September 4, 2011

Potli Taka Tak

Potli means parcel. Ok, so last month we went to a restaurant near by and we ordered for a veggie potli. It was very simple yet interesting. So we ate it, told the guys at the restaurant that its a very novel idea, blah blah blah and whoosh it goes off your mind. Today I was left over with some chapathi dough, it being so less to prepare only two or three chapathis and me being lazy to prepare some more dough, thought lets try the potli. I was quite sure that the potli's should be made from maida and not wheat flour. But wow...I was really surprised to see that it turned out well.
Wheat Flour/Maida - 1 cup
Peas - 2 tbsp
Corn - 2 tbsp
Onion - 1 (small sized)
Tomato - 1
Turmeric Powder - 1 tsp
Red Chili Powder - 2 tsp
Cumin Powder - 1 tsp
Dhaniya Powder - 1 tsp
Salt as per taste
Gingelly Oil for the dough
Oil for frying

Mix a pinch of salt, wheat flour, gingelly oil and some water into a smooth dough. Set it aside for 15-20 minutes.
Heat oil in a pan, add finely chopped onions and saute.
Add tomatoes, peas, corn and keep stirring till half cooked.
Add turmeric powder, red chili powder, cumin powder, dhaniya powder, salt and mix well. Once cooked well, allow to cool. We can substitue these with potato or paneer or cheesy filling as well.
Flatten the dough to make small flat chapathis. Now keep the filling at the center of the chapathi, gather up the edges and twist on the top to make a potli(bag).
Heat oil and fry the potlis on all sides.
Serve hot with mint chutney.

Bon Appetit!!


Fahad Khan said...

Sounds interesting;We used to make Potli Samosas when I worked with TAJ Hotels - giving the perfect shape is peculiarly tough.
Thank you for sharing.:-) Following you happily,my blog is on Food and Drink too,if you wish,feel free to drop/follow.