Samosa

Boiled potatoes, tuna, spices, herbs and curry powder are mixed and used to fill small triangular shaped pastries which are deep fried until light brown.

For 30 samosas

Ingredients

1. 3 cups all-purpose flour
2. 2 tablespoon of oil
3. Water to combine the dough
4. 2-3 medium potatoes
5. 1 can of tuna in oil
6. 1 finely chopped medium onion
7. 6-8 curry leaves
8. 2 strands of thyme leaves
9. ¼ teaspoon curry powder
10. 1 teaspoon of garlic paste
11. 1 teaspoon of ginger paste
12. ¼ cup finely chopped green onion
13. ¼ cup finely chopped coriander leaves
14. Salt to taste
15. Oil for frying

Instructions

The Filing

1. Boil the potatoes and allow to cool
2. Peel and chop roughly
3. Heat 2 tablespoon of oil in a pan
4. Add the onion, thyme leaves, curry leaves and stir fry for 3-5 minutes
5. Add the potatoes, ginger and garlic pastes, curry powder and salt to taste
6. Mix well and cook for 5-8 minutes with constant stirring
7. Remove from heat and allow to cool completely
8. Open the canned tuna and drain off the oil
9. Add the tuna, green onion and coriander leaves into the potato mixture and mix well

The Pastry

1. Combine the flour, 2 tablespoon of oil and just a little water in a bowl
2. Knead into a soft dough, by adding water and/or flour as required
3. Make small balls (the size of a tennis ball)
4. Take one of the tennis sized ball and flatten into a this rectangular sheet with a rolling pin
5. Heat the sheet in a hot pan over medium heat
6. Cook for 30-45 seconds and turn the side and allow to cook for another 30-45 seconds
7. Repeat process with the remaining balls
8. Cut the pastry sheets in rectangular strips of 20cm x 5cm with a sharp knife
9. In a separate bowl, mix ¼ cup of all purpose flour with a little water to form a sticky glue which will be use to seal the samosa

Putting it Together

1. Put a tablespoon of the filling on the bottom left end of the pastry strip
2. Take pastry from the bottom left corner and fold over to form a right-angled triangle, covering the filling as shown here
3. Lift first triangle up and over to form the second triangle and continue folding over until the end of the pastry strip is reached
4. Seal the edges with the flour glue
5. Repeat until all the pastries are done
6. Fry the samosas in hot oil until light brown and crispy
7. Drain the excess oil on sheets of absorbent paper

Note: These samousa can be kept frozen and thawed when needed