Potli samosa recipe | Moong Dal potli Samosa

Potli samosa recipe was on my to do list since a long time.Potli samosa are like small packets or Money bag that look very beautiful, unique and very delicious. 

Compared to other samosa, potli samosa are very small in size and can be served as starter in any party or can be prepared for any special occasions or can be accompanied in supper.

Potli samosa is a delicious Indian snack with a Samosa like outer covering and delicious potato and peas filling inside.

Often this potli samosa is made with masala stuffing of potato and peas, but you can use any stuffing as per your taste like mawa, dates, paneer, tofu, roasted dal,onions,green peas etc.

I wanted to avoid using aloo /potato ,so I made them with moong dal stuffing. The stuffing is the same we make for khasta moong dal kachori...I served it with green mint & tamarind dates chutney...you can even serve them with ketchup or have as it is as they are super delicious....

Ingredients :

 Dough

 Maida (all purpose flour) - 1 cup

 Ajwain – 1 tsp

 Rava – 1 tsp

 Salt - ¼ tsp

 Oil or ghee - 2- 2.5 tbsp

 pinch – green food colour

 Oil - to fry samosas

Stuffing

Yellow moong dal -  1/2 cup 

Ginger  1 inch piece 

Green chilli  1 

Cashewnuts  6-8 

Raisins  1 tablespoon 

Ghee  3 tablespoons 

Asafoetida  a pinch 

Coriander powder  1 teaspoon 

Cumin powder  1/2 teaspoon 

Red chilli powder  1 teaspoon 

 Fennel seed (saunf) powder  1/4 teaspoon 

Sugar  1/2 teaspoon 

Salt  to taste 

Lemon juice /Amchur powder  1 tablespoon 

Method :

1.Add salt and oil,rava,ajwain in maida (all purpose flour). Pour water to knead the dough. Knead the dough for 3-4 minutes until it becomes soft. Mix green food colour in a lemon sized dough & knead it .we will use this to make knot /string for potli

2.Cover the dough and keep for 20 minutes so that it gets fermented.

Meanwhile prepare stuffing for the samosa.

3. Soak the moong dal in two cups of water for an hour. Drain and coarsely grind using a little water. Peel, wash and finely chop ginger.

4. Remove stem, wash and chop green chilli. Roughly chop cashewnuts. Wash raisins and pat them dry. 

5. Heat ghee/oil  in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashewnuts and raisins. 

6. Cook till all the moisture has dried up. Add sugar, salt and lemon juice. Mix well and remove off the heat, let the mixture cool. 

7.Make small balls out of the dough. Cover the balls with cloth so that they don’t get dried up.

8.Take one ball and roll it in poori of 3-4 inch . Make sure it doesn’t become much thin. Take the puri in your hand and place 1-1.5 tsp stuffing in the center. Apply little water at the corners of the puri and bring all edges together to give it a shape of potli. With right hand pinch neck of potli to seal it.

9.Roll green coloured dough & cut a long strip.now wrap this strip around potli neck to make a knot press knot or else it will come out at time of frying.you can even press a clove in centre of knot .you can make potlis without knots too.

10Take a pan to heat oil. Place 3-4 samosas or as many as possible at a time and fry them on medium flame till they get golden brown color. Take out the fried samosas in a plate.  Like wise prepare and fry all samosas.

11.hot potli samasas are ready. Serve with green coriander chutney or tomato sauce.