Paneer Moneybags with a tomato salsa is a delicious finger food recipe that is very close to my heart. This is something I’ve grown up having in my nani’s (maternal grandmother) house since I can remember and she always has it ready for me everytime I go there! This is my favorite dish of hers and I am so excited to share this recipe with you. A crispy shell with a delicious paneer filling and that insane tomato salsa just makes it insane! Trust me you CANNOT miss the salsa while serving this dish. It is definitely child and adult approved! Perfect for tea time or any get togethers.

Happy Cooking!

Servings: About 30 potlis

Prep Time: 45 mins

Cooking Time: 45 mins

Total Time: 1.5 hour

Ingredients: 

Tomato salsa:

• 1 tbsp vegetable oil

• 5-6 cloves garlic finely chopped

• 1 large onions chopped in thin small slices

• 4 Roma tomatoes blanched- Check notes

• 3 scallions chopped in small pieces

• 2 green chilli finely chopped

• 1 tbsp Sriracha

• 2.5 tbsp Tomato sauce

• 1 -2 tsp Salt

• 1/4 tsp Pepper

• 1/4 tsp sugar

• 1/4-1/2 tsp Chilli flakes

• 1/4-1/2 cup water

Paneer filling:

• 280g paneer crumbled

• 1 large golden potato boiled and mashed

• 1 tsp Ginger paste

• 1-2 tsp salt

• 1/2 tsp pepper

• 1/4 tsp ajinomoto- optional

Dough: You can use store bought wonton wrappers if you want.

• 250g flour

• 1 tsp salt

• 1/2 tsp oil

• 1/3 cup water

• Oil for frying

Directions: 

• For the dough- In a bowl or stand mixer add the flour. Add the salt and mix it together.

• Add the oil and rub it in evenly.

• Make a well in the centre and add the water and knead it into a smooth dough. Add 1-2 tbsp of water if needed. If you are using a stand mixer knead on medium for about 5 minutes till smooth. Knead by hand if needed to ensure It is smooth.

• Place the dough in a bowl and cover it. Let it rest in room temperature for 30-60 mins.

• For the tomato salsa- In a pan add 1 tbsp oil. Add the garlic and chilli and cook it together for 3-4 mins till the garlic starts becoming fragrant.

• Add the chopped onions and cook for 4-5 mins till translucent.

• Once it starts browning add scallions and mix in.

• Add blanched tomatoes and cook for 5 mins.

• Add the ketchup and sriracha and mix it together.

• Add the water and seasonings and mix together.

• Cook for 2-3 mins and let it cool. Keep aside

• For the filling- In a bowl add crumbled paneer, ginger, salt, pepper and ajinomoto (optional) and mix together.

• Add the mashed potatoes and mix together to form a mixture.

• Make balls of the filling about 1.5-2 tsp each. Make sure it is compact and keep aside.

• To form the potlis- Divide the dough in about 16g each. Keep some aside as tie backs if you want.

• Using a rolling pin, roll the dough balls into a thin circle. Make sure the edges are thinner.

• Place a paneer ball in the centre and brush water along the edges.

• Fold the dough over to cover the paneer ball to form a potli/money bag. Pinch the folds together and make sure its sealed well. Roll the base to make sure its rounded.

• Optional tiebacks- Roll extra dough out thin and cut in thin strips. You can colour the dough if you want. Tie it around the folds and use water to seal it.

• Deep fry in medium heat oil till golden brown.

• Serve warm with the tomato salsa.

Notes/Recipes:

• Make sure the dough is rested.

• Make sure the moneybags are sealed close so that they do not open while cooking

• You can serve the salsa cool or warm, personally i prefer cool.

• I have tried airfrying it but they burst open so i don’t recommend it. You can make it thicker to prevent that but that can make it very doughy.

• You can store the salsa in the fridge for upto a week.

• You can half fry the moneybags and store it in the freezer for a few months. Refry them again before serving.

• If you like them spicy add some chopped green chillies in the paneer filling.