Paneer Potli

Few days back I had wontons, since I liked that so wanted to give it a try in my own way but I ended up making paneer potli. Paneer potli is innovative recipe having crispy outer layer. Here I have used paneer as a stuffing but you can use any other stuffing also, eg spring roll stuffing etc. It will go very well as appetizers.

Cooking Time: 20-25 mins
Preparation Time: 10-15 mins


For Potli:

Maida/all purpose flour: 1 cup
Oil: 1 tbsp
Salt to taste

For Stuffing:

Paneer: 3/4 cup (finely chopped/ crumbled)
Capsicum: 1/4 cup (finely chopped)
Onion: 1/4 cup (finely chopped)
Garlic: 1/2 tsp( finely chopped)
Green chilli: 1( finely chopped)
Red chilli sauce: 1 tbsp
Soya sauce: 1/2 tbsp
Tomato ketchup: 3/4 tbsp
Pepper pwd: 1tsp
Salt to taste
Oil to deep fry


  • Combine the all purpose flour/maida, salt and oil, mix well.
  • Make a soft  and smooth dough. Add little water at a time while making dough. Knead well until smooth. Keep aside

  • For stuffing, heat 1 tbsp oil in kadai/pan and add the garlic and green chilli and fry for min.
  • Add chopped onion and capsicum, cook for 2-3 mins.  
  • Add the  red chilli sauce, soya sauce, tomato ketchup and pepper pwd,mix well.
  • Add paneer and salt and cook for another 2-3 mins. 
  • Remove from heat and cool the filling to room temperature.

  • To make potli, take a lemon size ball of dough and roll into thin sheet using roller pin.The thickness should be medium
  • Take a sheet and place a portion of filling at center of the sheet and fold the sides to give a potli shape(as shown in pic).
  • Heat sufficient oil in a kadai/pan and deep-fry 2-3  potli at a time on medium heat till crisp and golden brown.
  • Drain and place on an absorbent paper. 
  • Serve hot with tomato ketchup.


  • Can use ready made store bought spring roll wrappers instead of making your own. 
  • Thickness should be medium, not too thin nor too thick as too thin will break after u fill it up with stuffing and if too thick, it will not be crunchy but will be more soft.

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