NO DOUGH Crispy Samosa with Tortilla
Crispy and Easy.
Servings: 20 Samosas
Calories: 57kcal
Ingredients
- 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` teaspoon Garlic Powder
- ½ teaspoon Salt
- 1 cup Cabbage optional
- ½ tsp Blackpepper
- 2 teaspoon Parsley
- 1 tsp Seasoning Powder I used knorr seasoning
- 3 tablespoon All Purpose Flour
- ¼ cup Water
- 3 tablespoon Cooking oil
Instructions
- 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.
Video
Notes
- Air fry or bake at 350F or 180C for 20mins until brown and flip sides half way in between.
Nutrition
Calories: 57kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1091IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.3mg