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Chana Potli

Chana Potli Samosa

Aparna
100% Whole Wheat Chickpea Samosa With A Twist
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Resting Time 8 hrs
Course Appetizer, Snack
Cuisine Indian
Servings 4

Equipment

  • Instant Pot / pressure cooker for cooking chickpeas or alternatively, just use canned garbanzo beans
  • Flat bottom pan
  • Flat ladle
  • Rolling mat / chakla
  • Rolling pin / belan
  • Pizza cutter / butter knife
  • Deep frying pan
  • Slotted ladle
  • Large plate

Ingredients
  

For the outer dough

  • 1 cup whole wheat flour
  • 1 Tbsp rice flour
  • 1 Tbsp cornstarch
  • 2 Tbsp ghee
  • 1/2 tsp ajwain seeds or thyme
  • 1/2 tsp salt
  • 1/2 cup water  plus 1-2 tsp
  • 500 ml oil for deep frying (I use Avocado oil)

For the inner filling

  • 2 cups chickpea boiled or canned
  • 1 Tbsp coriander seeds
  • 1 tsp dark pomegranate seed powder - optional
  • 2 Tbsp ghee
  • 1 tsp cumin powder
  • 1 inch ginger finely chopped
  • 1 pod garlic finely chopped - optional
  • 1 Tbsp paprika chili powder or Kashmiri red chili
  • 1 tsp coriander powder
  • 1 tsp dry mango powder
  • 1 tsp garam masala 
  • 2 tsp Salt to taste (I use 2 tsp. salt)

For Plating

  • 2-3 fresh spring onions
  • 1 cup Cilantro Yogurt Dip

Instructions
 

Prepare the dough and filling

  • Skip steps 1 & 2 if using canned chickpeas
  • Soak 2 cups of chickpeas overnight or for 8 hours and pressure cook in an Instant Pot using 2 cups of water. Set the pot on Manual high for 12 minutes with valve in sealing
  • Open the Instant Pot when pressure releases naturally, drain the excess water and set the boiled chickpeas aside
  • In a medium size bowl, combine 1 cup whole wheat flour, 2 Tbsp. rice flour, 1 Tbsp. cornstarch, ½ tsp. ajwain seeds, ½ tsp. salt and 2 Tbsp. ghee. Ensure the ghee is well incorporated into the flour. You can check this by pressing a handful of the dough in your palm and it will clump together
  • Now add ½ cup water and knead the flour to a tight dough
    Depending on the nature of the flour you might need an additional 1-2 tsp. water.
    Feel free to use a stand mixer to knead the dough when doubling the ingredients in this recipe
  • Set a flat bottom pan on medium heat. When the pan is hot, add 1 Tbsp. coriander seeds and dry roast until its aroma starts to fill the room. Now add 1 tsp. dark pomegranate seed powder (optional ingredient), roast for 30 seconds and transfer to a dry surface (rolling mat / cutting board). Crush the seeds with a rolling pin and set aside
  • Bring the flat bottom pan back to medium heat and add 2 Tbsp. ghee, add 1 tsp cumin and allow it to crackle. Now add 1 inch ginger (finely chopped) and 1 garlic pod (finely chopped), and cook for 30 seconds. Do not burn the ginger and garlic or else it will give a bitter taste to the filling
  • Add 2 cups of the boiled chickpeas from step 2 and give it a quick mix. Now spice it up with 1 Tbsp. paprika chili powder or kashmiri red chili, 1 tsp. coriander powder, 1 tsp. dry mango powder, 1 tsp. garam masala and some salt to taste (I use 2 tsp. salt). Mix it all well until the chickpeas are thoroughly coated and cook for about five minutes to allow the spices to infuse into the chickpeas. Turn off the heat and set this aside

Shape the potlis

  • Divide the dough from step 4 into 5 equal parts. Roll out each part into a 10 inch flat circle like a roti / tortilla. Cut off the rounded edges and divide the flat bread into four equal parts to make imperfect squares
  • Fill each section with 1 Tbsp. of the chickpea filling (8 chickpeas or so) from step 7. Now bring the four corners of the dough to make a pleated sack (potli) and seal the opening by pressing with your thumb and index fingers. Ensure not to press the top ends of the four corners of the dough, as this forms the beautiful petal like shape that looks like a money bag (surukku pai in Tamil) and set aside
  • Set 500ml oil in a deep frying pan and heat until it reaches 350° F
  • Continue to make potlis with the rest of the dough and filling. This measure makes about 20 chana potli samosas

Fry and serve

  • When the oil is ready (at 350°F), slowly drop the potlis about (5-6) per batch and start frying. When the potlis start to change color, increase the temperature to 375°F to get to the desired golden color. Using a slotted ladle, remove the fried chana potlis and place them on a kitchen paper towel
  • For a better plated look, slit the green portion of the spring onions lengthwise into thin strips and tie it around the top of the potli and enjoy your sublime Chana Potli with Cilantro yogurt dip

Notes

Potli Samosas can be made with different fillings and in different shapes. Here are a few variations you can attempt
  1. A standard boiled spicy potato (aloo) filling
  2. Punjabi style green peas and cottage cheese (matar and paneer)
  3. Mumbai sandwich style potato and cheese (mozzarella cheese cubes tucked inside masala aloo)
  4. Nawabi filling with potatoes, cashews, and raisins
  5. Asian style with vegetable spring-roll filling (cabbage, peppers, carrots) served with hot sauce. 
Shape them like regular triangular samosas or spring-rolls or simply make these cute dumpling style potli...the choices are endless really!!!
 
Keyword Chana Potli, How to make Chana Potli, Samosa, Samosa Potli