Tuna Samosa / Tuna Stuffed Savoury Pastiries

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL: http://kothiyavunu.blogspot.com

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

For Samosa Dough:
cup Unbleached All Purpose flour :2
teaspoon Salt
tablespoon Oil or Ghee :1 ½
cup Water :½-¾
Tuna :1 can (drained)
Onion :1 no (finely chopped)
Green chillies :2nos (chopped)
Ginger :1tsp (chopped)
Turmeric powder :1/4tsp
tablespoon Coriander Leaves :1 (chopped)
Curry leaves :few (chopped)
Oil :1tbsp
Salt to taste

Preparation

1
Heat oil in a pan, add fennel seeds,chopped onion and cook until slightly translucent.
2
Add chopped green chillies,ginger,curry leaves and all the spice powders and mix well.
3
Add the tuna and salt; saute for a while and cook for 2 minutes.
4
Sprinkle the chopped coriander leaves and mix well; remove from the fire and keep it aside.
5
Sift flour and salt together.
6
Make a well in the center of the mixture and quickly pour in oil and water.
7
Stir briskly until combined, gradually adding more water if necessary.Dough should be hard but pliable.
8
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic.
9
Cover with damp towel and keep it aside for 15-20 minutes.
10
Divide into equal sized ball and roll each ball into a circle about 1/10 of an inch thick and 8-9 inches across.
11
Cut the cricle into four quarter. Take one quarter and fold it along the curved edges till two ends meet.
12
Seal by brushing a bit of water along the edges and make a cone.
13
Fill 2tsp of tuna filling in the samosa cone and seal the other end of the cone with bit of water.
14
Heat 2 inches oil in a skillet or pan when its hot reduce to medium heat.
15
Slide the 4to5 samosas at a time and fry until golden brown on each side.
16
Remove and drain on a paper towel.
17
Serve hot with green chutney or sauce of ur choice.

Tools

 



Yield:

15 nos

Added:

February 19, 2010

Creator:

othiyavunu

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