Wishing all my readers and subscribers a Very Happy and Blessed New Year 2016 !!!
What's an morning after snack ?? Something that is light and easy on the stomach while being delicious at the same time while not being too 'hatke' for the occasion. I am of course referring to the first day of the New Year when a steady stream of friends and relative will trickle down your doorsteps for offering their New Year Wishes. Most of them would still be reeling under the after effects of the partying and not in the mood for anything too heavy or spicy.
These fresh basket potlis are the perfect solution to your dilemma. The 'fresh basket' of course refers to the fresh winter produce. The whole imagery is that of the freshest winter vegetables stuffed into a basket. One finds the seasonal variety of green peas, cauliflower, french beans, carrots, corn and peppers in abundance in the local farmers market and this is just the right occasion to leverage nature's bounty. While I have deep fried the potlis keeping my traditional guests in mind, one can also bake them to cut down on the calories. Serve a few of these bundles of goodness with some freshly squeezed orange juice and watch them disappear.
Read on for the recipe -
Preparation Time - 30 mins
Ingredients -
For the potlis -
For the stuffing -
Note - One can also make the potlis a few hours in advance and keep it under a slightly moist towel.
For the baked version, brush the potlis with egg (preferred) or oil . Place on a baking tray lined with butter paper and pop into the preheated oven set at 180 degree Celsius. Takes about 30 mins or so.
What's an morning after snack ?? Something that is light and easy on the stomach while being delicious at the same time while not being too 'hatke' for the occasion. I am of course referring to the first day of the New Year when a steady stream of friends and relative will trickle down your doorsteps for offering their New Year Wishes. Most of them would still be reeling under the after effects of the partying and not in the mood for anything too heavy or spicy.
These fresh basket potlis are the perfect solution to your dilemma. The 'fresh basket' of course refers to the fresh winter produce. The whole imagery is that of the freshest winter vegetables stuffed into a basket. One finds the seasonal variety of green peas, cauliflower, french beans, carrots, corn and peppers in abundance in the local farmers market and this is just the right occasion to leverage nature's bounty. While I have deep fried the potlis keeping my traditional guests in mind, one can also bake them to cut down on the calories. Serve a few of these bundles of goodness with some freshly squeezed orange juice and watch them disappear.
Read on for the recipe -
Preparation Time - 30 mins
Ingredients -
For the potlis -
- 2/3 cup maida
- 1/3 cup atta
- 1/2 tsp kasuri methi
- 1 1/2 tsp ghee
- salt to taste
- cold water for kneading into a tight dough
For the stuffing -
- 1/2 cup green peas
- 1/4 cup cauliflower florets
- 1/4 cup french beans
- 1/4 cup bell peppers
- 2-3 pinch amchoor
- a pinch of chili powder
- a pinch of garam masala
- 1 tsp coriander leaves
- 2 tsp oil
- salt to taste
Preparation - Take all the ingredients for dough into a mixing bowl. Rub together. Then add water little by little to make a tight dough. Smear it with a little oil and cover with a moist kitchen towel. Keep aside for 30 mins.
Take all the veggies into a blender and give a quick buzz. We need a coarse mix of veggies not unlike what we use for stuffing into paratha.
Cooking - Heat 2 tsp oil in a wok. Add the veggie and saute on high for 2-3 mins. Add all the seasoning, mix in and remove from flame after 30 seconds. Keep aside till it is cool.
Divide the dough into 10 portions. Roll out each one into a circle. Put some stuffing in the center. Draw a smaller circle with wet fingers about 1 cm inside the diameter of the circle. Gather the sides,making pleats as you do it, and finally give a twist to close the potli or bundle.
Repeat the same procedure with the remaining dough and stuffing.
Heat sufficient oil in a wok /pan for deep frying the potlis. Add a few at a time to the hot oil, making sure that they not getting clumped together. Drizzle hot oil over the potlis with a slotted spatula for even cooking. Once they turn brown, remove and place on paper towels to absorb excess oil.
Serve hot with some pudina and ajwain chutney.
Note - One can also make the potlis a few hours in advance and keep it under a slightly moist towel.
For the baked version, brush the potlis with egg (preferred) or oil . Place on a baking tray lined with butter paper and pop into the preheated oven set at 180 degree Celsius. Takes about 30 mins or so.
