Samosas are crispy, savory, puff pastries, with heavenly fillings. It originated in the Middle East and was introduced in India during the Delhi Sultanate rule. Anyway, whatever the history is, it’s a popular snack not only in India but in several countries worldwide.
They can be made in many shapes and types of fillings, be it vegetable, beef, and guess what? Even Fish! When perfectly made, it won’t have too much oil. I love samosas so much that, I can’t go to an Indian restaurant and not have even 1. This Recipe, I decided to make it easy, quick, and stress-free. I will be using TOTILLAS filled with fish and trust me, they are heavenly and will become your favorite too. Imagine the joy of biting into that extra crispy, flaky, puff crust, Oh my! Here is a quick Video of how I made it.
Ingredients to use:
- Fish: You can use any canned fish of choice or boil fresh fish, debone, mash, or shred. Make sure to strain any water from the canned fish. I used Flaked Light Tuna and it was exceptionally delicious. Fish can be substituted with beef, veggies, lamb, and many more.
- Tortillas: This takes samosas to another level of no stress and quick but something tasty under 30 minutes. You can use any type or size of tortillas.
- Veggies: Carrots and cabbage give it extra crunch, be careful not to overcook it. Veggies can also be substituted with your choice of veggies.
This Samosas can be deep-fried or Air Fried. Check notes for details.
NO DOUGH Crispy Samosa with Tortilla
- 10 Tortillas small
- 2 Canned Fish I used Flaked Light Tuna
- 1 cup Carrot diced
- 1 Onion finely chopped
- ¼ cup Tomato Puree or tomato sauce
- 1` tsp Garlic Powder
- ½ tsp Salt
- 1 cup Cabbage optional
- ½ tsp Blackpepper
- 2 tsp Parsley
- 1 tsp Seasoning Powder I used knorr seasoning
- 3 tbsp All Purpose Flour
- ¼ cup Water
- 3 tbsp Cooking oil
- For the filling, Heat oil in a pan and saute onion until translucent. 2 mins.
- Add tomato puree, carrots, cabbage, canned fish, and cook for about 3mins.
- Add Seasoning powder, salt, blackpepper, parsley, garlic powder, and cook for additional 3 mins. After fully cooked, set aside.
- Mix flour and water to form a pasty slurry.
- To prepare the samosa, (can also air fry or bake) see notes. Heat oil on medium heat.
- Cut tortillas into 2 equal parts, fold them like a V shape with front flaps overlapping. Fill the V shapes with fish filling and seal edges with flour paste.
- Oil should not be smoking hot, but medium hot. To test the oil, add a small portion of tortilla and it should rise slowly to the top, meaning oil is ideal for frying, if the tortilla comes up immediately and turns brown, oil is too hot.
- Deep fry until light or golden brown. Do not over crowd pot and don't disturb or stir for atleast 2 mins. Leave it to seal and set.
- Remove and drain on paper towels and repeat process. Reduce heat and wait like 4 mins before putting next batch because oil has over heated.
- Air fry or bake at 350F or 180C for 20mins until brown and flip sides half way in between.