How To Make Maharashtrian Poha Samosa At Home: Easy Recipe For Beginners

Samosa is definitely one of the most versatile foods. Not only can you fill it with all sorts of stuffing, but you can also make chats and curries that include them. You might have tasted samosas with conventional fillings like potato, palak, chole and paneer or unusual ones like chocolate and pasta. Non-vegetarians also enjoy classic keema samosa and similar variations. The samosa is truly a dish full of possibilities! But today, we are going to introduce you to a more traditional version of this snack: the Maharashtrian style poha samosa, which is sometimes called onion patti samosa.

_{Enjoy the flavours of poha in a samosa through this regional delicacy. Photo Credit: iStock}

(Also Read: Recipe for Almond and Cranberry Poha)
The Maharashtrian-style poha samosa is often served at authentic eateries in the state. In Maharashtrian homes, this flavourful dish also remains a staple choice. You may be wondering how hard it is to make it - could it be as simple as making poha and filling it into samosa bases? Yes! This dish is temptingly easy to make. All you have to do is soak a cup of plain poha first. Later, you combine this poha with sliced onions. Next, add spices like chilli powder, cumin powder, turmeric and garam masala. You also need to add finely chopped coriander leaves and ginger. Mix all of them together in a big bowl until all the elements have been uniformly spread. Keep in mind that the mixture needs to be as dry as possible. If it is too damp, the samosa might become soggy and heavy, which is not very appetising.
(Also Read: Veg Samosa, Paneer Samosa And More: 7 Veg Samosa Snack Recipes For Your Evening Tea Time)

_{Patti samosas have a covering that is thinner than other kinds of samosa. Photo Credit: iStock}

When making Maharashtrian poha samosas, one usually opts for thin patties for the outer covering. This crisp outer layer perfectly complements the texture of the poha. It also has a certain lightness unique to patti samosas - this is good news because it means you can eat more without feeling full! You can use store-bought patties or make your own at home. For beginners, making patties at home can be rather time-consuming and difficult. Hence, you may want to choose readymade samosa patties when you're trying this samosa for the first time.
(Also Read: Burmese Samosa Curry Is A Famous Burmese Street Food That Might Be A Hit With Desi Foodies)
Folding patties to make triangular samosas looks complex, but all you need to remember is to be gentle. Remember to use a flour-water mixture to seal the edges once you add the poha filling. Finally, simply deep fry the samosa till they are golden brown. We recommend serving them with some fresh pudina chutney or with garlic chutney. This poha samosa is a tasty evening snack. It's also a fun twist on the usual way of eating poha.
Click here for the full recipe for Maharashtrian poha patti samosa
Are you tempted to make this Maharashtrian-style samosa? Let us know in the comments whether you are successful.