Potli Roti Recipe: Delicious Indian Stuffed Flatbreads
45 minutes
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About Potli Roti Recipe: Delicious Indian Stuffed Flatbreads
Indulge in the delightful flavors of Potli Roti, a unique and visually appealing Indian flatbread perfect for brunch or a special occasion. These charming pouch-shaped rotis are made with whole wheat flour, fragrant ajwain (carom seeds), and clarified butter (desi ghee), resulting in a flaky and flavorful treat.The savory filling is a delightful blend of green peas, paneer (Indian cottage cheese), and aromatic spices. The potli (pouch) shape adds a fun, playful touch, making these rotis a conversation starter at any table. Serve them hot with your favorite chutney or raita for a truly memorable culinary experience.This recipe offers a step-by-step guide to crafting these delectable rotis, perfect for both experienced cooks and those new to Indian cuisine. Get ready to impress your friends and family with this authentic and delicious dish!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Dough
- 250 gm Whole Wheat Flour whole
- 50 gm Ghee
- 1 tbsp Carom Seed carom seeds
- 1.5 tsp Salt or to taste
- 100-150 ml Water as needed for dough consistency
For the Filling
- 100 gm Peas fresh or frozen, green
- 100 gm Cottage Cheese indian cottage cheese, crumbled
- 1 medium Onion finely chopped
- 2 Chilies finely chopped, green
- 2 tbsp Refined Oil
- 1/2 tsp Cumin Seeds jeera
- 1/4 tsp Coriander Powder dhania
- 1/4 tsp Chili Powder red
- 1/4 tsp Garam Masala
- 16 Toothpicks
Instructions
Prepare the Dough
- Combine whole wheat flour, 50g desi ghee, ajwain, and salt in a bowl. Gradually add water while kneading to form a soft, pliable dough. Let it rest for at least 30 minutes.
Make the Filling
- Heat refined oil in a pan. Add finely chopped onions and green chilies; sauté until softened. Add cumin seeds, coriander powder, red chili powder, garam masala, and salt. Stir well.
- Add green peas and cook for about 5 minutes, adding a little water if needed. Once peas are tender, gently mash them slightly.
- Stir in the crumbled paneer and remove from heat.
Assemble the Potli Rotis
- Divide the dough into 4 equal portions. Roll each portion into a thin, round roti.
- Place 2-3 tablespoons of the prepared filling in the center of each roti.
- Bring the edges of the roti together to form a pouch or potli shape. Secure with a toothpick.
Cook the Potli Rotis
- Heat the remaining 50g desi ghee in a pan or griddle. Carefully place the potli rotis in the hot ghee, ensuring they are evenly browned on all sides. Cook until golden brown and crispy.
Serve
- Serve the potli rotis hot, garnished with your favorite chutney or raita.
Recipe Notes
Expert Tips for Perfect Potli Rotis
- For extra flaky rotis, use a good quality whole wheat flour and ensure the dough is not too sticky.
- If your filling is too wet, cook it for a little longer to reduce excess moisture; this will prevent soggy rotis.
- Don't overcrowd the pan when cooking the potli rotis. Cook in batches to ensure even browning and crisping.
- Feel free to experiment with different fillings! Mashed potatoes, spiced lentils, or even a simple mixture of herbs and spices would work well.
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Recipe Nutrition
Calories: 11630kcalCarbohydrates: 2386gProtein: 325gFat: 57gPolyunsaturated Fat: 17.1gMonounsaturated Fat: 34.2gSodium: 855mgFiber: 85gSugar: 11g
Virendra Kaur
Articles: 2
5 Comments
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This looks so good! Can’t wait to cook it.
Absolutely scrumptious! Thanks for the recipe.
This is fantastic! Thank you for sharing.
Looks incredible! Thanks for the details.
Absolutely delicious! Can’t wait to try it.