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Baked Potlis

Recipe by Sweta Biswal

60 min 4 Spicy Main Ingredient: Sunreap Maida Cuisine: Indian Fusion


Preparing: 60 min


For the Potlis :

1 cup Sunreap Maida

3 tbsp olive oil

1/3 tsp salt or as per taste

2 pinch baking soda

Cold water for kneading into a tight dough

For the Stuffing:

1 1/4 cup boiled chickpeas

1 finely chopped onion

1 finely chopped green chili

2-3 finely chopped garlic

1/2 tsp roasted cumin powder

1/2 tsp coriander powder

1/4 tsp chili powder

3-4 tsp chopped coriander leaves

1 tsp lemon juice

1 tsp olive oil

Nutrition Facts




Step 1Transfer the dry ingredients into a large mixing bowl.Rub together using your fingers till the mixture gets a fine breadcrumbs consistency. Then add water little by little to make a tight dough. Knead it for 7-8 minutes. Smear it with a little oil and cover with a moist kitchen towel. Keep aside for 30 mins.

Step 2Take all the ingredients meant for stuffing into a blender jar. Give it a buzz (use the pulse setting) till you just get a fine mixture but do not turn it into a paste. The mixture should be able to hold shape.

Step 3Divide the dough into 10 portions. Roll out each one into a circle. Put some stuffing in the center. Draw a smaller circle with wet fingers about 1 cm inside the diameter of the circle. Gather the sides,making pleats as you do it, and finally give a twist to close the potli or bundle. Brush on some oil over the surface.

Step 4Repeat the same procedure with the remaining dough and stuffing. Place on a baking tray lined with some baking paper.

Step 5Pre-heat convection oven at 180 degrees C for 15 minutes. Place the baking tray on the middle rack. Bake at 180 degrees C for 30 minutes. Remove from oven and keep outside for 10 minutes. Again put it back in the preheated oven for 5 mins at 180 degrees C. Remove the tray and allow it to cool for at least 5-7 mins.

Step 6Serve hot.( Consume on the same day )

Recipe Note :
The chickpeas should be thoroughly drained before adding to blender jar else the moisture will ruin the crispness of these potli samosas. The twice baking procedure makes the potlis stay crisp for longer. Baking time may vary from oven to oven.

  About the Author

Recipe by Sweta Biswal
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