Prawn Samosa With Jalapeno Tomato Sauce

Ingredients list for Prawn Samosa With Jalapeno Tomato Sauce

• 8 Small Prawns
• 20-25 Samosa Patti deveined
• 1 Onion
• 2 tablespo Oil
• 1 1/2 teaspoons Garlic chopped
• 1/2 teaspoon Red chilli flakes
• to taste Salt
• 2 tablespoons coriander leaves chopped
• 2 Jalapeno
• 1 medium Tomato chopped
• 2 tablespoons Tomato ketchup
• 1 teaspoon Vinegar
• 2 tablespoons Refined flour (maida) Dissolved in water

Method

1. Finely chop onion. Heat 1 tbsp oil in a non-stick pan, add 1 tsp garlic and onion and sauté till translucent.
2. Add prawns, ¼ tsp red chilli flakes, salt and sauté. Chop 1 tbsp coriander leaves and add. Take the pan off the heat and drain the cooked prawns in a strainer. Set aside to cool.
3. Finely chop jalapeno peppers. Heat 1 tbsp oil in another non-stick pan. Add remaining garlic, remaining red chilli flakes, tomato and sauté. Add jalapeno, tomato ketchup, salt and vinegar and reduce heat.
4. Cook till sauce thickens. Chop 1 tbsp coriander leaves, add and mix well. Transfer into a bowl and set aside. Heat sufficient oil in a kadai.
5. Make a cone of each samosa patti, fill with prawns mixture and fold to cover the filling completely.
6. Seal the open edge with the flour paste. Gently slide samosas into hot oil and deep fry on medium heat till golden and crisp.
7. Drain on tissue paper. Serve hot with jalapeno tomato sauce.