Chinese Potli (Money-Bags)
Why do I love Indo-Chinese stuff??!!! My first reason is, Soy Sauce… 2nd reason, quick cooking… And 3rd reason, I get to go away from pressure-cooking, tempering, kneading, rolling etc. ;) You know how lazy I am!!!
Recently, I bought a pack of Maggi Noodles from Indian store, which I couldn’t eat more than once… So wanted to use those noodles someway :P Again, taking out my chinese wok from closet is pleasure in itself. Didn’t want to make something like Indian-style noodles so thought of making a mushy noodles mixture with a few veggies! Once I was done making it, I planned to gobble up all. But wasn’t so hungry n that helped me try these ‘Chinese Potli’ ;) Money-bags is what I used to call it when I was a newbie in cooking world.
It’s just my father-in-law who likes anything Indo-Chinese that I cook (apart from I and hubby) so could never make these during my stay there. And my dad… he makes faces when I make noodles :P So, no scope for these cute little money-bags. I so much love this shape itself, so previously I have tried making potato-peas potli (at my home) and mixed sprouts potli (at in-laws). But here, we both love Indo-Chinese food so got to make it!!! ;) And of course, it’s made with no-special ingredients so you must try it out sometime…
1 cup Plain Flour
1/2 tsp Ajwain (Carom Seeds)
1 tbsp Clarified Butter (Ghee)
Salt, to taste
Water, as required
1 pack Maggi Noodles, boiled
1/2 cup Purple Cabbage, shredded
1-2 tbsp Capsicum, thinly sliced
2-3 tbsp Carrots, thinly sliced
1-2 tbsp Ginger-Garlic Paste, freshly made
2 tsp Soy Sauce
1 tsp Hot Chilly Sauce
Black Pepper Powder, to taste
Salt, to taste
2 tsp Oil (Preferrably sesame oil)
Oil, for deep-frying
STEPS TO FOLLOW:
- Mix plain flour, salt, ajwain and clarified butter together and rub it nicely to form crumbs.
- Knead a medium-soft dough by adding water gradually as required.
- Cover with a cling wrap and let it rest for half hour.
- Heat oil in a wok and add ginger-garlic past and saute for a while.
- Add carrots, capsicum and cabbage into it along with sauces and spices. Toss quickly.
- Add noodles into it and mix everything well.
- Turn off the heat and transfer the mixture to another plate/bowl and cool it down to room temp.
- Divide the dough in 12-15 equal pieces and roll out to make a small poori in size.
- Put a tablespoon full of stuffing in center and cover the sides to seal the potli.
- Heat oil in a deep frying pan and slide 4-5 carefully into it.
- Deep-dry until golden brown n crisp. Serve hot with ketchup or chutney!!!
- I love experimenting with ingredients so I went ahead with maggi noodles. You can get your favorite one too!
- Adjust the amount of spices accordingly to your taste. I can’t handle spicy food, so used a little only :P