Tuna Samosa / Tuna Stuffed Savoury Pastiries
For Samosa Dough:
cup Unbleached All Purpose flour :2
teaspoon Salt :¾
cup Water :½-¾
For Tuna Filling :
Tuna :1 can (drained)
Onion :1 no (finely chopped)
Ginger :1tsp (chopped)
Turmeric powder :1/4tsp
Red Chilli powder :1/2tsp
Garam masala :1/2tsp
Fennel seeds :1/2tsp
tablespoon Coriander Leaves :1 (chopped)
Curry leaves :few (chopped)
Salt to taste
Heat oil in a pan, add fennel seeds,chopped onion and cook until slightly translucent.
Add chopped green chillies,ginger,curry leaves and all the spice powders and mix well.
Add the tuna and salt; saute for a while and cook for 2 minutes.
Sprinkle the chopped coriander leaves and mix well; remove from the fire and keep it aside.
Sift flour and salt together.
Make a well in the center of the mixture and quickly pour in oil and water.
Stir briskly until combined, gradually adding more water if necessary.Dough should be hard but pliable.
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic.
Cover with damp towel and keep it aside for 15-20 minutes.
Divide into equal sized ball and roll each ball into a circle about 1/10 of an inch thick and 8-9 inches across.
Seal by brushing a bit of water along the edges and make a cone.
Fill 2tsp of tuna filling in the samosa cone and seal the other end of the cone with bit of water.
Remove and drain on a paper towel.
Serve hot with green chutney or sauce of ur choice.