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Maharashtrian poha patti samosa Recipe
How to make Maharashtrian Poha Patti Samosa
Maharashtrian poha patti samosa Recipe: Who said samosas had to be heavy snacks? This Maharashtrian-style poha patti samosa is deliciously light. A staple dish in homes and restaurants in the state, this dish is a fun twist on the usual way of eating poha. Here’s how you can make it at home.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Maharashtrian poha patti samosa
- 1 Cups Poha
- 8 Onions
- 1 tsp Ginger, chopped
- 1 tsp Red chilli powder
- 1 tsp Garam Masala
- 1 tbsp Coriander Leaves
- 4-5 Green Chillies
- 1 tsp Chaat Masala
- 2 Refined flour
- Enough oil for deep frying
- to taste Salt
How to Make Maharashtrian poha patti samosaHideShow Media
Soak and cook one cup of thin rice poha. Do not add any extra ingredients at this stage. You may flavour it with a bit of turmeric.
In a large bowl, mix onions and the poha.
Finely chop ginger, coriander leaves and green chillies separately.
Next, add the red Chilli powder, garam masala powder, chaat masala and salt to the bowl. Start mixing them together.
Added the chopped ingredients to the bowl as well. You may add a pinch of sugar to balance out the spice.
Mix all the items by hand or with a big spoon.
Cut each samosa Patti in half and start folding it to make a hollow cone shape.
To seal the edges, use a flour-water mixture as glue. To make it, combine the refined flour with 1-2 cups of water till it turns into a binding paste.
Fill the Patti with the poha filling. Remember to seal the final edge firmly with the paste, but don't press too hard
Repeat the process for each Patti and keep them ready.
Begin deep frying the samosas carefully till they turn golden brown.
Serve with mint chutney or dry garlic chutney.