Ingredients:
Filling:
2 tablespoons cooking oil
1 – 184 grams Century Tuna Chunks in Water, drained
2 tablespoons green peas
2 tablespoons garbanzos, skins removed
1 1/2 teaspoons garam masala*
1/4 teaspoon red chili powder
1/4 cup mashed potatoes
1/2 teaspoon salt, or to taste
1 tablespoon lemon juice
Dough:
1 1/2 cups Cream All-Purpose Flour
1/2 teaspoon iodized salt
1/2 teaspoon turmeric powder
1/3 cup vegetable shortening
1 to 2 tablespoons ice water
2 cups cooking oil for frying
Chutney:
1 large mashed ripe mango
2 tablespoons tamarind paste
1/2 cup chopped palm sugar (panutsa), firmly packed
1 teaspoon salt
1 teaspoon garam masala*
Procedure:
Heat oil in a Tefal sauté pan. Sauté tuna, green peas and garbanzos. Add garam masala, chili powder and potatoes and cook over medium heat for about 2-3 minutes. Season with salt and lemon juice. Remove from heat then set aside to cool.
Sift together flour, salt and turmeric in a bowl. In a food processor, add shortening and the sifted dry ingredients. Pulse until mixture resemble coarse crumbs. Gradually pour in ice water and continue mixing until the dough sticks together and can be formed into a ball. Roll out 1/8 inch thick between two sheets of plastic. Cut dough into 6-inch rounds then in half crosswise. Take one- half circle and fold, with the straight edge meeting together, forming it into a cone. Pinch straight edge to seal. Hold the dough cone up and fill it with the tuna mixture. Pinch the top edge to seal. Deep fry a few pieces at a time in hot oil until puffed and golden brown. Serve hot with tamarind-mango chutney.
To make chutney: Combine mango, tamarind paste, palm sugar, salt and garam masala in a small saucepan and cook over medium heat until the mixture boils. Serve with Tuna Samosas.
Makes 12 samosas.
*Garam Marsala is a blend of ground spices such as pepper, cinnamon, cloves, coriander, cumin and cardamom. It is available in supermarkets packed in sachets or small bottles.
