You are here: Home > Course > Starters / Snacks > Snacks for Entertaining > Poha and Sprouted Vatana Samosa Poha and Sprouted Vatana Samosa by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalDhiraj SahaChickenVeg DinnerRqBreakfastManju's CookbookOwie`s FinestRituDhwanitRecipes-1FirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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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 . Poha and Sprouted Vatana Samosa recipe - How to make Poha and Sprouted Vatana Samosa Tags Snacks for EntertainingDeep-fried StartersEvening Tea SnacksDeep FryRaksha - BandhanFather's Day Teachers Day Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 18Makes 18 samosas Show me for samosas Ingredients For The Stuffing3/4 cup soaked thick beaten rice (jada poha)3/4 cup sprouted and boiled hara vatana (dried green peas)1 tbsp oil1/2 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)1/2 cup chopped onions2 tsp chopped green chillies5 to 7 curry leaves (kadi patta)1/2 tsp turmeric powder (haldi)2 tsp lemon juice1 tbsp sugar salt to taste2 tbsp chopped coriander (dhania)To Be Mixed Into A Plain Flour Mixture1/4 cup plain flour (maida)1/4 cup waterOther Ingredients18 samosa pattis oil for deep-fryingFor Serving green chutney Method For the stuffingFor the stuffingHeat 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 proceedHow to proceedPlace 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.