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Poha and Sprouted Vatana Samosa | Deep fried evening snack | Punjabi style samosa |
Tarla Dalal
15 October, 2016
Table of Content
About Poha And Sprouted Vatana Samosa
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Ingredients
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Methods
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For the stuffing
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How to proceed
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Nutrient values
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Poha and Sprouted Vatana Samosa | Deep fried evening snack | Punjabi style samosa |
Poha and Sprouted Vatana Samosa is a unique and flavorful twist on the traditional Punjabi-style samosa. Instead of the usual potato filling, this version combines thick poha (beaten rice) and sprouted green peas (hara vatana) to create a light, tangy, and protein-packed snack. Crisp on the outside and deliciously soft inside, this deep-fried evening snack is a true crowd-pleaser for tea-time or festive gatherings.
The stuffing of this samosa is what makes it stand out. A fragrant tempering of cumin seeds (jeera) and asafoetida (hing) sets the tone, followed by sautéing onions, green chillies, and curry leaves for a burst of South Indian-style aroma. The addition of poha, sprouted hara vatana, and turmeric powder brings both texture and nutrition to the mix. A hint of lemon juice and a touch of sugar balance the flavors perfectly, while fresh coriander adds a refreshing finish.
Each bite of this samosa offers a wonderful play of taste and texture — the soft, mildly tangy filling contrasts beautifully with the crisp, golden outer layer. Using samosa pattis instead of traditional dough makes the preparation easier and quicker, without compromising on the crunch. The pattis are folded into neat triangles, filled with the poha-vatana mixture, and sealed with a plain flour paste to hold everything together during frying.
The samosas are then deep-fried on a medium flame until golden brown and crisp. Frying at the right temperature is key — too high and the outer layer will brown before the filling heats through; too low and they’ll absorb excess oil. The result, when done right, is a batch of perfectly crisp, evenly cooked samosas that smell as irresistible as they look.
This recipe is a delightful surprise for those who associate samosas only with potatoes. The Poha and Sprouted Vatana filling brings a lightness that makes it ideal even for those looking for a slightly healthier indulgence. The sprouted peasadd a dose of protein and earthy flavor, while the poha gives a soft, melt-in-the-mouth texture. It’s an inventive snack that combines traditional comfort with a nutritious twist.
Serve these Poha and Sprouted Vatana Samosas hot and fresh with a side of green chutney or tangy tamarind sauce. Whether enjoyed as a tea-time treat, a party starter, or a festive indulgence, they never fail to impress. Crispy, tangy, and full of vibrant flavors — this samosa is proof that innovation can make even the most classic Indian snack feel brand new!
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
50 Mins
Makes
18 samosas
Ingredients
For The Stuffing
3/4 cup soaked thick beaten rice (jada poha)
3/4 cup sprouted and boiled hara vatana (dried green peas) (dried green peas)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup chopped onion
2 tsp chopped green chillies
5 to 7 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
2 tsp lemon juice
1 tbsp sugar
salt to taste
2 tbsp chopped coriander (dhania)
To Be Mixed Into A Plain Flour Mixture
1/4 cup plain flour (maida)
1/4 cup water
Other Ingredients
18 samosa patti
oil for deep-frying
For Serving
Method
For the stuffing
- Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
- When the seeds crackle, add the onions, green chillies and curry leaves and sauté on a medium flame for 1 minute.
- Add the poha, hara vatana sprouts, turmeric powder, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Divide the stuffing into 18 equal portions and keep aside.
How to proceed
- Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle.
- Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side.
- Fill a portion of the stuffing and seal the edges using the plain flour-water mixture so that the filling does not spill out.
- Repeat steps 1 to 3 to make 17 more samosas.
- Heat the oil in a deep non-stick pan, and deep-fry a few samosas, at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney.
Poha and Sprouted Vatana Samosa recipe with step by step photos
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To make the stuffing for Poha and Sprouted Vatana Samosa, Heat the 1 tbsp oil in a broad non-stick pan, add the 1/2 tsp cumin seeds (jeera) and 1/4 tsp asafoetida (hing).
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When the seeds crackle, add the 1/2 cup chopped onion, 2 tsp chopped green chillies and 5 to 7 curry leaves (kadi patta) and sauté on a medium flame for 1 minute.
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Add the 3/4 cup soaked thick beaten rice (jada poha), 3/4 cup sprouted and boiled hara vatana (dried green peas) (dried green peas), 1/2 tsp turmeric powder (haldi), 2 tsp lemon juice, 1 tbsp sugar and salt to taste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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Add the 2 tbsp chopped coriander (dhania) and mix well.
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Divide the stuffing into 18 equal portions and keep aside.
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To make the Poha and Sprouted Vatana Samosa, take 1/4 cup plain flour (maida) in a small bowl.
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Add the 1/4 cup water.
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Mix well using a whisk. Keep aside.
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This is how samosa patti looks like.
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Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle.
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Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side.
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Fill a portion of the stuffing.
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Apply the flour-water paste on the edges.
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Seal the edges completely to make the perfect triangular.
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Repeat steps 1 to 3 to make 17 more samosas.
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Heat the oil in a deep non-stick pan.
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Deep-fry a few samosas, at a time on a medium flame, till they turn golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Serve Poha and Sprouted Vatana Samosa immediately with green chutney.
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Poha and Sprouted Vatana Samosa.
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nisha
Jan. 2, 2016, 1:14 p.m.
A good way to include sprouts to kids diet... The filling is very tasty and the recipe is quick to make also, if the sprouts are ready. The poha added as a binding agent will provide some iron too to kids.
ninette
Oct. 21, 2010, 4:06 p.m.
you have not showed the diagram for samosa pati cone so how to proceed.
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