Patti Samosa/Irani Samosa/Poha Patti Samosa

Patti Samosa/Irani Samosa/Poha Patti Samosa

By NamakShamak
  • Serves: 10 - 12
  • Prep Time: 20 Minute
  • Cooking: 15 Minute
  • Calories:




Samosa’ s have been our favourite evening snack. To some extend , its synonymous to Punjabi food. However , for us , aloo mutter filled samosa, has become the very definition of this snack. Interestingly , this snack , has its origin in Persian cuisine , where its called Sambosag. Its called with various names ,like sambosa in Afganisthan ,sanbusa in Iran and so on.They were brought to India by the Muslim traders and soldiers,where they were filled with minced meat.( Source:Wikipedia) But the basic recipe remains the same..a Pastry filled with different fillings and deep fried!  A Patti samosa sometimes called Irani Samosa is a variation of the basic recipe.They are smaller than the regular punjabi samosa’s , and made with a dough rolled into a ribbon like roti. I have made them with readymade patti’s ,however, you can make a stiff dough with maida and ajwain and ghee and roll out in ribbons. Irani samosa’s are a hyderabadi delicacy , and they are sold in Irani Cafes , as well as on small carts. They are small cocktail size samosa’s and you really need to indulge in 2-5 to satiate your appetite and taste! Normally raw onions are added to the spiced poha, so that on frying the raw onions leave moisture which is absorbed by the dry poha , thus making it moist. But I have lightly sauteed the onions in little oil before adding to the poha filling. And added roasted scraped dry coconut for added taste. So go ahead and indulge!

Ingredients

Directions

  1. Mix poha,red chilly powder,turmeric powder,corainder powder,salt,sugar ,lemon juice and coriander leaves in a bowl and keep aside. Heat oil in a pan and add cumin seeds and curry leaves.Once they splitter , add chopped onions and saute till they turn
  2. Fold the patti in a cone and stuff the filling as shown. Seal the edges with a paste of cornflour and water. Deep fry in medium hot oil till golden brown. Serve hot with ketchup.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak