Ingredients:
2 cups flour
4 tsp semolina
Salt to taste
½ cup ghee
Warm water
3 tsp oil
1 tsp cumin seeds
1 tsp chopped ginger
1 tsp chopped green chili
1 onion, chopped
1 tomato, grated
1 cup soya bean granules, soaked in water for 5 hours and then squeezed dry
½ cups peas
3 tsp chopped coriander leaves
1 tsp salt
1 tsp each of red chili powder, mango powder, coriander powder, garam masala powder, chatt masala powder
1/3 cup well beaten yoghurt
1 tsp Bengal gram flour
2 cups water
Corn flour- water paste to seal the edges
Oil for deep frying
Preparation Method:

1. Knead the flour, semolina, salt and the ghee with warm water to make a stiff dough. Keep covered with wet muslin cloth for 45 minutes. Divide the dough into about 20 balls and keep aside.

2. Heat the oil in a frying pan; add cumin seeds, when they crackle, add the green chili and ginger.

3. Add the onion and sauté. Add the tomatoes and fry well.

4. Add the soya granules, peas, spices, yoghurt, besan, salt and water. Cover and cook for 15-20 minutes, or till the granules are tender and the liquid is absorbed.
5. Sprinkle the coriander leaves and then check the seasoning.

6. Roll out the dough balls into small rounds check the seasoning.

7. Place small quantity of the filling in the center of each round, brush the edges with the corn flur paste and bring together the edges.Press slightly to seal the edges

8. Deep fry the potlis in hot oil till golden brown. Drain on absorbent paper and serve hot with either green coriander chutney or mint chutney