- 1 Tin Tuna
- 2 Potatoes
- Salt to taste
- oil to fry
- Garlic paste 1 tbsp
- Ginger paste 1/4 tsp
- Methi 5 to 6 pcs
- Jeera 1/4 tsp
- Sarso 1/4 tsp
- Curry leaves 5 to 6 pieces
- Masala 1 tbsp
- Tumeric 1/2 tsp
- 2 Tomatoes
- 1 onion
- Fresh Chillies chopped in pieces
- 1/4 cup Mixed vegetables (optional)
- 2 cups Flour
- Oil to fry
- 2 tbsp Butter or oil
- Jeera 1/4 tsp
- 1 tsp baking powder
Method for the filling
- Take off the onion skin and cut it lenghtwise in thin long pieces.
- Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm cubes.
- Rinse the tomatoes and cut it into very small cubes.
- Cut the Tinned tuna.
- Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
- After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
- Add masala, tumeric, potatoes, chillies and salt and mix well. Add 1 cup of water and let it boil for 5 minutes.
- Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
- Keep this aside to cool while preparing the dough.
For the dough:
- Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
- Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
- Pour water and make a dough.
- Sprinkle some oil and knead the dough for 2 to 3 minutes.
- Make 1 inch diameter balls with the dough.
- Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
- Repeat step 6 for all the dough and make samosa’s.
- Heat oil and deep fry the samosa till golden brown and crispy.
- Serve with drinks and chutney.
I have used the brunswick brand of tinned tuna fish.