Potli samosa gets this name as it looks like a potli (bag). These potli samosas are small samosas which can be filled with vegetable, onion, paneer or meat stuffing. In this recipe, I have made Potli samosa with paneer stuffing. Potli samosas can be served with pudina chutney or tomato ketchup.


For the samosa 

1 cup whole wheat flour
1/2 tsp salt
water as needed
oil for frying

For the stuffing

1 cup crumbled paneer
1 large onion finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 cardamom
1 cinnamon
1 tsp lemon juice
1 tomato pureed
3 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala powder
¾ tsp Salt (or to taste)
Coriander and mint leaves


  • For making the paneer stuffing, heat oil in a pan, add cardamom, cinnamon and chopped onions, sauté till onions turn golden in colour. 
  • Then add garlic paste, ginger paste and cook till the raw smell goes. 
  • Then add red chilli powder, garam masala powder, salt and mix well.
  • Next add tomato puree and cook for a few minutes in low to medium flame till oil starts separating. 
  • Finally add paneer, coriander and mint leaves and lemon juice and continue cooking in a low flame for about 5 minutes. 
  • When the paneer is nicely mixed with the masalas and cooked, and almost dry, switch off the gas and allow it to cool. 
  • The stuffing is now ready. 
  • For making the samosa, take salt and wheat flour in a bowl and add water little by little to form a soft but firm dough.
  • Add 1 tsp oil and knead for a couple of minutes.
  • Divide the dough into small balls. Take one ball and roll to form a small circle. 
  • Place a heaped tsp of paneer filling in the middle and gently close the dough circle to form a potli. Make sure that the neck of the potli is thin.
  • In the same way make all the potli samosas and keep ready.
  • Once all the samosas are ready, heat oil in a pan and deep fry the samosas till golden brown in colour.
  • Transfer to an absorbent paper to remove excess oil, move to a serving plate and serve.

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