Fish samosa recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 6 votes

Ratings: Rate this recipe!
on on on on off 6 - Great!

INGREDIENTS:

  1. Maida flour - 300 grams
  2. Boneless fish - 300 grams
  3. Carom seeds (omam) - 1/2 teaspoon (tsp.)
  4. Cooked mashed potato - 1
  5. Finely chopped onion - 1 small
  6. Ginger garlic paste - 1 teaspoon (tsp.)
  7. Chili powder - 1/2 teaspoon (tsp.)
  8. Black pepper powder - 1/4 teaspoon (tsp.)
  9. Garam masala - 1 teaspoon (tsp.)
  10. Oil - to fry
  11. Salt - to taste.

PREPARATION:

  1. Make dough with Maida flour, salt to taste, carom seeds by adding water.
  2. Cut fish into small pieces.
  3. Heat 2 tablespoon (tbsp.) of oil; add onion and sauté until it turns golden brown.
  4. Now add ginger garlic paste and sauté until the raw smell is gone.
  5. Now add the fish, garam masala powder, salt to taste and cook the for 8 to 10 minutes.  (until the fish is cooked and make sure you don’t add too  much or no water)
  6. Now add the mashed potato, black pepper powder mix well cook for a minute. Remove from heat and keep it aside.
  7. Make lemon size round balls with the dough. Now flatten it to a round think sheet.
  8. Now cut the flat thin sheet into two pieces. Now with each cut sheet, coat the edges with water. Now fold like a cone. Fill with the fish and seal it.
  9. Do this for all the balls. NOTE: refer to steps below
  10. Heat oil for frying to 350 degree Fahrenheit. Deep fry them to golden brown and serve

NOTES:

  1. Method 1::
  2. folding paratha dough
  3. Method 2:
  4. paratha



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