Episode 30 | Ramadan Series | Fish Samosas / Samoussas au Poisson

fish

🥗Healthier: tofu

💰Cheaper: potatoes

Tofu provides a plant-based option, while potatoes are cost-effective and filling.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour is often less expensive.

Mix all-purpose flour, salt, and water in a bowl to form a dough; knead until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Heat oil in a pan over medium heat; sauté chopped onions until translucent, about 5 minutes.

Add minced garlic, ginger, and green chili; cook for 1-2 minutes until fragrant.

Incorporate fish, peas, coriander, cumin, turmeric, and black pepper; cook until fish is done, about 5-7 minutes.

Remove from heat and stir in lemon juice; let the filling cool slightly.

Divide the dough into small balls; roll each into thin circles.

Cut each circle in half to form two semi-circles; shape into cones by folding and sealing edges.

Fill each cone with fish mixture; seal the open edge by pressing firmly.

Heat vegetable oil in a deep pan over medium-high heat; fry the samosas until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels; serve hot with chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens