Poha And Sprouted Vatana Samosa Recipe

Ingredients

• 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 haldi powder (turmeric powder)
• 2 tsp lemon juice
• 1 tbsp sugar
• salt (namak) to taste
• 2 tbsp chopped coriander (dhania)
• 1/4 cup maida (plain flour)
• 1/4 cup water
• 18 samosa patti
• oil for deep-frying
• green chutney.

Steps

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.
6. 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.
7. Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side.
8. Fill a portion of the stuffing and seal the edges using the plain flour-water mixture so that the filling does not spill out.
9. Repeat steps 1 to 3 to make 17 more samosas.
10. 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.
11. Serve immediately with green chutney.