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potli samosa recipe, Vegetable samosa, veg potli samosa recipe. vegetable potli samosa, veg money bags
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4.78 from 9 votes

Potli Samosa | Vegetable Samosa | Veg Samosa

An absolutely easy and crisp veg samosa recipe that is a perfect pair to hot cup of tea in monsoon or winters. These Indian vegetable samosa potlis aka money bags has the spicy mix veg and potato stuffing within and deep fried to golden and crisp. Here is how to make best potli samosas at home...
Prep Time15 mins
Cook Time1 hr
Resting Time45 mins
Total Time1 hr 15 mins
Course: Appetizers, Snacks, Starters
Cuisine: Indian, Vegan
Servings: 18 servings
Calories: 238kcal
Author: Farrukh Aziz


for veg samosa dough:

  • 4 cups all-purpose flour maida
  • 7 tbsp Oil oil
  • Salt to taste
  • Water to knead the dough
  • Oil to fry the potli samosa

for vegetable samosa filling:

  • ½ cup cabbage finely chopped
  • ¼ cup carrot finely chopped
  • ¼ cup beans finely chopped
  • ¼ cup capsicum finely chopped
  • ¼ cup green peas (matar)
  • ¼ cup corn boiled
  • 6 medium potatoes aloo, boiled and mashed
  • 1 tbsp roasted coriander seeds roasted coriander seeds, crushed
  • 1 tsp garam masala powder garam masala powder
  • 1 tsp chilli flakes chili flakes
  • 1 tsp dry mango powder (amchoor)
  • 1 medium onion finely chopped
  • 2 tsp ginger grated
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1-2 green chillies chopped
  • 1 tsp kasuri methi kasuri methi
  • ¼ cup coriander leaves finely chopped
  • 1.5 tbsp Oil


to prepare potli samosa dough:

  • To begin with, an a bowl, add white flour and salt, mix well.  Then add 7 tablespoons of oil and start mixing the dough with the help of fingers. Mix the flour mixture until crumbly.
  • Then, add few tablespoons of water to the flour mixture and start kneading the dough. Do not add too much water at a time.  Knead it well to form a stiff dough.
  • Then, cover the dough with a damp cloth and keep it aside for 45 minutes.
  • Once the dough rests weel, then give a knead and divide the dough into a small lemon sized balls. We will need one dough ball for making the string of the potlis. So, its like if we are making 18 samosas then we need to make 19 balls, where the 16th ball will be bigger sized ball. So, divide the dough accordingly.

 the preparation of vegetable samosa stuffing:

  • First, start with heating the oil In a pan. While the oil heats, add cumin seeds, fennel seeds and allow it to crackle.
  • Now, add ginger, chopped green chillies and fry for another few seconds.
  • Then, add onions and fry until translucent.
  • Once the onions tunrs soft and pink, add cabbage, peas, beans, carrot and capsicum. Saute everything well for 2 minutes
  • After that, add corn and saute for another minute
  • Then, add roasted coriander seeds, red chili flakes, dry mango powder, garam masala, salt, mix weel. Cook for another minute
  • Finally, add mashed potatoes and mix well.
  • Then, take it off the heat and add kasuri methi and coriander seeds, mix well
  • Allow it to cool completely, samosa filling is ready.

to fold the veg potli samosa:

  • The dough has been divided into small balls, similarly, divide the stuffing for all the lemon sized balls made except one.
  • Now take a ball, roll it out into a thin disc of about 4 to 5 inches.
  • Then, take a stuffing portion and place it in the center of the rolled disc.
  • Now brush the edge of the disc with water.
  • Then, bring the edges together to form a potli (like a money bag).
  • Gently, press and seal the potli well taking care of the stuffing to be secured well within. Repeat the same for all the potlis.
  • Now, take the extra dough ball and roll it out into a thin disc. Cut it into thin strips of 5 to 6 mm width.
  • Take one strip, brush it with water and carefully tie around the neck of the potli. Gently, press to secure the potlis. Repeat the same for all the potlis.

To fry the veg samosa:

  • Now, heat enough oil in a deep pan or kadhai.  Oil should be just warm.
  • Gently, slide in the potlis and fry them until brown and crisp. Be careful while frying them. AFter the potlis are put into the oil, leave it undisturbed for few minutes to avoid the breaking of the strings. The frying procedure for each batch will take about atleast 25-30 minutes. Maintain low heat through out while frying the potlis.
  • Once vegetable samosa is brown and crisp, take them out onto a paper towel. Potli samosa is ready to be served.


Calories: 238kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Sodium: 20mg | Potassium: 361mg | Fiber: 3g | Vitamin A: 430IU | Vitamin C: 13.4mg | Calcium: 31mg | Iron: 3.8mg