Crispy Dry Fruit Potli: A Delightful Indian Sweet Treat
1 hour
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About Crispy Dry Fruit Potli: A Delightful Indian Sweet Treat
Indulge in the rich and delightful flavors of these crispy Dry Fruit Potli, a traditional Indian sweet. This recipe features a perfectly balanced blend of sweet khoya and crunchy dry fruits, encased in a delicate, fried pastry.The process is simple yet rewarding, resulting in a treat perfect for celebrations or a special indulgence. Customize the filling to your preference - experiment with different nuts and dried fruits to create your signature Dry Fruit Potli!Get ready to impress your friends and family with this easy-to-make, yet incredibly delicious sweet treat. The aroma alone will transport you to a world of culinary delight.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
- 1/2 kg Mawa unsweetened
- 8 -10 Almonds chopped
- 8 -10 Cashews chopped
- 8 -10 Raisin
- Oil for frying
- 1 cup All-Purpose Flour
- 1 pinch Salt
- 1 Pinch Chaat Masala
- 1 Pinch Salt black
- 1/2 cup Rice Flour
Instructions
Prepare the Dough
- Combine all-purpose flour, rice flour, and salt in a bowl. Gradually add warm water, mixing until a soft, pliable dough forms. Wrap the dough in a clean, damp cloth and let it rest for at least an hour.
Prepare the Dry Fruit Filling
- Heat 1 tablespoon of oil in a small pan. Add chopped almonds, cashews, pistachios, and raisins. Fry until lightly golden and crisp. Remove from heat and let cool slightly.
- In a bowl, gently mash the khoya. Add the fried dry fruits, salt, chaat masala, and black salt. Mix well to combine. Shape the mixture into small balls (approximately 1-inch diameter).
Assemble and Fry the Potli
- On a lightly floured surface, roll out small portions of the dough into thin circles (about 4 inches in diameter). Using a small bowl or cookie cutter, cut out circles.
- Place a dry fruit ball in the center of each dough circle. Bring the edges of the dough together to form a small pouch or "potli." Gently seal the edges to prevent the filling from escaping.
- Heat the remaining oil for deep frying in a large pan or kadai. Carefully add the potli to the hot oil, frying in batches until golden brown and crispy. Remove from oil and drain on paper towels.
Serve and Enjoy
- Serve the crispy Dry Fruit Potli warm or at room temperature. Enjoy!
Recipe Notes
Expert Tips for Perfect Dry Fruit Potli
- For extra flavor, add a pinch of cardamom powder to the dry fruit filling.
- If the dough is too sticky, add a little more flour. If it's too dry, add a teaspoon of water at a time.
- Don't overcrowd the pan when deep frying. Fry in batches to ensure even cooking and golden-brown color.
- Allow the potli to cool completely before storing. They can be stored in an airtight container at room temperature for up to 3 days.
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Recipe Nutrition
Calories: 444kcalCarbohydrates: 46gProtein: 18gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 17mgSodium: 239mgPotassium: 36mgFiber: 1gSugar: 0.1gVitamin A: 379IUVitamin C: 1mgCalcium: 574mgIron: 1mg
Jiya Makhija
Articles: 42
5 Comments
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This looks so good! Appreciate the share.
What a great recipe! Thanks for sharing.
nice potli
Yum! This recipe is a must-try.
This looks amazing! Thanks for sharing.