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Paneer And Corn Potlis

Roasted corn kernels and paneer form the stuffing of these deep fried maida potlis. This recipe has featured on the show Khanakhazana.

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Paneer And Corn Potlis
Main Ingredients Refined flour (maida), Carom seeds (ajwain) optional
Cuisine Fusion
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Medium
Others Veg
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Ingredients list for Paneer And Corn Potlis

  • cup Refined flour (maida) 1
  • 1/2 teaspoon Carom seeds (ajwain) optional
  • 5 teaspoons Pure ghee
  • to taste Salt
  • to deep fry Oil
  • to taste FILLING
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Pomegranate seeds (anardana)
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger, chopped
  • 3-4 teaspoon Green chillies, chopped
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Dry mango powder (amchur)
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves, chopped

Method

  1. Take a deep vessel with sand and place it over heat. Once the sand is hot put the whole corn on the cob in it with the peel on and allow to cook for 45 minutes.
  2. Once this is done, peel and remove the kernels and set aside.
    To make the dough place the refined flour in a bowl. Add ghee and salt and mix.
  3. Add ¼ cup water, little by little, and knead into a stiff dough. Cover with a damp cloth and set aside to rest for 10 to 15 minutes.
  4. Place a non stick small pan on medium heat. Let it heat for 2 minutes, then add the coriander seeds and pomegranate seeds and dry roast them for 1 minute or till fragrant. Set aside to cool and then transfer them into a mortar. Pound them with a pestle to a coarse powder.
  5. To make the filling, place a non stick shallow pan on medium heat and pour in 2 tablespoons of oil. Add the cumin seeds. When they turn a light brown, add the ginger and chillies. Stir well; add red chilli powder, dried mango powder, garam masala powder and salt. Stir well to mix.
  6. Reduce heat to low, add the corn kernels and chenna and cook for 5 minutes. Add the coriander leaves and mix well. Take the pan off the stove top and set aside to cool.
  7. Divide the cooled filling into 16 portions.
    Divide the dough into 8 equal portions and shape them into balls.
    Roll out each ball into a disc of 3 inch diameter. Place a portion of the filling in the centre. Apply a little water on the areas a little away from the edges closer to the filling, collect the edges together in neat pleats and pinch the dough just above the filling to seal. Let the edges remain loose to give it a shape of a money bag. This is called a potli.
  8. Heat sufficient oil in a kadai. Reduce heat to medium and gently slide in the potlis, two at time into the hot oil. Deep-fry the potlis for 7 minutes or till they are crisp and golden brown. While they are frying, gently agitate hot oil over the potlis with a slotted spoon.
  9. When done drain with the slotted spoon and place on an absorbent paper so that excess oil can be absorbed.
    Serve hot.
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