Poha and Sprouted Vatana Samosa

Poha and Sprouted Vatana Samosa

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Everybody loves samose, but the moment somebody hears the word, it is potatoes that come to mind. Surprise your family and friends with this off-beat samosa, made with a stuffing of beaten rice and sprouted green peas, flavoured perkily with green chillies, coriander and other ingredients.

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 .

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Poha and Sprouted Vatana Samosa recipe - How to make Poha and Sprouted Vatana Samosa

Preparation Time:    Cooking Time:    Total Time:     18Makes 18 samosas
Show me for samosas


For The Stuffing
3/4 cup soaked thick beaten rice (jada poha)
3/4 cup sprouted and boiled hara vatana (dried green peas)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup chopped onions
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 pattis
oil for deep-frying

For Serving
green chutney

For the stuffing

    For the stuffing
  1. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
  2. When the seeds crackle, add the onions, green chillies and curry leaves and sauté on a medium flame for 1 minute.
  3. 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.
  4. Add the coriander and mix well.
  5. Divide the stuffing into 18 equal portions and keep aside.

How to proceed

    How to proceed
  1. 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.
  2. Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side.
  3. Fill a portion of the stuffing and seal the edges using the plain flour-water mixture so that the filling does not spill out.
  4. Repeat steps 1 to 3 to make 17 more samosas.
  5. 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.
  6. Serve immediately with green chutney.

RECIPE SOURCE : Cooking with SproutsBuy this cookbook
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Poha and Sprouted Vatana Samosa
 on 14 Sep 16 12:33 PM

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.
Poha and Sprouted Vatana Samosa
 on 10 Sep 16 04:07 PM

you have not showed the diagram for samosa pati cone so how to proceed.