Shrimp Samosas

After Making Samosas for the first time a few days ago!!! I couldn’t resist to make more and to change it up a little bit!
SHRIMPS!!! I am a fan of all seafood and especially shrimps. Super simple and fast filling.
I hope you love them as much as I did.

Prep : 30 mins / Rest: 30 mins /Cook : 10-15 mins / Total : 1h10 mins

Dough Ingredients

2 Cups All purpose flour
1 tsp Salt
4 tbsp oil
3/4 Cups water ( may need a bit more but be careful not to over wet the dough! Should be tough)

Filling Ingredients

Shrimp Samosa
300g White Shrimps
2 Large potatoes Boiled/diced
3 tbsp Cumin powder
3 tbsp Lemon Pepper
1 tsp Cajun
1 tsp All purpose seasoning (Island spices)
¼ Red Onion
¼ Yellow Onion
1 spring onion
1 celery branch
½ Jalapeno

Servings : 40 Small Samosas

Dough Instructions

Start by making the samosa dough. To a large bowl or on a clean surface, add flour, salt and mix well.
Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step. Once incorporated, the mixture resembles crumbs.
Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
Now, start adding water, little by little and mix to form a stiff dough. Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough.
Cover the dough with a moist cloth and let it rest for 30-40 minutes.

Filling Instructions

Peel the skin and Boil potatoes until done then set aside.
Add Chopped veggies to the wok and cook them on medium/high until half cooked set aside.
Season meat to taste then cook until nearly fully cooked.
Combine Diced boiled potatoes, meat and veggie to the wok and cook until blended.
Adjust flavour to taste.
Let completely cool before assembling samosas.

Shape & fry the Samosa

1-Once the dough has rested, give it a quick knead. Then divide the dough into equal parts

2-Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.

3-Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.

4-Take one part and apply water on the straight edge/side. Mix some flour with water so that it forms a nice glue.

5-Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.

6-Fill the samosa with the potato filling, around 1 to 2 tablespoons.

7-Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate. Then pinch the edges and seal the samosa.

8-Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others.

9-Now heat oil in a wok or large deep pan on medium/high heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.

10-Drop the shaped samosas into the oil then lower the heat to medium low for 5-6 mins the samosa will become firm and light brown in color.

11-Then for the last 5 mins increase the heat to medium and fry until it gets nicely browned.

12-Remove from oil and let cool before eating!

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