Name: Potato-Peas Cheesy Dumplings recipe by Prachi Shukla Tripathi at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For the potli; 1 cup all purpose flour/Maida; 1 tsp oil/ghee; Salt to taste; For the Filling; 2 boiled, peeled and mashed potatoes; ½ cup coarsely crushed peas; 1 medium sized onion finely chopped; 1 cup grated processed cheese; 1 green chilly; ½ inch grated ginger; ½ tsp kasuri methi (lightly roasted and crumbled between your palms); ¼ tsp cumin seeds; ½ tsp amchur powder; ½ tsp turmeric powder; ½ tsp red chili powder; ½ tsp garam masala powder; ½ tsp dhaniya powder; Few coriander leaves chopped; Salt to taste; Oil for frying

ABOUT Potato-Peas Cheesy Dumplings RECIPE

Kids and adults are equally found of eating cheese and when it is mixed with tangy peas and potato stuffing then the combination has to be delicious. Along with the taste the interesting shape of these potli’s make them a favorite amongst kids. These cheesy potli’s are an ideal snack with tea and coffee. They are also very good as starters for birthday and dinner parties.

Ingredients Serving: 4

For the potli
1 cup all purpose flour/Maida
1 tsp oil/ghee
Salt to taste
For the Filling
2 boiled, peeled and mashed potatoes
½ cup coarsely crushed peas
1 medium sized onion finely chopped
1 cup grated processed cheese
1 green chilly
½ inch grated ginger
½ tsp kasuri methi (lightly roasted and crumbled between your palms)
¼ tsp cumin seeds
½ tsp amchur powder
½ tsp turmeric powder
½ tsp red chili powder
½ tsp garam masala powder
½ tsp dhaniya powder
Few coriander leaves chopped
Salt to taste
Oil for frying

Instructions

For the dough
Mix the all purpose flour, ajwain, salt, baking soda and oil in a mixing bowl.
Now add water as required to form firm dough. The dough should not be too soft; it should be a bit harder like the one made for making puri.
Cover it with a moist kitchen cloth and keep it aside.
For the filling
Heat oil in a pan.
Add cumin seeds and allow it to crackle.
Add ginger paste and green chillies and sauté it for 1 min.
Now add finely chopped onion and sauté it till it turns translucent. It might take 4-5 minutes on low/medium flame.
Add boiled and mashed potatoes and coarsely crushed green peas.
When the green peas is cooked add the dry masala powders: turmeric powder, corriander powder, kasori methi, red chilli powder, amchur powder, garam masala and salt. Mix well
Add corriander leaves and mix well.
Saute for 1 more minute and switch of the flame. Let it cool.
Once the filling cools add the grated cheese and mix well
For making the potli’s
Knead the dough lightly again and roll the dough lengthwise.
Now make small round balls out of this (like you would make for puri).
Roll out on a lightly floured board till about 4 inches in diameter.
Now, put 1-2 tea spoon of the above prepared stuffing in the center.
Close and give shape of a potli ('potli'is a Hindi word which means,"Small Basket").
Likewise, repeat for all the balls of dough. As you go on making them, cover them with a kitchen towel so that the outer cover does not dry out.
Heat oil in a deep frying pan. The oil should not be too hot.
Drop potlis, gently, into the hot oil and deep fry till golden brown on medium flame.
Remove from oil.
Drain on clean kitchen towels/napkins.
Serve hot with green chutney.

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