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Poha and Sprouted Vatana Samosa
Tarla Dalal
15 October, 2016
Table of Content
A squeeze of lemon gives the stuffing a tangy tinge, making it all the more enjoyable. We have used samosa pattis to make the Poha and Sprouted Vatana Samosa, to make things a bit easier.
However, samosa pattis get cooked very fast, so fry the samosas on a medium flame to avoid them from getting burnt before the stuffing gets cooked properly.
Try other samosa recipes like Hariyali Samosa and Chinese Samosa .
Tags
Preparation Time
20 Mins
Cooking Time
30 Mins
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
- 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.
- 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
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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