Corn Paneer Potli


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Here is another variety of crazy corn, corn paneer potli, as the name suggests it is made from sweet corn and paneer and the same is stuffed with onion, capsicum, some of the Chinese spices with Indian spices, and the potlis are deep fried, so try this variety of crazy corn delight.

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Corn Paneer Potli recipe - How to make Corn Paneer Potli

Preparation Time:    Cooking Time:    Total Time:     Makes 12 to 13 potlis
Show me for potlis


For The Stuffing
1 tsp ginger-green chilli paste
1/2 cup chopped onions
1/4 cup chopped capsicum
1 cup crushed sweet corn kernels (makai ke dane)
1 tsp m.s.g
2 tsp vinegar
salt to taste
1 tsp garam masala
1 tsp sugar
1/2 cup chopped coriander (dhania) leaves
50 gms grated paneer (cottage cheese)

For The Outer Layer
100 gms plain flour (maida)
2 tsp corn flour
salt to taste
1 tsp lemon juice
2 tsp oil

For The Ribbon
1/4 cup plain flour (maida)
1/4 tsp oil
salt to taste
1 tsp spinach juice
1 tsp beetroot juice

Other Ingredients
oil for deep frying

For Serving
tomato ketchup
For the outer layer

    For the outer layer
  1. Combine all the ingredients, mix well and knead to soft and stiff dough using water as required.
  2. Keep aside.Divide the dough in 12 portions.

For the Ribbon

    For the Ribbon
  1. Combine the plain flour with salt and oil, mix well.
  2. Divide in two portion.
  3. In one portion, add spinach juice and in another portion add beetroot juice.
  4. Knead to soft and stiff dough using water as required of both the portions separately.

For the Stuffing

    For the Stuffing
  1. Heat oil in non stick pan, add ginger-chilli paste and onion, stir till onion becomes pink.
  2. Add capsicum, sauté for a while.
  3. Add uncooked crushed sweet corn, ajinomoto, mix well and stir till mixture becomes little dry.
  4. Add salt, garam masala, vinegar, sugar and coriander leaves, and mix well.Switch off the gas.
  5. Now add grated paneer, mix well.
  6. Transfer to bowl and cool to room temperature.
  7. Make small rounds of the stuffing.

How to proceed

    How to proceed
  1. Roll out to little thin and big puris of prepared dough for outer layer.
  2. Put the stuffing ball in center; apply little water around the edges of puri.
  3. Seal the edges properly and give shape of potli.
  4. Similarly prepare other potlis.
  5. Now roll out big puris from both the prepared dough for ribbon, cut into strips.
  6. Apply little water on strips and tie these strips on potli like ribbon. (On half potli, tie green ribbon and on remaining potlis, tie red ribbon).
  7. Heat oil in non stick pan and deep fry the potlis till it becomes little brown.
  8. Drain on absorbent paper.
  9. Serve hot with tomato ketchup

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This recipe was contributed by LOPA SHAH on 25 Jun 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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