IndianSnackVegetarian

Cheesy Potato Peas Potli Recipe

Name: Cheesy Potato Peas Potli Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup vivatta maida; 1 tablespoon sunflower oil - or ghee; salt - to taste; water - as needed; 1/2 teaspoon ajwain (carom seeds); 1/2 teaspoon baking soda; 2 potatoes (aloo) - boiled; 1/2 cup green peas (matar) - 2. ½ coarsely crushed peas; 1 onion - finely chopped; 1 cup cheese - grated; 1 green chilli - finely chopped; 1/2 inch ginger - grated; 1/2 teaspoon kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers; 1/4 teaspoon cumin seeds (jeera); 1/2 teaspoon amchur (dry mango powder); 1/2 teaspoon turmeric powder (haldi); 1/2 teaspoon red chilli powder; 1/2 teaspoon garam masala powder; 1/2 teaspoon coriander powder (dhania); coriander (dhania) leaves - a few; salt - to taste; sunflower oil - to brush

A vegetarian Indian recipe with vivatta maida, sunflower oil - or ghee, salt - to taste. Ready in 1h, serves 5.

Curated byAarav Mehta🇮🇳

Calories

970kcal

Estimated Cost

₹550-700

Carbs99g

Protein41g

Fats45g

Servings Scaler

Instructions

29 steps

1
For the doughTo begin making Cheesy Potato Peas Potli Recipe, first start with preparing the dough
green peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)
2
Mix the all purpose flour, ajwain, salt, baking soda and oil in a mixing bowl
salt - to tasteajwain (carom seeds)(1/2 teaspoon)baking soda(1/2 teaspoon)salt - to taste
3
Now add water as required to form a firm dough
water - as needed
4
Knead a dough that is not too soft or hard
5
Cover it with a moist kitchen cloth and keep it aside
6
For the fillingHeat oil in a pan
7
Add cumin seeds to hot oil and allow to crackle
cumin seeds (jeera)(1/4 teaspoon)
8
Once they crackle, add ginger paste and green chillies and sauté it for a minute or till the rawness disappears
green peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)green chilli - finely chopped(1)inch ginger - grated(1/2)red chilli powder(1/2 teaspoon)
9
Now add finely chopped onions and sauté till onions turns translucent
onion - finely chopped(1)green chilli - finely chopped(1)
10
It might take 4-5 minutes on low/ medium flame
11
Add boiled and mashed potatoes and coarsely crushed green peas
potatoes (aloo) - boiled(2)green peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)green chilli - finely chopped(1)kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers(1/2 teaspoon)
12
When the green peas are cooked, add the dry masala powders: turmeric powder, coriander powder, kasuri methi, red chilli powder, amchur powder, garam masala and salt
salt - to tastegreen peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)green chilli - finely chopped(1)kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - a fewsalt - to taste
13
Mix well
14
Add coriander leaves and mix well
coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - a few
15
Saute for about a minute and switch off the flame
16
Let it cool
17
Once the filling cools, add the grated cheese and mix well to combine
cheese - grated(1 cup)inch ginger - grated(1/2)
18
For making the potli’sKnead the dough lightly again and roll the dough lengthwise with the help of rolling pin
kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers(1/2 teaspoon)
19
Make small round balls out of this (like you would make for puri)
20
You can use a cookie cutter or the lid to make the roundels
21
Roll out on a lightly floured surface till about 6 inches in diameter
inch ginger - grated(1/2)kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers(1/2 teaspoon)
22
Now, put 1-2 teaspoon of the above prepared stuffing in the center
23
Close and give shape of a potli (Small Basket)
24
Likewise, repeat for all the balls of dough
25
As you go on making them, cover them with a kitchen towel so that the outer cover does not dry out
26
Preheat the oven at 180 degree centigrade
27
Brush all the potlis with some oil on all the sides
sunflower oil - to brush
28
Now bake them in the oven at 180 degree centigrade for 30- 35 minutes or till the crust is golden brown and crisp
29
Serve Cheesy Potato Peas Potli Recipe along with tomato ketchup, Dhaniya Pudina Chutney and Peanut Chilli Dipping Sauce Recipe
green peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)green chilli - finely chopped(1)red chilli powder(1/2 teaspoon)

