Fish samosas are made from a stuffing of boiled fish and potatoes along with ginger, garlic, onion, tomatoes and a variety of other spices. The stuffing is covered in a wrapper made of refined wheat flour and deep fried. The steps to make fish samosas at home are detailed in my recipe.
KEY TAKEAWAYS
- Fish samosa is a popular non-veg snack item.
- Serve those samosas with tomato ketchup, green chutney or mustard sauce.
- Fish samosas offer a fairly sweet and highly spiced flavor profile.
- The similar dishes are egg samosas, chicken samosas, and mutton samosas.
The Ingredients:
- 200 gram long whiskered catfish (Aar Mach) (4 pieces)
- 1 tsp turmeric powder
- 1 tsp salt
- 1 cup water (to boil the fish)
To make the fish stuffing:
- 1 tsp green chilies (finely chopped)
- 2 tbsp tomato (finely chopped)
- 2 tbsp onion (finely chopped)
- 2 tbsp coriander leaves (finely chopped)
- 1 tsp ginger (finely chopped)
- 1 tsp garlic (finely chopped)
- 2 tbsp white refined oil
- Salt – To taste
- 1 tsp meat masala powder
To make the potato stuffing:
- 1 piece potato (large, boiled, peeled, cut into small pieces)
- 1 tbsp onion (finely chopped)
- 1 tbsp tomato (finely chopped)
- 1 tsp green chilies (finely chopped)
- 1 tbsp coriander leaves (finely chopped)
- ¼ tsp red chili powder
- ¼ tsp turmeric powder
- Salt – To taste
- 1 tbsp white refined oil
To make the samosa wrapper:
- 200 gram refined wheat flour (maida)
- Salt – A pinch
- 1 tbsp white refined oil
- Water – As required
To deep fry the fish samosas:
- White refined oil – An adequate amount
I tasted this unique snack item at a silent retreat in the hills of Himachal Pradesh. The food was prepared communally, without speech. Every motion was mindful. The dish itself was light but deep as if it wanted you to notice each bite. With each bite I tried to figure out the ingredients added to it, afraid to ask the grim looking old man making and serving them to tourists.
At home, I tried it once while rushing but it didn’t work. Then I realized that I have to be precise and meticulous with my ingredients and motions. I now make it with music off, phone away. It is my meditation in motion.
How to Make Fish Samosa? (Step by Step Guide with Images)
Step 1: Take 4 pieces or 200 gm of long whiskered catfish (Aar Mach) and coat them with 1 tsp of turmeric powder and 1 tsp of salt. Take a pan and heat 1 cup of water. Put the fish pieces in it to boil. Remove the boiled pieces on a plate and keep it aside to let it cool.
Step 2: Debone the fish pieces. Mash them roughly.
Step 3: Now, to make the dough for the samosa wrappers, take 200 gm refined wheat flour (maida), a pinch of salt, 1 tbsp of white refined oil in a bowl. Mix them and add water gradually as needed to make a dough. Keep it aside to set.
Step 4: Now take a large piece of potato, boil, peel, and cut it into small pieces.
Step 5: Now, to make the potato stuffing, take a kadai or a wok and put 1 tbsp of white refined oil when it is hot. Then add 1 tbsp of finely chopped onion, 1 tsp of finely chopped fresh green chilies, 1 tbsp of finely chopped tomatoes one by one in the hot oil and fry them nicely. Then add the potato pieces to it, mash them while cooking for about two minutes. Then put 1 tbsp of finely chopped fresh coriander leaves and mix them nicely. Finally, add ¼ tsp of red chili powder, ¼ tsp of turmeric powder, and salt to taste. Remove the potato mixture on a plate when done and keep aside.
Step 6: To make the fish stuffing, in the same kadai put 2 tbsp of white refined oil, 1 tsp or finely chopped ginger, 1 tsp of finely chopped garlic, 2 tbsp of finely chopped onions, 1 tsp of finely chopped fresh green chilies, and 2 tbsp of finely chopped tomatoes. Fry hem nicely.
Step 7: Now, add the deboned and mashed fish. Mix everything nicely.
Step 8: Then add 2 tbsp of finely chopped fresh coriander leaves and mix them nicely. Finally, add 1 tsp of meat masala powder and salt to taste.
Step 9: Now, add the potato mixture to it. After a final mix, remove it on a plate and keep it aside to cool.
