Cheesy Spinach Corn Potli Recipe
Cheesy Spinach Corn Potli Recipe is a delicious and great looking appetizer that you can serve at your next dinner party. Crispy crunchy parcels with a stuffing of cheese and corn inside. Absolutely lip smacking.
Cheesy Spinach Corn Potli Recipe has a spinach potli where the dough is made with spinach puree and these dough sheets are filled with a chatpata corn and cheese filling that is spiced with some black pepper powder and cumin powder.
These are similar to a samosa, however shaped like a potli or a money bag parcel to make it look appetizing.
Did you know: Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. It is also a very good source of dietary fibre, phosphorus, vitamin B1, zinc, protein, and choline.
Serve Cheesy Spinach Corn Potli Recipe as an appetizer or as a tea time snack along with Green Chutney and Date and Tamarind Chutney Recipe - Khajur Imli Chutney and Masala Chai Recipe - Indian Spiced Tea.
Try our other Spinach Recipes:
10 M
25 M
35 M
4 Servings
Ingredients
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For the Spinach Potli dough
- 1 cup Spinach Leaves (Palak)
- 1 inch Ginger
- 1 Green Chilli
- Salt , to taste
- 3/4 cup All Purpose Flour (Maida)
- 3/4 cup Whole Wheat Flour For the Corn and cheese stuffing
- 1 cup Del Monte Whole Corn Kernels
- 1 cup Cheese
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Black pepper powder
- Salt , to taste Other Ingredients
- Cooking oil , to deep fry
- 2 tablespoons All Purpose Flour (Maida)
- 3 tablespoons Water
How to make Cheesy Spinach Corn Potli Recipe
To begin making the Cheesy Spinach Corn Potli, we will first make the dough to make the potli.
In a mixer jar, combine the spinach leaves along with the ginger, green chili and grind to a smooth paste.
In a mixing bowl, combine the all purpose flour, whole wheat flour, salt and knead the dough with the freshly ground spinach puree.
Make a firm, soft dough, add water if required, provided the spinach puree alone is not enough.
Cover and set aside.
In a mixing bowl, combine the grated cheese along with the corn kernels, cumin powder, black pepper powder and salt to taste.
Getting ahead to assemble the Cheesy Spinach Corn Potli, combine the all purpose flour and water to make a thick paste.
Next, preheat oil in a kadai and keep it ready to deep fry our Cheesy Spinach Corn Potli.
Make equal portions of the dough and roll out roti like this discs of 3 diameter in size.
Place a tablespoon of the Corn and cheese stuffing in the centre and using a small spoon lightly spread the all purpose flour paste on the rest of the surface of the dough.
Now gradually bring the edges together in the centre and pinch to form a parcel like shape.
Repeat this for the rest of the dough.
Gradually drop the Cheesy Spinach Corn Potli in the kadai with hot oil and deep fry until it turns into a lovely brown colour and appears to be crispy.
Drain the excess oil and place the Cheesy Spinach Corn Potli on an absorbent kitchen paper towel and serve hot.
Serve Cheesy Spinach Corn Potli Recipe as an appetizer or as a tea time snack along with Green Chutney and Date and Tamarind Chutney Recipe - Khajur Imli Chutney and Masala Chai Recipe - Indian Spiced Tea.
Archana's Kitchen
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