Cheesy Spinach Corn Potli
Course: Appetizer | Cuisine: Fusion | Diet: Vegetarian
These delightful Cheesy Spinach Corn Potlis are a fusion snack that combines the goodness of spinach with a tangy corn and cheese filling. Wrapped in a dough made with spinach puree, they offer a delicious and crunchy treat perfect for any occasion.
Ingredients:
For the Spinach Potli Dough:
- 1 cup Spinach Leaves (Palak)
- 1-inch piece of Ginger
- 1 Green Chilli
- Salt, to taste
- 3/4 cup All-Purpose Flour (Maida)
- 3/4 cup Whole Wheat Flour
For the Corn and Cheese Stuffing:
- 1 cup Del Monte Whole Corn Kernels
- 1 cup Cheese (grated or cubed)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Black pepper powder
- Salt, to taste
Other Ingredients:
- Oil, for deep frying
- 2 tablespoons All-Purpose Flour (Maida)
- 3 tablespoons Water
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4-5
Instructions:
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Prepare the Spinach Dough:
- In a mixer jar, blend together the spinach leaves, ginger, and green chili to form a smooth paste.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Gradually add the spinach puree to the dry ingredients and knead into a soft, firm dough. If necessary, add water a little at a time until the dough comes together.
- Cover the dough and set it aside to rest.
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Prepare the Corn and Cheese Stuffing:
- In a mixing bowl, combine the Del Monte Whole Corn Kernels, grated cheese, cumin powder, black pepper powder, and salt. Mix well to ensure the flavors are evenly distributed.
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Assemble the Potlis:
- Take small portions of the dough and roll them into small balls. Roll each ball into a thin, round sheet on a floured surface.
- Place a spoonful of the corn and cheese stuffing in the center of each dough sheet.
- Fold the edges of the dough over the filling to form a potli (small bundle), pinching the edges together to seal.
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Fry the Potlis:
- Heat oil in a deep frying pan over medium heat.
- In a small bowl, mix the all-purpose flour with water to create a slurry. Dip each potli into the slurry before frying to get a crispy exterior.
- Gently slide the potlis into the hot oil and fry until they are golden brown and crisp, about 4-5 minutes.
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Serve:
- Remove the potlis from the oil and drain on paper towels to remove excess oil.
- Serve hot with a dipping sauce of your choice, and enjoy your Cheesy Spinach Corn Potlis as a flavorful appetizer!
Notes:
- Feel free to adjust the spice level by adding more or less green chili or black pepper.
- The potlis can also be baked for a healthier version, though frying gives them a crispier texture.
- These potlis make a great snack for parties or a cozy appetizer for family dinners.
