Triangle, right? That is how it has forever been, always shaped in a triangle, and that is how it is the most popular as. But we want to do things differently these days. Each one hosting a party at home (or taking a dish to a potluck get together) looks for diverse ideas, a new recipe, some unique style of presentation. For example, this:
|Peas and Potatoes Potli Samosa|
|Appetizer Idea | Samosa Bundle|
|Bag shaped samosa snack|
|Dhan Gathri | Money Bag | Samosa in a different shape|
Click here to get the recipe for samosa and potato-peas filling. The recipe yields about 16 of these potli samosas. Divide the dough and filling in equal numbers, but keep aside a small portion of the dough to make the strip/ribbon. Also remember to keep the cornstarch + water paste with you. You can add a little turmeric powder or yellow color to the dough reserved for ribbon that is tied around the potli, so that the ribbon stands out and does not blend in with the potli.
|Potli Samosa Recipe|
To make the potli: Roll out each dough ball in a thin imperfect circle, make the edges around thinner. The secret to form a lovely wavy top of the potli is a thinner outer edge. Keep the remaining dough covered so it does not start to form a dry skin, too.
|How to make Potli Samosa snack|
Assemble the potli: Place a ball of the stuffing in the center of the circle. Apply a thin layer of cornstarch paste circling the stuffing ball. Lift the edges from all sides and press the part just above the stuffing ball while allowing the wavy pattern of the edges on top to form without any direct pressure on them. The cornstarch paste would help enclose the stuffing ball in the bottom half of the bag. Using cornstarch paste, stick each ribbon strip around the pressed portion. Place the potli samosa aside until ready to fry, placing it with a little pressure for the samosa bag to stand on its own. Keep them covered so they do not dry out, but not entirely covered otherwise they get suffocated and start to sweat. (Work on one potli at a time until you get comfortable. I have made these plenty of times so I'm making four at the same time as in the picture.)
Fry the potli: Heat oil in a wok on medium-low, fry a few samosas at a time. You do not want to crowd them otherwise if you flip them around either their ribbon will break or their edges. Fry on medium-low heat. The same rule for frying a cocktail samosa applies to these potli samosas too.
Serve these stunning potli samosas with mint chutney, tamarind chutney, or ketchup. Some onion and fried green chilies on the side would be nice too.
|Different Samosa Styles for Festivals or Parties|
So, the next time you want to make samosas, try this shape. Anyhow you will put a similar effort in making the triangle samosas. Instead, a little more time dedicated to these will be so rewarding. While your guests will surely be impressed, you might also find these potli samosas too pretty to eat.
|Uniquely shaped samosas like small bags|
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