Tuna  Samosa / Tuna Stuffed Savoury Pastiries
By: othiyavunu
Published: Friday, February 19, 2010 - 9:42am

Ingredients




For Samosa Dough:
cup Unbleached All Purpose flour :2
teaspoon Salt :¾
tablespoon Oil or Ghee :1 ½
cup Water :½-¾
For Tuna Filling :
Tuna :1 can (drained)
Onion :1 no (finely chopped)
Green chillies :2nos (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)
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.