Poha and Sprouted Vatana Samosa
by Tarla Dalal
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 .
Poha and Sprouted Vatana Samosa recipe - How to make Poha and Sprouted Vatana Samosa
Preparation Time: Cooking Time: Total Time:
Makes 18 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
- 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
- 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.
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.
you have not showed the diagram for samosa pati cone so how to proceed.