Paneer Potlis – Party Appetizer

Why You’ll Love This Recipe

I like how these potlis are both crunchy and soft, giving me the perfect bite every time. The stuffing is flavorful with a balance of heat, tang, and richness, while the dough turns golden and crisp when fried. I also enjoy how beautiful they look on a platter—perfect for impressing guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Potlis
2 cups maida/ plain flour
1 tsp salt
1 tbsp oil
water as required

For the Stuffing
1/2 cup crumbled paneer
1/2 onion, finely chopped
1/4 cup capsicum, finely chopped
1 tbsp butter
1 tbsp ginger garlic paste (optional)
1/2 tsp chilli powder (or to taste)*
1/2 tsp aamchur powder (dry mango powder)
1 tsp chaat masala (or to taste)
1/2 tsp salt (or to taste)

Directions

1. I prepare the dough by mixing maida, salt, and oil, then slowly adding water until I get a smooth, firm dough. I cover and rest it for 20 minutes.
2. I heat butter in a pan, add onions, and sauté until soft.
3. I add capsicum and cook for another 2 minutes.
4. I stir in the paneer, ginger garlic paste, chilli powder, aamchur, chaat masala, and salt, mixing until well combined. I let the filling cool.
5. I divide the dough into small portions and roll each into a small circle.
6. I place a spoonful of filling in the center, gather the edges together, and twist gently to form a potli shape.
7. I heat oil in a deep pan and fry the potlis on medium heat until golden brown and crisp.
8. I drain them on paper towels and serve hot with chutney or ketchup.

Servings and Timing

This recipe makes about 12–15 potlis, serving 4–5 people as an appetizer. I usually spend 20 minutes preparing the stuffing, 20 minutes making the dough and shaping, and about 15 minutes frying, so the total time is around 55 minutes.

Variations

Sometimes I add boiled peas or sweet corn to the stuffing for extra flavor. I also like replacing paneer with grated cheese for a gooey filling. For a healthier version, I bake the potlis at 200°C (400°F) for about 20 minutes instead of frying.

Storage/Reheating

I serve these potlis fresh for maximum crispiness, but I can store them in the fridge for up to 1 day. To reheat, I place them in a preheated oven at 180°C (350°F) for 8–10 minutes. I avoid microwaving since it makes them soggy.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough a few hours earlier and keep it covered to prevent drying out.

Can I use store-bought wrappers instead of dough?

Yes, spring roll wrappers or wonton sheets work well if I want to save time.

Can I bake instead of frying?

Yes, I bake them until golden for a lighter version.

What chutneys go best with these potlis?

I like serving them with mint chutney, tamarind chutney, or tomato ketchup.

How do I seal the potlis properly?

I press the dough edges together firmly, and if needed, I brush a little water to help seal.

Can I add more vegetables to the filling?

Yes, I sometimes add carrots, beans, or spinach for variety.

Are these kid-friendly?

Yes, I reduce the chilli powder when making them for kids.

Can I make these potlis in advance for a party?

Yes, I shape them ahead, keep them covered in the fridge, and fry just before serving.

Can I freeze paneer potlis?

Yes, I freeze them after shaping, then fry directly from frozen when needed.

How do I prevent the potlis from turning oily?

I keep the oil medium-hot and avoid overcrowding while frying.

Conclusion

I enjoy making these Paneer Potlis because they’re tasty, crunchy, and look impressive on any party table. The spiced paneer filling wrapped in crispy dough makes them a treat I can never resist. Whenever I want an appetizer that’s both fun and flavorful, these little potlis are my go-to choice.

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