TUNA SAMOSAS

TUNA SAMOSAS

There are not many snacks you can make with canned tuna. I think canned tuna is useful when you need to turn out something quick and delicious. Believe me there are many people who are hooked onto deep fried food and this is a perfect snack to give into your cravings and desires. They turned out a tad bit too oily for my liking but that can be rectified by frying them at the right temperature. Since canned tuna contains a lot of moisture, care has to be taken while wrapping the samosas ofcourse. I will give you step by step instructions on how to get the best results.
INGREDIENTS:
Canned tuna
Samosa wrappers, i used spring roll wrappers
a pinch of salt to taste
chopped coriander leaves and green chillies to taste
Nitu Didi curry powder to taste
Red chilli powder to taste
Dry mango powder to taste, if available
Oil for deep frying
METHOD:
Put the canned tuna in a colander (strainer) gently. Once the liquid is all drained, place is on various layers of paper kitchen towels and pat it gently trying to remove more liquid. Place in a bowl and mash. Add all the other ingredients. Mix well, taste and correct seasoning. Cut the samosa/spring roll wrappers and fold the samosas. If you dont know how to shape samosas you can also make them into rolls. For that you can see my spring roll video


Heat the oil and deep fry the samosas. Drain on paper towels. Serve with chutney of your choice.
NITU DIDI TIP:
To avoid the samosas from getting soggy and the wrapper melting. Make a few and deep fry them or place them in the freezer to harden a bit and then deep fry.

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This entry was posted in Fusion, Indochinese, Low Cost, Made in China, Recipes with videos, Snacks, Something's Fishy and tagged . Bookmark the permalink.

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