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🇮🇳
- 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)
Nutrition Facts
Per serving
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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🇮🇳
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)
About this recipe
A vegetarian Indian recipe with vivatta maida, sunflower oil - or ghee, salt - to taste. Ready in 1h, serves 5.
Nutrition Facts
Per serving (5 servings)
Rate this recipe
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