Try out this crispy potli.
6 big leaf separated from cabbage, it should be thin & soft, cut into round shape of 3”to
4”in diameter,water,2tbsp thai red curry paste,8to 10 spagati blanched.
Dry dill for garnishing
Filling for Potli:
1tbsp oil,1/4 tsp cumin seeds, 1onion medium size finely chopped,2tbsp spinach,2tbsp methi chopped,2tbsp carrot grated, beans blanched & chopped 2tbsp,green peas blanch &crushed,1tsp green chilies chopped, ½ tsp ginger grated,1/2 tsp white pepper powder,1/4 tsp lemon juice,,1tbsp cheese powder,1tbsp coconut powder.
Boil water add salt stir add cabbage leaves blanche for 10 to 15 sec. drain keep on towel when becomes cool spread thai curry paste on inner side, keep aside.
To prepare filling heat oil in a pan add cumin when splutter add onion stir fry till soft, now add spinach & methi stir & cook for a minute, add carrot salt stir , off the flame& add chopped coriander, green chilies, ginger, white pepper powder, cheese powder, coconut powder, lemon juice, mix well.
Take one leaf put 1to 2 tsp filling on inner side where paste is applied, make potli & tie a spagati & make knot carefully. Now steam all potli in steamer for 5 minutes.
Remove in serving plate pour little vege sauce, crush dry dill with hand & sprinkle over it.
Ingredients for veg sauce:
1cup cauliflower chopped finely, milk 1/3 cup,1 tbsp butter, salt to taste,1/4 tsp ajwine, finely chopped fresh garlic with leaves, 1tsp green mogari [ WINTER VEGETABLE USED FOR SALAD] finely chopped, 2 tbsp tomato ketchup, red chili paste, 1cheese cube grated.
Cook cauliflower in milk till milk evaporates, churn it & make paste. heat butter in a pan add garlic stir, add ajwine stir, add mogari stir add flower paste, ketchup, red chili paste stir well, remove from the gas add cheese mix well.