Patti Samosa/Irani Samosa/Poha Patti Samosa

Patti Samosa/Irani Samosa/Poha Patti Samosa

By Harshada
  • 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!



  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 , saute chopped onions till translucent.
  2. Add scraped dry coconut to it and fry till it turns light brown.Immediately add this mix to the poha mixture. Sprinkle some water and mix. The mixture should be moist but not wet.
  3. 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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