Step 10: Now, make small balls of the dough and use the rolling pin to elongate it and cut it from the middle as shown. Rub some water on the broader side. Fold it to make a cone.
Step 11: Stuff the mixture inside the cone. Use water again on the open end. Seal it properly.
Step 12: Repeat the process to make all the samosas and keep them aside.
Step 13: Heat an adequate amount of cooking oil in a kadai and put the samosas carefully into the hot oil one by one.
Step 14: Flip occasionally to fry the samosas nicely. Remove them when they turn deep brown in color.
Step 15: Your tasty and exquisite fish samosas are now ready. Arrange them on a plate and serve with tomato ketchup.
Recipe Card
Fish Samosa
Ingredients
- 200 gram long whiskered catfish Aar Mach (4 pieces)
- 1 tsp turmeric powder
- 1 tsp salt
- 1 cup water to boil the fish
To make the fish stuffing:
- 1 tsp green chilies finely chopped
- 2 tbsp tomato finely chopped
- 2 tbsp onion finely chopped
- 2 tbsp coriander leaves finely chopped
- 1 tsp ginger finely chopped
- 1 tsp garlic finely chopped
- 2 tbsp white refined oil
- Salt To taste
- 1 tsp meat masala powder
To make the potato stuffing:
- 1 piece potato large, boiled, peeled, cut into small pieces
- 1 tbsp onion finely chopped
- 1 tbsp tomato finely chopped
- 1 tsp green chilies finely chopped
- 1 tbsp coriander leaves finely chopped
- ¼ tsp red chili powder
- ¼ tsp turmeric powder
- Salt To taste
- 1 tbsp white refined oil
To make the samosa wrapper:
- 200 gram refined wheat flour maida
- Salt A pinch
- 1 tbsp white refined oil
- Water As required
To deep fry the fish samosas:
- White refined oil An adequate amount
Instructions
- Take 4 pieces or 200 gm of long whiskered catfish (Aar Mach) and coat them with 1 tsp of turmeric powder and 1 tsp of salt. Take a pan and heat 1 cup of water. Put the fish pieces in it to boil. Remove the boiled pieces on a plate and keep it aside to let it cool.
- Debone the fish pieces. Mash them roughly.
- Now, to make the dough for the samosa wrappers, take 200 gm refined wheat flour (maida), a pinch of salt, 1 tbsp of white refined oil in a bowl. Mix them and add water gradually as needed to make a dough. Keep it aside to set.
- Now take a large piece of potato, boil, peel, and cut it into small pieces.
- Now, to make the potato stuffing, take a kadai or a wok and put 1 tbsp of white refined oil when it is hot. Then add 1 tbsp of finely chopped onion, 1 tsp of finely chopped fresh green chilies, 1 tbsp of finely chopped tomatoes one by one in the hot oil and fry them nicely. Then add the potato pieces to it, mash them while cooking for about two minutes. Then put 1 tbsp of finely chopped fresh coriander leaves and mix them nicely. Finally, add ¼ tsp of red chili powder, ¼ tsp of turmeric powder, and salt to taste. Remove the potato mixture on a plate when done and keep aside.
- To make the fish stuffing, in the same kadai put 2 tbsp of white refined oil, 1 tsp or finely chopped ginger, 1 tsp of finely chopped garlic, 2 tbsp of finely chopped onions, 1 tsp of finely chopped fresh green chilies, and 2 tbsp of finely chopped tomatoes. Fry hem nicely.
- Now, add the deboned and mashed fish. Mix everything nicely.
- Then add 2 tbsp of finely chopped fresh coriander leaves and mix them nicely. Finally, add 1 tsp of meat masala powder and salt to taste.
- Now, add the potato mixture to it. After a final mix, remove it on a plate and keep it aside to cool.
- Now, make small balls of the dough and use the rolling pin to elongate it and cut it from the middle as shown. Rub some water on the broader side. Fold it to make a cone.
- Stuff the mixture inside the cone. Use water again on the open end. Seal it properly.
- Repeat the process to make all the samosas and keep them aside.
- Heat an adequate amount of cooking oil in a kadai and put the samosas carefully into the hot oil one by one.
- Flip occasionally to fry the samosas nicely. Remove them when they turn deep brown in color.
- Your tasty and exquisite fish samosas are now ready. Arrange them on a plate and serve with tomato ketchup.
