These type of samosas originated from Iranian

cuisine.

The poha stuffing needs no cooking,minutes to

make if you have the samosa sheets ready

beforehand .

So let me get into the recipe now

For the dough

INGREDIENTS

1 cup wheat flour

1 cup all purpose flour

1 tsp salt

1 tsp hot oil

Oil for frying the samosas

METHOD

Mix all the ingredients to make a firm

dough,and set aside for 10-15 minutes,or till

you make the filling.

After the resting time,divide the dough into 4-5

portions.

Roll out thinly .Heat the pan and place the

rolled dough till it gets the heat only,not

cooked( only on one side )

Sprinkle a little flour in between when placing

the heated sheet.

Cut strips according to the size you desire.Make

cones . Seal the edges with a little flour mixed

in water. You can prick a clove on the end to

get a nice aroma.

Now to the filling

INGREDIENTS

1 cup poha

1 cup finely chopped onions ( I used half spring onions)

1 tsp cummin powder

1 tsp amchur powder or lime juice

1 tsp chilli powder

2-3 chopped green chillies

Coriander leaves

Salt to taste

METHOD

Mix all the ingredients together well .Sprinkle 1

tsp water , mix and use as stuffing.

The method of frying for the extra crunch-

First fry the stuffed samosas till light brown

( or half fried ) remove .After you have fried all

like this,start frying again to a golden brown

colour.