Recipe Credit. Shamina Bheda
Tried and tested by Sumi
2 cups flour½ teaspoon salt2 to 3 tablespoon soild ghee (Clarified butter)Pinch of ajma or crushed jeera.Rub ghee (Clarified butter) in flour add enough warm milk to make a dough. Leave dough aside 10 minutesDivide dough into 10 small balls. Roll out to the size of a saucer. Cut the circle in half. Spread lai (flour water paste) around the edges. Put filling & close as shown in picture Filling boil & mash potatoes add half crushed dhana seeds salt turmeric chilli flakes roughly crushed peanuts dry pomegranate seeds and oil mix well and fill. Can fry fresh or freeze.
INFO & TIPS
Sumi's Tuna & potatoe filling used in Pakistani Samoosa
Braise 1onion with 3tbls oil & 1 tsp jeera. When little brown add 1 tsp crushed garlic. Saute for few mins.
Add 1 tsp mix masala or any curry masala. Braise for few seconds. Add 1 small grated tomatoe, 1tsp dhana jeera, 1/4 tsp arad, 1 tsp crushed red chillies, 1tsp suhana kashmiri chillie powder, 1tsp ginger garlic masala, 2 tbls kasuri methi
Salt & crushed green chillies to taste. Cook until oil comes to the surface. Add in 1 tin of tuna & cook for 10 mins on medium heat. Allow to cool.
Peel 3 small potatoes cut in cubes & boil. Mash and cool. add to tuna. Mix well & garnish with chopped dhania & spring onions.
Filling can be used for pies, arabic dough buns, Savoury crossaiants, fish samoosa etc.