The potli samosa is a new flavour of samosa. It differs in its more flavourful nature from ordinary samosas. These samosas are made into little pouches, or "potlis," which gives this delightful bite-size appeal. They are filled with a spiced mixture of potatoes, peas, and aromatic spices, offering every mouthful a rich, savoury taste. Making the Potli Samosa recipe is straightforward as it can be prepared with simple ingredients. First, boil potatoes along with peas and onions. Grind all spices like cumin, coriander, garam masala, and turmeric. Add the onions and spices into a pan and saut until fragrant. After that, add the potatoes and peas. Fry everything until well incorporated and the flavours have developed fully. It would be best to have samosa pastry sheets for the outer dough, or you can prepare it from scratch. The dough is cut into small squares, and the filling is placed in the centre. Edges are then gathered together and twisted in the shape of a small pouch or "potli." The potlis are deep-fried until they're golden and crispy. These potli samosas are great to be served as appetisers at parties or as a chutney snack. The uniqueness of the shape, the bursting of flavour, and the fun at any gathering will win your hearts. This potli samosa recipe is a great way to add variety to your samosa repertoire, sure to impress the guests with the delectable taste and fun presentation!

• 2 potato
• 1 cup cauliflower
• 1 cup carrot
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 spring curry leaves
• 1/2 cup matar
• 1 tbsp ginger garlic paste
• 2 pinch turmeric
• 1 tbsp mirchi powder
• 1 tsp coriander powder
• Salt
• 2 cups maida
• 6 tbsp ghee

• Potli Samosa is the glow-up version of your favorite snack—adorable, golden pouches packed with spiced veggie goodness.
• Start the recipe of potli samosa boiling 2 diced potatoes, 1 cup each of finely chopped cauliflower and carrots, and a handful of peas until just tender.
• Drain and set the veggies aside while you heat 2 tablespoons of oil in a pan over medium heat.
• Add 1 teaspoon cumin seeds and a sprig of curry leaves, letting them sizzle and release their aromatic magic.
• Toss in the boiled peas, followed by a tablespoon of ginger-garlic paste, saut ing until fragrant.
• Add the boiled veggies, then mix in 2 pinches of turmeric, 1 teaspoon each of red chili powder and coriander powder, and salt to taste.
• Cook the mixture on low heat to let the spices blend beautifully, then let the filling cool completely.
• For the dough, mix 2 cups of all-purpose flour with 2 teaspoons ghee and a pinch of salt, kneading with enough water to form a smooth, firm dough.
• Cover the dough with a damp cloth and let it rest for 15 minutes.
• Roll out the dough into thin ovals and cut each into two semi-circles.
• Shape each semi-circle into a cone, fill generously with the cooled veggie mixture, and pinch the edges to form a pouch.
• Seal the pouches with water and deep-fry in hot oil until they're golden and crispy.
• Serve these delightful potli samosas with mint chutney or tamarind dip and watch them become the highlight of your snack table.
• These crispy, flavorful pouches are sure to impress, perfect for parties, tea-time treats, or festive gatherings.