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Recipe Source: archanaskitchen.com

IndianSnackVegetarian

Cheesy Potato Peas Potli Recipe

A vegetarian Indian recipe with vivatta maida, sunflower oil - or ghee, salt - to taste. Ready in 1h, serves 5.

Curated byAarav Mehta🇮🇳

Cook Time1h

Calories

970kcal

Est. Cost₹550-₹700

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

99g(41%)

Protein

41g(17%)

Fats

45g(42%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

29 steps

1
For the doughTo begin making Cheesy Potato Peas Potli Recipe, first start with preparing the dough
green peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)
2
Mix the all purpose flour, ajwain, salt, baking soda and oil in a mixing bowl
salt - to tasteajwain (carom seeds)(1/2 teaspoon)baking soda(1/2 teaspoon)salt - to taste
3
Now add water as required to form a firm dough
water - as needed
4
Knead a dough that is not too soft or hard
5
Cover it with a moist kitchen cloth and keep it aside
6
For the fillingHeat oil in a pan
7
Add cumin seeds to hot oil and allow to crackle
cumin seeds (jeera)(1/4 teaspoon)
8
Once they crackle, add ginger paste and green chillies and sauté it for a minute or till the rawness disappears
green peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)green chilli - finely chopped(1)inch ginger - grated(1/2)red chilli powder(1/2 teaspoon)
9
Now add finely chopped onions and sauté till onions turns translucent
onion - finely chopped(1)green chilli - finely chopped(1)
10
It might take 4-5 minutes on low/ medium flame
11
Add boiled and mashed potatoes and coarsely crushed green peas
potatoes (aloo) - boiled(2)green peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)green chilli - finely chopped(1)kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers(1/2 teaspoon)
12
When the green peas are cooked, add the dry masala powders: turmeric powder, coriander powder, kasuri methi, red chilli powder, amchur powder, garam masala and salt
salt - to tastegreen peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)green chilli - finely chopped(1)kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - a fewsalt - to taste
13
Mix well
14
Add coriander leaves and mix well
coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - a few
15
Saute for about a minute and switch off the flame
16
Let it cool
17
Once the filling cools, add the grated cheese and mix well to combine
cheese - grated(1 cup)inch ginger - grated(1/2)
18
For making the potli’sKnead the dough lightly again and roll the dough lengthwise with the help of rolling pin
kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers(1/2 teaspoon)
19
Make small round balls out of this (like you would make for puri)
20
You can use a cookie cutter or the lid to make the roundels
21
Roll out on a lightly floured surface till about 6 inches in diameter
inch ginger - grated(1/2)kasuri methi (dried fenugreek leaves) - lightly roasted and crushed between fingers(1/2 teaspoon)
22
Now, put 1-2 teaspoon of the above prepared stuffing in the center
23
Close and give shape of a potli (Small Basket)
24
Likewise, repeat for all the balls of dough
25
As you go on making them, cover them with a kitchen towel so that the outer cover does not dry out
26
Preheat the oven at 180 degree centigrade
27
Brush all the potlis with some oil on all the sides
sunflower oil - to brush
28
Now bake them in the oven at 180 degree centigrade for 30- 35 minutes or till the crust is golden brown and crisp
29
Serve Cheesy Potato Peas Potli Recipe along with tomato ketchup, Dhaniya Pudina Chutney and Peanut Chilli Dipping Sauce Recipe
green peas (matar) - 2. ½ coarsely crushed peas(1/2 cup)green chilli - finely chopped(1)red chilli powder(1/2 teaspoon)