serves
4
prep
15 minutes
cook
25 minutes
serves
4
people
preparation
15
minutes
cooking
25
minutes
Ingredients
Stuffing
1 tbsp oil
½ tsp cumin seeds
½ tsp asafoetida
½ cup chopped onions
1 tsp green chilli paste
5-7 curry leaves
¾ cup soaked beaten rice (poha)
¾ cup cooked dry green gram sprouts
¼ tsp turmeric powder
2 tsp lemon juice
2 tbsp sugar
Salt, to taste
2 tbsp chopped coriander
Samosas
12 puff pastry strips (samosa patties)
2 tbsp plain wheat flour
3 tbsp water
Oil, for baking
Instructions
Heat the oil in a pan and add the cumin seeds and asafoetida.
When the seeds start to crackle, add the onions, green chilli paste and curry leaves. Mix well and sauté until the onions turn translucent.
Add the poha, green gram sprouts, turmeric powder, lemon juice, sugar and salt. Mix well and cook for 5-7 minutes, stirring occasionally (sprinkle a little water if the mixture looks dry).
Add the coriander and mix well.
Divide the stuffing into 12 equal portions and keep aside.
To make the samosas, fold a puff pastry strip into a cone and stuff with one portion of the stuffing.
Mix the flour and water to make a paste. Apply the paste on the edges and press lightly to seal. Repeat to make 11 more samosas.
Grease the samosas with oil and bake in the oven for 15 minutes at 200°C.
Serve hot with tea, coffee or tomato sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
