How to make Poha and Onion Patti Samosa -

Poha and onion mixture wrapped in samosa patti and deep fried. Poha and onion mixture wrapped in Samosa Patti and deep fried. Learn how to prepare the poha onion Patti samosa, as this is the simplest and easiest poha recipe that you could try at home.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed rice (poha) (पोहा), Samosa patti (समोसा पट्टी)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Poha and Onion Patti Samosa checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Cheese Chicken Roll with Mint Mayo Chocolate Moong Dal Pancakes - SK Khazana Chinese Bhel Vegetable Oats Upma

Poha and Onion Patti Samosa

Poha and Onion Patti Samosa Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Poha and Onion Patti Samosa Recipe

  • Pressed rice (poha) 1 cup

  • Samosa patti 8

  • Onions sliced 2 medium

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Cumin powder 1 teaspoon

  • Sugar a pinch

  • Green chillies finely chopped

  • Ginger finely chopped 1 teaspoon

  • Refined flour (maida) 2 tablespoons


Step 1

To make the stuffing, mix pressed rice, salt, red chilli powder, chaat masala in a bowl. Add coriander leaves, cumin seeds, cumin powder, sugar and green chillies and little water and mix well. Add ginger and mix well.

Step 2

Heat sufficient oil in a kadai.

Step 3

Mix refined flour and some water in a small bowl to make smooth paste.

Step 4

Halve each samosa patti, place it on the worktop and rub it lightly with the flour paste. Place a small portion of the prepared mixture at one end and fold into a triangular samosa. Apply some flour paste to the edges, press gently and seal.

Step 5

Deep-fry the samosas in hot oil till crisp and brown. Drain on absorbent paper.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.