Empty My Fridge
Aalo Pouch/Potli Samosa Ramzan Special
Ingredients
- Refined flour3 cups
- Salt½ tbsp
- Carom seed1 tsp
- Ghee3 tbsp
- Water ¾ Cup oras needed
- Vegetable oil2 tbsp
- Pyaz finely chopped1
- Hari mirch finely chopped½ tbsp
- Adrak lehsan paste 1 & ½ tsp
- Zeera roasted & crushed 1 & ½ tsp
- Lal mirch crushed 1 & ½ tsp
- Sabut dhania crushed1 tbsp
- Chaat masala1 tsp
- Chicken stock · powder1 tsp
- Turmeric · powder½ tsp
- Lemon1–2 tbsp
- Aloo boiled4–5
- Podina chopped handful
- Hara dhania chopped handful
- Flouras needed
Instructions
- In a bowl, rub the flour, salt and carom seeds together with your hands, add the ghee and mix until crumbly.
- Gradually add water, then mix and knead until a dough forms.
- Cover and rest the dough for 15-20 minutes.
- In a pan, heat the oil, add the onion and fry on medium heat until translucent.
- Add the green chillies and ginger garlic paste and fry on low heat until fragrant.
- Add the crushed cumin, crushed red chilli, crushed coriander, salt, chaat masala, chicken powder (if using), turmeric, and lemon juice. Mix and cook on medium heat for 1-2 minutes.
- Add the boiled potatoes, mash them with your hands, mix and cook on medium heat for 1-2 minutes.
- Stir in the mint and fresh coriander. Take the filling out and let it cool completely.
- Knead the dough again until smooth and take 50 g pieces.
- Roll each piece to a 5-inch round, place 3-4 tbsp of filling in the middle, make cuts, bring the strips up over the filling and form a potli shape, sealing with slurry. This makes 9-10.
- Heat oil in a wok to 140-150°C.
- Fry the potlis on low heat until golden and crispy.
- Serve with ketchup or any sauce you like.
Summarized from Food Fusion's video. Watch it for the details.
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