Prawn Samosas
Non Veg
  • Serving For

    icon 4 Persons
  • Preparation Time

    icon 60 Minutes
  • Cooking Time

    icon 40 Minutes
  • Ready In

    icon 100 Minutes

Prawn Samosas


  • For wrappers:
  • For 100g maida - 15g desi ghee/
  • 15g refined oil.
  • 1 cup (100g) maida.
  • 1 ½ tbsp melted desi ghee/refined oil (15g).
  • Salt to taste.
  • Enough water to make a stiff dough.
  • For the filling:
  • 2-3 big potatoes boiled and mashed roughly to break into pieces.
  • 14-15 medium prawns cleaned and deveined.
  • ½ cup boiled peas.
  • 2 tsp garlic finely chopped.
  • 1 tsp grated or finely chopped ginger.
  • 2-3 green chillies finely chopped.
  • 1 tsp jeera.
  • 2 tsp coarsely crushed sabut dhania.
  • 2 dry red chillies broken into pieces.
  • Salt to taste.
  • ½ tsp amchur powder.
  • ½ tsp garam masala powder.
  • 1 tsp red chilli powder.
  • 2-3 tsp coriander leaves.
  • 2 tbsp mint leaves.
  • ½ tsp soya sauce.


Step 1 - For wrappers Sieve maida and add salt and melted ghee or oil. Rub to mix. Add just enough water to collect and make a stiff dough. Do not knead the dough too much. Keep aside covered for 20-30 minutes.

Step 2 - For filling Heat a little olive oil in a pan, add jeera. Let it turn brown. Add coriander seeds and dry red chillies. Sauté for 30 seconds. Add garlic, ginger and green chillies. Add all the dry masalas in a bowl and add 1-2 tbsp water. Pour in pan. Add prawns. Sauté for 1 minute till slight pink. Add peas and boiled potatoes. Mix well and add mint and coriander leaves. Remove from flame and let it cool.

Step 3 - Take marble size balls of the dough and roll into a thin chapatti. Cut into two halves. Apply water on edges. Fold like a cone. Fill some prawns mixture. Close the top by applying some water. Keep aside.

Step 4 - Pre-heat oxy fryer for 5 minutes. Arrange samosas in fry basket and close it properly. Keep the fryer at 160ᵒ C for 20 minutes and then at 180ᵒ C for 10-15 minutes to bring desired colour. Serve hot with green or tamarind chutney.


You can make the yogurt marinade and the sauce a day or two ahead, but don’t even think of taking any shortcuts with the fresh ginger and garlic for either—peel and chop them right before using. “Garlic really loses its joy once it’s been chopped or blitzed in the food processor”.

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