Prawn Samosa

Ingredients 

Samosa Patti – 8
Prawn (small) Deveined – 20 to 25 
Onion – 1
Oil – 2 tbsp
Garlic chopped – 1 ½ tsp
Red chili flakes – ½ tsp 
Salt to taste
Coriander leaves chopped – 2tbsp
Jalapeno – 2
Medium Tomato chopped – 1
Tomato ketchup – 2tbsp
Vinegar – 1tsp
Refined Flour (Maida) – 2tbsp

Method

Finely chop onion. Heat 1 tbsp oil in a non-stick pan, add 1 tsp garlic and onion and sauté till translucent. Add prawns, ¼ tsp red chili 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. 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. 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. Make a cone of each samosa patti, fill with prawns mixture and fold to cover the filling completely. Seal the open edge with the flour paste. Gently slide samosas into hot oil and deep fry on medium heat till golden and crisp. Drain on tissue paper. Serve hot with jalapeno tomato sauce.