Fusion Samosa Recipe 2: Delicious Shrimp Samosa for starters

Pleasantly spicy, yet relatively light, these shrimp-stuffed samosas are a special treat.

Shrimp Samosa

Makes: 24

Ingredients

For The Dough

• 2 cup plain flour (maida)
• a pinch of salt
• 2 tsp carom seeds (ajwain)
• 4 tbsp ghee

For the Filling

• 1 small potato, boiled in its skin, cooled, peeled and shredded (see Notes)
• 1 tbsp unsalted butter 15 mL
• 1 tbsp oil 15 mL
• 1 onion, finely chopped
• 1 clove garlic, minced
• 2 tsp minced gingerroot 10 mL
• 2 tsp curry powder 10 mL
• 1 long red or green chile pepper, seeded and minced
• 10 oz shrimp, peeled, deveined and chopped 300 g
• 2 tbsp finely chopped fresh cilantro 30 mL
• 1 tbsp freshly squeezed lemon juice 15 mL
• Salt and freshly ground black pepper

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Method

For the dough

• Combine the maida, salt, ajwain seeds and ghee mix well in a bowl.
• Add a little water and knead to make a tight dough.
• Cover and rest it for 10 minutes.
• Knead again and divide into 6 equal portions. Keep aside.

For the stuffing

• In a skillet, heat butter and oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes.
• Add garlic, ginger, curry powder and chile and cook, stirring, for 1 minute.
• Add shrimp and potato and cook, stirring, just until shrimp turn pink and mixture is well integrated. (Do not overcook; shrimp will become rubbery.)
• Remove from heat. Stir in cilantro and lemon juice. Season to taste with salt and pepper.
• Let cool.

How to proceed

• Roll out each portion dough into a thin oval chapati. Cut into the half.
• Take one half and apply little water on the straight edge.
• Fold the edge to make a cone such that watered edges are overlapped and sealed.
• Put the stuffing into it and seal it to make a samosa.
• Repeat the step 3 and 4 to make remaining samosas.
• Heat oil and deep fry the samosas on medium flame till it turns golden brown from all the sides.
• Serve hot with tomato sauce.