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Photo of Veg Samosa Potli (Money bags) by Deepa Gupta at BetterButter

Veg Samosa Potli (Money bags)

Deepa Gupta
0 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Veg Samosa Potli (Money bags) RECIPE

These are such cute looking potlis which can be a perfect evening snack for kids as well as a great starter for parties.

Recipe Tags

  • Veg
  • Kitty Parties
  • Fusion
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. For the dough:
  2. maida - 1 cup
  3. Ghee or oil - 2 to 3 tbsp
  4. Ajwain - 1/4 tsp
  5. salt - 1/4 tsp
  6. water to bind the dough
  7. For the filling:
  8. potatoes boiled and chopped - 2
  9. Green peas - 2 tbsp
  10. jeera - 1 tsp
  11. ginger grated - 1/2 tsp
  12. cashew - 2 to 3 finely chopped
  13. Red chili powder - 1/2 tsp
  14. Chat masala - 1 tsp
  15. fennel or saunf powder - 1 to 2 tsp
  16. amchur powder - 1/2 tsp
  17. Garam masala - 1/4 tsp
  18. Finely chopped coriander as required
  19. coriander powder - 1 tsp
  20. oil to saute and fry
  21. salt to taste


  1. Add maida, salt and the ghee/oil in a bowl. Mix well to get crumb like mix. Then add water to form a stiff dough. Cover the dough, let it rest for 15 mins.
  2. Blanch the green peas in boiling water for 5 mins,keep aside.
  3. Heat 1 tbsp oil in a pan, add jeera and when it splutters add grated ginger and cashew. Add the potatoes and peas, stir to mix well. Add all the spices, powders and salt.
  4. Now add the fresh coriander and let the mixture cool.
  5. Now take the dough, make lemon sized balls. Roll out a small circle, and place 1 tsp of the cooled potato filling in the centre.
  6. Just around the filling, apply some water making a circle. Now try and give it a potli like shape as seen in the pic.
  7. Then cut a flat strip out of the same dough to tie around the potli.Make all your potlis ready like this and keep covered.
  8. Deep fry on medium flame by adjusting the flame. Enjoy with green chutney or schezwan sauce or ketchup.

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shalini mathur
shalini mathur   Jan-31-2016


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