Wash and peel and devein the shrimps.

In a pan heat oil and add the shrimps, sauté for 2-3 mins.

Add ginger garlic paste, red chilli powder, chopped green chilies and salt and mix well. Cook for 4-5 mins, set aside. The filling is ready

In a bowl add Maida, add salt and oil and with lukewarm water make a soft dough. Cover with a muslin cloth for 5 mins

Make balls and roll out a Poori shape. Not too thin or thick.

Fold the Poori shape into half and make a cone shape. Add 1 tsp filling and place water on the edges and fold on top of it

Set aside as you complete the batches

In a wok heat oil, on medium flame add the Samose and fry for 2 mins until golden in colour and crispy too. Set aside