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1
Heat oil in a pan, add fennel seeds,chopped onion and cook until slightly translucent.
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2
Add chopped green chillies,ginger,curry leaves and all the spice powders and mix well.
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3
Add the tuna and salt; saute for a while and cook for 2 minutes.
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4
Sprinkle the chopped coriander leaves and mix well; remove from the fire and keep it aside.
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5
Sift flour and salt together.
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6
Make a well in the center of the mixture and quickly pour in oil and water.
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7
Stir briskly until combined, gradually adding more water if necessary.Dough should be hard but pliable.
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8
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic.
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9
Cover with damp towel and keep it aside for 15-20 minutes.
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10
Divide into equal sized ball and roll each ball into a circle about 1/10 of an inch thick and 8-9 inches across.
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11
Cut the cricle into four quarter. Take one quarter and fold it along the curved edges till two ends meet.
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12
Seal by brushing a bit of water along the edges and make a cone.
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13
Fill 2tsp of tuna filling in the samosa cone and seal the other end of the cone with bit of water.
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14
Heat 2 inches oil in a skillet or pan when its hot reduce to medium heat.
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15
Slide the 4to5 samosas at a time and fry until golden brown on each side.
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16
Remove and drain on a paper towel.
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17
Serve hot with green chutney or sauce of ur choice.
