Cheesy Potato Peas Potli Recipe
Cheese filled peas and potato stuffed potli that is baked till crispIn association with Vivatta (ChakkiAtta)
Kids and adults are equally fond of eating cheese. When the cheese is artfully mixed with tangy peas and potato stuffing in these potlis, then the combination ought to be delicious. Along with the taste the interesting shape of these potlis make them a favorite amongst kids. These cheesy potlis are an ideal snack with tea and coffee. They can even be served as starters for house parties. Serve Cheesy Potato Peas Potli Recipe along with tomato ketchup and Peanut Chilli Dipping Sauce Recipe.
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For the potli
- 1 cup Vivatta Maida
- 1 tablespoon Cooking oil , or ghee
- Salt , to taste
- Water , as needed
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/2 teaspoon Baking soda For the Filling
- 2 Potatoes (Aloo) , boiled, peeled, and mashed potatoes
- 1/2 cup Green peas (Matar) , 2. ½ cup 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, chopped
- Salt , to taste
- Cooking oil , to brush
How to make Cheesy Potato Peas Potli RecipeFor the dough
To begin making Cheesy Potato Peas Potli Recipe, first start with preparing the dough. Mix the all purpose flour, ajwain, salt, baking soda and oil in a mixing bowl. Now add water as required to form a firm dough. Knead a dough that is not too soft or hard. Cover it with a moist kitchen cloth and keep it aside.
Heat oil in a pan. Add cumin seeds to hot oil and allow to crackle.
Once they crackle, add ginger paste and green chillies and sauté it for a minute or till the rawness disappears.
Now add finely chopped onions and sauté till onions turns translucent. It might take 4-5 minutes on low/ medium flame.
Add boiled and mashed potatoes and coarsely crushed green peas.
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. Mix well.
Add coriander leaves and mix well. Saute for about a minute and switch off the flame. Let it cool. Once the filling cools, add the grated cheese and mix well to combine.
Knead the dough lightly again and roll the dough lengthwise with the help of rolling pin.
Make small round balls out of this (like you would make for puri). You can use a cookie cutter or the lid to make the roundels.
Roll out on a lightly floured surface till about 6 inches in diameter.
Now, put 1-2 teaspoon of the above prepared stuffing in the center.
Close and give shape of a potli (Small Basket).
Likewise, repeat for all the balls of dough. As you go on making them, cover them with a kitchen towel so that the outer cover does not dry out.
Preheat the oven at 180 degree centigrade.
Brush all the potlis with some oil on all the sides.
Now bake them in the oven at 180 degree centigrade for 30- 35 minutes or till the crust is golden brown and crisp.
Cheesy Potato Peas Potli Recipe is part of the Baking With Flour Contest