- Prep Time:10m
- Cook Time:18m
- Total Time:28m
- Serves: 2
- Yield: 6 mini samosas
Ingredients
- 1 c sliced onions
- 1/4 c poha (flattened rice flakes), raw
- 1/2 tsp. red chilli powder
- 1 pinch of turmeric powder
- 1 pinch of cumin powder
- 1/4 tsp. coriander powder
- 3 -4 curry leaves
- 2 tbsp. fresh coriander leaves
- Salt, to taste
- 2 sheets of thawed spring roll pastry
- 1 tsp. oil + a little more to spray/brush on the samosas
Instructions
- In a small pan, heat 1 tsp of oil and sauté the onions with a pinch of salt until translucent.
- Add all the spices, curry leaves and adjust salt. Once the spices are fragrant and don't smell raw anymore, turn off heat.
- Add the raw poha and coriander leaves, stir and let cool completely.
- Preheat oven to 425°F/220°C. Line a small baking tray with foil/baking paper.
- Cut the two spring roll sheets into thirds to get a total of 6 pieces.
- Divide the filling between the 6 pieces equally and fold into triangles. Seal the edge with water or cornflour + water.
- Brush with oil / oil spray.
- Bake at 425°F/220°C for 10 minutes, flip over then continue baking for another 8 minutes.
- Cool slightly on a wire rack and serve with sweet chilli sauce / ketchup or just as is.
