Fish Samosa Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add fish fillets, turmeric powder, red chili powder, and salt. Cook until the fish is tender and flakes easily.
• STEP 4.Remove the fish from the pan and let it cool. Once cooled, flake the fish into small pieces.
• STEP 5.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until translucent.
• STEP 6.Add chopped potatoes, green peas, and the flaked fish. Mix well and cook for a few minutes.
• STEP 7.Add garam masala, coriander powder, and chopped coriander leaves. Mix well and remove from heat.
• STEP 8.Take samosa wrappers and fill each with a spoonful of the fish filling. Fold the wrapper into a triangle shape and seal the edges with water.
• STEP 9.Heat oil in a deep pan and fry the samosas until golden brown and crispy.
• STEP 10.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to cook the fish until it is tender and flakes easily to ensure a delicious filling.
• You can add chopped green chilies for an extra kick of spice.
• To make the samosas healthier, you can bake them instead of deep-frying.
• If you don't have samosa wrappers, you can use spring roll wrappers as a substitute.

Storage and Serving

• Fish samosas are best served hot and crispy.
• You can store any leftover samosas in an airtight container in the refrigerator for up to 2 days.
• To reheat the samosas, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Serve the samosas as an appetizer or snack with mint chutney, tamarind chutney, or ketchup.