How to Make Creamy Pasta Samosa Potli

Introduction

Imagine the delightful fusion of creamy pasta and the crispy goodness of samosas – that's what you get with Creamy Pasta Samosa Potli! These little potlis (bags) are filled with a rich and creamy pasta mixture, wrapped in a crispy samosa pastry. They make for a perfect appetizer or snack that's sure to impress your guests. Let's get started on this unique and delicious recipe!

Ingredients

Before you begin, gather the following ingredients:

For the Pasta Filling

• 1 cup cooked pasta (penne, fusilli, or any small pasta)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1/2 cup grated cheddar cheese
• 1/4 cup grated mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup finely chopped bell peppers (optional)
• 1/4 cup finely chopped spinach (optional)

For the Samosa Dough

• 1 cup all-purpose flour
• 2 tablespoons vegetable oil or ghee
• Salt to taste
• Water as needed

For Assembling and Frying

• Vegetable oil for frying
• Water for sealing the edges

Preparation Steps

Making the Pasta Filling

1. In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously to make a roux. Cook for about 2 minutes to eliminate the raw flour taste.
2. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens into a creamy sauce.
3. Add the grated cheddar and mozzarella cheeses, garlic powder, onion powder, salt, and pepper. Stir until the cheeses are fully melted and the sauce is smooth.
4. Add the cooked pasta to the sauce, along with the chopped bell peppers and spinach (if using). Stir to combine. Remove from heat and let the filling cool to room temperature.

Making the Samosa Dough

1. In a large mixing bowl, combine the all-purpose flour, salt, and oil/ghee. Mix well until the mixture resembles breadcrumbs.
2. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Assembling the Samosa Potlis

1. Divide the dough into small, equal-sized balls.
2. Roll each ball into a thin circle, about 4-5 inches in diameter.
3. Place a tablespoon of the creamy pasta filling in the center of each circle.
4. Brush the edges of the circle with water, then gather the edges towards the center to form a potli (bag). Pinch the top to seal securely.

Cooking the Samosa Potlis

Frying Method

1. Heat vegetable oil in a deep frying pan over medium heat.
2. Carefully add the assembled samosa potlis to the hot oil, a few at a time, making sure not to overcrowd the pan.
3. Fry until they are golden brown and crispy, about 4-5 minutes. Use a slotted spoon to transfer the fried potlis to a plate lined with paper towels to drain excess oil.

Baking Method (Optional)

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the assembled samosa potlis on the prepared baking sheet. Brush them lightly with oil.
3. Bake for 20-25 minutes, or until they are golden brown and crispy.

Serving Suggestions

Serve the creamy pasta samosa potlis hot with your favorite dipping sauces. Here are some suggestions:

• Mint chutney
• Tamarind chutney
• Garlic aioli
• Marinara sauce

Tips and Tricks

Ensuring the Best Flavor

• Use freshly grated cheese for the best melt and flavor.
• Don’t overcook the pasta; it should be al dente as it will cook further when fried or baked.
• Season the pasta filling well to ensure a flavorful bite.

Avoiding Common Mistakes

• Make sure the samosa dough is firm and not too soft to prevent breaking while frying.
• Seal the potlis tightly to avoid the filling leaking out during frying or baking.
• Don’t overcrowd the frying pan; this ensures even cooking and prevents the oil temperature from dropping.

Conclusion

There you have it – a delightful fusion recipe that combines the best of creamy pasta and crispy samosas. Creamy pasta samosa potlis are perfect for parties, get-togethers, or just a special treat at home. Give this recipe a try and enjoy the wonderful blend of textures and flavors!

FAQs

Can I use a different type of pasta?

Yes, you can use any small pasta like macaroni, rotini, or bow-tie pasta for this recipe.

Can I make the samosa dough in advance?

Yes, you can prepare the dough and keep it covered in the refrigerator for up to 24 hours before using it.

Can I freeze the assembled samosa potlis?

Yes, you can freeze the assembled but uncooked samosa potlis. Lay them out on a baking sheet to freeze individually before transferring them to a zip-top bag. Fry or bake directly from frozen.

What can I use instead of cheddar and mozzarella cheese?

You can use other melty cheeses like Gruyere, Fontina, or even a combination of different cheeses to suit your taste.

How can I make this recipe healthier?

To make a healthier version, bake the samosa potlis instead of frying and use whole wheat flour for the dough. You can also add more vegetables to the pasta filling.