Mutter Corn Potli is a recipe which goes very well as tea time snacks or as appetizer at parties. There are variety of snacks dishes in India and many of them are the ones which are prepared fresh and served hot. Mutter Corn Potli is very similar to popular snack Samosa however with little cute shape and a slightly different filling. Potli in Hindi is referred to a small jewelry bag. The crust for this recipe is prepared using all purpose flour and filled with sauteed peas & corn with tangy spices mix. The Mutter Corn Potli tastes awesome with date & tamarind chutney. You can adjust the spicy level to your taste. Serve it with tea, coffee or even drinks.
Ingredients
For Dough
- 2 cup All purpose flour
- 2 tbsp Rava
- 1/3 cup Butter or ghee
- 1 tsp Salt
- 1/4 tsp Carom seeds (ajwain)
- 1/4 tsp Baking powder
- 1/2 cup Chilled water approximately
- Oil for frying
For Stuffing
- 2 cup Mutter (peas) frozen one
- 1 cup Corn frozen one
- 2 tbsp Oil
- 1/4 tsp Cumin Seeds
- 1/2 tsp Fennel seeds(sonf)
- 3-4 Green chili chopped
- 1/4 tsp Red chili powder
- 1/4 tsp Black salt
- 2 tsp Chaat masala powder
- 2 tbsp Crushed coriander seeds
- 2 tsp Amchoor powder
- Salt to taste
- 1/2 tsp Coriander & mint chutney optional
Instructions
For Dough
- Take all purpose flour, butter, salt, baking powder, carom seeds and sooji (rava) in a mixing bowl.
- Mix all the ingredients with hand till it gets crumbled texture. Add little by little chilled water and mix it. Leave the dough in this crumbled state for about 5 minutes.
- Lightly knead till it gets dough form. Keep it aside another for 10 minutes.
For Filling & Final Preparation
- Heat oil in a pan at medium heat. Once it's hot, add cumin seeds and fennel seeds. Wait for few seconds or until it's become a slightly brown in color. Add green chili and saute it for few sec. Add mutter (peas), corn kernel and little salt (please note chaat masala and black salt also adds to salt so don't add too much of salt at this stage). Saute it till all moisture from mutter and corn dries away. Add chaat masala, chili powder, crushed coriander, amchoor powder, coriander & mint chutney and black salt into it. Coriander mint chutney gives a nice minty taste to it.
- Saute it till all ingredients gets mix well and the mixture gets dry. Once its done, turn off the heat. Let it cool down.
- Coarse grind in mixture in a food processor. Keep it aside.
- Divide the dough in to 20 equal portion. Make a small dough balls. Keep them covered. Take one tbsp all purpose flour and tittle water in a bowl to make a semi thick paste. This paste would be used to seal the top of the potli.
- Take one ball on rolling board and roll out in to semi thick round puri. Place one n half tbsp mutter & corn filling in center, apply some all purpose flour paste on edges.
- Lift it from the board on your palm and make petals on all the side as shown and bring it towards the center.
- Now pinch all petals in center using index and thumb finger and give a potli shape. Make sure all petals gets stick together. After that spread all upper petals by pressing it lightly from top.
- Make all mutter potli using the same process and keep it covered.
- Heat oil in kadhai at medium heat. Once its hot, drop as many mutter corn raw potli in to it as much it can hold. You may cook it in batches based on your pan size.
- Fry them from all side till golden color at low to medium heat.
- Once its done, remove it from oil and place it on paper towel so that excess oil gets absorbed.
- Crispy and flaky Mutter Corn Potlis are ready.
- Serve it hot with coriander-mint and tamarind- date chutney.
- Enjoy with a cup of ginger tea.
Recipe Notes
- Fry potlis at low to medium heat so it will come out crispy and flaky.
- If you are using fresh peas then boil them before adding in to it.
- Leftover mutter corn poti can be refrigerated in airtight container. Just reheat them over them on tava over the iron net. It would still remain crispy.
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