Fish Samosa
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.
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.
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Notes
I have used long whiskered catfish to make the samosas but you can even use Bhetki fish if you like.
Be careful with the salt as you will add it several times in different stages of the recipe.
I have cut the boiled potatoes into small pieces. It gives a better taste in each bite. However, you can mash it straightaway.
Be careful while putting the samosas in the oil. Slide them one by one from one side.
Cook the fish samosas on a medium flame. This allows proper cooking inside out.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Samosa
Amount per Serving
Calories
272
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
21
mg
7
%
Sodium
90
mg
4
%
Potassium
358
mg
10
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
118
IU
2
%
Vitamin C
9
mg
11
%
Calcium
20
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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