POHA SAMOSA PACKETS

This has a very mild and lightly flavoured filling that is used in preparing the samosa packets. You can also create a spicier version using garam masala and spices and shape them like samosas instead of packets. How to shape the samosa pattis into samosas, you can check the links given below. You can also check out the various other filling that can be added. Create smaller samosas and you get cocktail samosa.

https://paripoornapaksiddhi.blogspot.in/2014/12/veg-kheema-patti-samosa.html

https://paripoornapaksiddhi.blogspot.in/2016/06/dragon-samosa.html

https://paripoornapaksiddhi.blogspot.in/2015/10/punjabi-samosa.html

POHA SAMOSA PACKETS

INGREDIENTS

Patal pohe / thin poha / thin pressed rice	1 – 1 ½ cup
Samosa patti / phylo sheets	12 nos
Onion roughly chopped	1 no
Green chillies chopped	2 no
Jeera / cumin dry roasted	½ tsp
Salt	T.T.
Sugar	½ tsp
Coriander leaves chopped	2 – 3 tbsp
Lime juice	1 tbsp
Oil	For shallow frying
Cornflour	1 tbsp

METHOD:

1.       In a bowl add the onions.

2.       To them add green chillies, cumin, salt, sugar, lime juice and coriander leaves.

3.       Mix all together and allow to sit for 5 – 10 min. the onions will start to give out moisture.

4.       Sieve the poha and make sure any impurities in it are picked out. Do not wash the pohe.

5.       Add the pohe little at a time into the onion mix.

6.       Add in only as much that will fit into the onions.

7.       All the excess moisture will be absorbed by them and they will start getting a little soft.

8.       Check for seasonings and add in more salt or lime juice as per taste. This is the filling.

9.       Add little water to the cornflour and make a semi thick and spreadable slurry.

10.   You will need 2 samosa pattis to make one packet so you make 6 packets.

11.   Take 2 samosa pattis and keep them over each other to resemble a plus sign.

12.   Spread a thin layer of the slurry on the sheets so that both the layers stick to each other.

13.   In the centre where they overlap each other keep a heapful of the stuffing in the centre, around 2 tbsp.

14.   Fold the layers over the filling in a clockwise or anti clockwise direction so that alternate layers from both the pattis overlap each other creating a square packet.

15.   Secure with more slurry if needed but make sure it does not get soggy.

16.   Heat a pan, drizzle in some oil, shallow fry the packets on both the sides till they get golden brown and crisp.

17.   Remove on to absorbent paper and serve them hot with ketchup or green chutney.

18.   You can also use samosa pattis and put in the filling to create the shape of samosas. 

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