Shrimp or Prawn shaped Samosa

                      Shrimp or Prawn shaped Samosa

Amazing,stunning,unique and fantastic! This samosa is a show stopper! 

It will become one of its kind if you prepare the stuffing that I make for samosa. You can not get so tasty samosas in fancy restaurants or from halwai these days, and that I'm saying very responsibly. Time tested stuffing recipe is handed down to me from my mom and it never disappoints me. That stuffing with this fish shaped samosa is just magic!

Ingredients:

1. Boiled Potatoes-4 (cut into square pieces)
2. Ginger-1" piece (Finely Chopped)
3. All purpose flour or Maida-250 gm. or approx.2 cups
4. Ghee for moyan-2.5 tbsp.
5. Salt
6. Orange color-1/4 tsp.
7. Red color-1/4 tsp. or 8 drops
8. Cloves-3
9. Black cardamom-2
10. Hing-1 pinch
11. Cumin-1 tbsp. + 1 tsp. divided
12. Red chilli powder-2 heaped tsp.
13. Amchoor powder-2 heaped tsp.
14. Oil for frying

Procedure:  

• In a mixing bowl, take all purpose flour,add salt and moyan.
• Mix well with your palm.
• Now divide it into 3 equal parts.
• Knead one part with help of water, this dough should not be hard as we prepare for mini samosa. It should be easily pliable but not very wet also.
• Take another part, in 3 tbsp. of water mix red color and pour into this part.Knead as soft as you kneaded the plain dough.
• Take the last part, mix orange color in 3 tbsp. of water and  knead this dough too.
•  Let it rest covered,meanwhile, we will prepare stuffing.
• On a heated tawa,dry roast black cardamom, cloves and 1 tbsp. cumin till a nice aroma is spread, don't over roast it,cool and grind these spices.
• Heat 4 tbsp. oil in a pan and add 1 tsp. asofietida or hing .
• Add chopped ginger and stir for a moment.
• Now add cut potatoes,roasted spice powder, chilli powder, amchoor powder and salt.
• Stir and keep mashing with the help of spatula so that it becomes chunky smooth.
• After about 4-5 minutes turn off the heat and let it cool.
• Now take a ball and roll it like roti.

 

• Now Make the samosas as shown in the pictures.
• Don't forget to stick cloves for eyes!
• They are ready to swim in hot oil 😊
• Fry them on medium low flame, otherwise they will become crisp from outside but remain raw from inside. It will take a little longer to cook them than your regular samosas.
• Serve with Dhaniya chutney and Ketchup.

Note: You can use natural colors also by pureeing carrots for orange color, Beetroot for pink and spinach for green.