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Paneer Potlis

Paneer potlis, money bags, whatever you want to call it, these little potlis are filled with a delicious, spicy paneer filling that will have you wanting more! Aside from how addicting these are, they were actually so fun to make and loved how they came out.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: Indian, indo-chinese
Keyword: money bags, paneer potlis
Servings: 12
Author: Sweta Patel

Ingredients

Filling

  • ½ cup paneer
  • 1 small potato boiled, peeled and mashed
  • 1 serrano or jalapeno minced
  • 1 small onion chopped
  • ¼ cup frozen peas thawed
  • ¼ cup cilantro
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 1 tbsp garlic minced
  • 2 tsp ground coriander  thana jeeru
  • 2 tsp garam masla
  • 1 tsp salt
  • 1 tsp sugar

Potli (wrapper)

  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tbsp oil
  • 1 cup water

Instructions

Potli wrapper

  • In a bowl combine the flour, salt and oil until mixed. Add water little by little and mix everything until dough forms. Cover and set aside until you prepare the stuffing.

Filling

  • In a pan, heat up the oil and add the cumin seeds.
  • Next add the onions and cook for 5 mins. Add the peas, salt, sugar, garam masala, ground coriander, garlic, serrano and lemon juice. Stir everything together and cook for 4 mins.
  • Add the potatoes and crumbed paneer, mix everything together. Sprinkle cilantro and take it off the heat and set aside.

Filling the Potlis

  • Roll out a small golf ball size, flatten it and roll it out. You can use a round cookie cutter and cut out small circles from the rolled out dough.
  • Take 1 tbsp of filling and place it in the center, bring all the edges together and press in the midlle to form a potli shape.
  • Roll out some dough and cut into thin strips to wrap around the potlis. Take one strip and place it around the neck as if you are going to tie a knot.
  • Deep fry the potlis in hot oil on medium heat until golden brown. Serve with cilantro chutney or Sweet tamarind chutney. Enjoy!

Notes

  • Make the filling a day before and fill the potlis up and fry the day of. 
  • Roll out the dough and use a round cookie cutter or a small glass to cut perfectly shaped circles for the potlis. 
  • You can sub all purpose flour for whole wheat flour.