Poha and Sprouted Vatana Samosa

by Tarla Dalal

Added to 27 cookbooks
This recipe has been viewed 5547 times

Here is a samosa with a difference and the difference is not just in the use of poha! The nutrition quotient of this version is a tad greater than the usual recipe as green peas is replaced with sprouted dried green peas.

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Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Makes 12 samosas. samosas
Show me for samosas

Ingredients

For the stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup chopped onions
2 tsp chopped green chillies
5 to 7 curry leaves (kadi patta)
3/4 cup soaked jada beaten rice (thick rice flakes)
3/4 cup boiled and sprouted hara vatana (dried green peas)
1/2 tsp turmeric powder (haldi)
2 tsp lemon juice
2 tbsp sugar
salt to taste
2 tbsp chopped coriander (dhania)

Other ingredients
6 samosa pattis
oil for deep-frying

Method

For the stuffing

Heat the oil in a kadhai, 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, hara vatana sprouts, turmeric powder, lemon juice, sugar and salt, mix well and cook for another 5 to 7 minutes (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.

How to proceed

Cut each samosa patti into two as shown in the diagram.
Fold each half into a cone (as shown in the diagram below) and stuff with the filling.
Seal the edges using a paste made of plain flour and water.
Repeat with the remaining pattis and filling to make 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.
Drain on absorbent paper and serve hot.

RECIPE SOURCE : Cooking with Sprouts