Poha and Sprouted Green Peas Samosa ( Protein Rich Recipe )


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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.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup chopped onions
1 tsp green chilli paste
5 to 7 curry leaves (kadi patta)
3/4 cup soaked jada beaten rice (poha)
3/4 cup cooked dry green pea sprouts
1/4 tsp turmeric powder (haldi)
2 tsp lemon juice
2 tbsp sugar
salt to taste
2 tbsp chopped coriander (dhania)

Other Ingredients
2 tbsp plain flour (maida) dissolved in 3 tbsp water
oil for deep-frying
12 samosa pattis

Method
For the stuffing

  1. Heat the oil in a kadhai and add the cumin seeds and asafoetida.
  2. When the seeds crackle, add the onions, green chillies and curry leaves, mix well and sauté till the onions turn translucent.
  3. 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).
  4. Add the coriander and mix well.
  5. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

  1. Fold a samosa patti into a cone and stuff with a portion of the stuffing.
  2. Apply the plain flour paste on the edges and press lightly to seal it.
  3. Repeat with the remaining samosa pattis and the stuffing to shape 11 more samosas.
  4. 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
Protein
4.9 gm
RECIPE SOURCE : Protein Rich RecipesBuy this cookbook
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