Poha and Sprouted Green Peas Samosa ( Protein Rich Recipe )
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 22372 times
Poha and sprouted green peas,here is a samosa with a difference – and the difference is not just in the use of poha but the use of sprouted green peas! the protein quotient of this version is a tad greater than the usual recipe as the dry green peas are sprouted. Sprouting increases the digestibility and absorption of proteins by 30 per cent. Since it is a deep-fried finger food, kids will relish both its taste and nutrition.
- Heat the oil in a kadhai and add the cumin seeds and asafoetida.
- When the seeds crackle, add the onions, green chillies and curry leaves, mix well and sauté till the onions turn translucent.
- Add the poha, green peas sprouts, turmeric powder, lemon juice, sugar and salt, mix well and cook for 5 to 7 minutes, stirring twice in between (sprinkle a little water if the mixture looks dry).
- Add the coriander and mix well.
- Divide the stuffing into 12 equal portions and keep aside.
- Fold a samosa patti into a cone and stuff with a portion of the stuffing.
- Apply the plain flour paste on the edges and press lightly to seal it.
- Repeat with the remaining samosa pattis and the stuffing to shape 11 more samosas.
- Heat the oil in a kadhai and deep-fry the samosas on a slow flame till they turn golden brown in colour from all sides. Serve hot.
Nutrient values Per serving
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