Pyaaz ki Potli
Onion stuffed fried dough bags
Inspired from the jodhpuri katchoris, these ‘potlis’ or bags have for a filling a spicy, onion stuffing. These deep fried bags are made of short crust dough and turn out crisp!
- Serves: 3 - 4
- Preparation Time: 40 minutes
- Cooking Time: 20 minutes
- Difficulty: medium
- Tag: Diwali, Holi, Indian, Kitty Party, New Year, Party Food, Picnic, Pies & Pastries, Starters, Vegetables, Vegetarian
Ingredients
- For the dough (crust)
- 1 cup maida
- 2tbsp melted ghee
- 1/2 tsp salt
- ¼ tsp ajwain seeds
Filling:
- 2 cups finely sliced onions
- ½ cup crushed khoya
- 1 tsp 1tsp crushed coriander seeds
- 1tsp kalonji seeds
- 2 tsp moti saunf
- 3 green chilies (finely chopped)
- 2 tsp coriander powder
- 1tsp amchur powder
- 2 tsp chili flakes
- 1 tsp garam masala powder
- 1 small bunch coriander leaves, finely chopped
- 2 tbsp oil
- salt to taste
- oil for deep-frying
Method
- For the dough (crust)
- Combine all the ingredients in a bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.
- Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.
- For the onion filling:
- Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour. Add the mava and sauté for another minute.
- Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
- Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
- Divide into 12 equal portions and keep aside.
- Roll out each portion of the dough into a 2 ½” diameter circle.
- Place one portion of the onion filling in the centre of the rolled dough circle.
- Wet the dough around with a little water.
- Bring together the ends on top to form a potli.
- Press well to make a potli.
- Deep fry the potlis in medium hot oil over a slow flame till golden brown.
- Serve hot with chutney.
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