Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
When the seeds crackle, add the onions, green chillies and curry leaves and sauté on a medium flame for 1 mn
Add the poha, hara vatana sprouts, turmeric powder, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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.
