Tricolour Fish Samosa

Name: Tricolour Fish Samosa
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup wheat flour(maida); 1/2 cup oil or ghee; 1 tbsp boiled tomato & carrot puree; 2 boiled potatoes; to taste salt; 1 tsp mango powder(amchur); 1 tsp red chilli powder; 1/2 tsp coriander powder; 1/2 tsp chat masala; 1 tsp garam masala; few laung; few chopped coriander leaves; oil for frying

Harminder Kaur Sethi @cook_12688480

#tricolor
Post_5
Samaso is bhi tasty & favourite snack of all .l made this tricolour samosa with natural ingredients.

Harminder Kaur Sethi @cook_12688480

#tricolor
Post_5
Samaso is bhi tasty & favourite snack of all .l made this tricolour samosa with natural ingredients.

Saved

Ingredients

30'40 minutes

2 servings

2 cupwheat flour(maida)
1/2 cupoil or ghee
1 tbspboiled tomato & carrot puree
2boiled potatoes
to tastesalt
1 tspmango powder(amchur)
1 tspred chilli powder
1/2 tspcoriander powder
1/2 tspchat masala
1 tspgaram masala
few laung
few chopped coriander leaves
oil for frying

Saved

Steps

30'40 minutes

1

In a bowl add boiled & mashed potatoes with all the ingredients in it.Mix well.keep it aside.
2

Take maida in a bowl.
3

Slowly Slowly add oil in it.Mix well.
4

Make dough out of it.
5

Divide this dough into three equal parts.
6

Add tomato & carrot puree in to one part.
7

Mix well & make thick dough.
8

Add green chutney to other part.
9

Mix bhi well.
10

Let the remain part as it is.keep aside all the three parts for 15 minutes.
11

After 15 minutes,make small balls out of all the three colour dough.
12

First take green colour ball on the rolling board & make puri with the help of rolling pin.
13

Put some potato stuffing in the centre of it.
14

Fold both the sides of puri.
15

With the help of knife make cuts in slanted shape.Give it the shape of fish.put one loung on each fish as eyes.
16

Do same process with all the other colours of dough.
17

Heat oil in a pan or karahi.
18

Deep fry all the fishes till they become little brown.
19

Take them out on a tissue paper to absorb excess oil.
20

Serve hot with mint chutney or tomato ketchup.