Delicious Papad Samosas with gluten free shrimp filling, a tasty treat from Kravings. Try them today!
Delicious Papad Samosas with a Unique Shrimp Twist
If you’ve ever been to Goa and eaten at a beach shack, you’ve definitely had this delectable snack. It’s a crispy pappadum stuffed with a Shrimp Chilly fry filling, rolled, sealed, and fried. Papads, made from lentil flour paste, are traditionally dried in the sun. The shrimp filling is the most popular, but you can use any filling you like. Think of it as a desi spring roll converted into a portable, easy-to-eat snack – the famous Samosa!
To make these delicious Papad Samosas, you will need ingredients such as oil, potatoes, onion, green chilies, raw shrimp, salt, chili powder, cumin powder, turmeric powder, coriander, and papads. The process involves cooking the filling, assembling the samosas, and then either shallow frying them or cooking them in the microwave. It’s a unique twist on a traditional Goan snack, perfect for those who enjoy trying new flavor combinations!
Crunchy Papad Samosas: A Seafood Twist on a Classic Indian Snack
A delicious shrimp filling is prepared and cooled papad dumps or papads are moistened and then stuffed it’s folded over in a samosa shape and kept aside to dry of course you can shallow fry this but I like to cook it in the microwave either way it’s crispy and delicious.
let’s start with the filling heat up a little oil and add half a cup of small cubed potatoes it’s important that everything is cut small so it’s easy to stuff once the potatoes are golden brown and cooked remove them on some kitchen towel and keep them.
aside next add half a cup of diced onion allow the onion to sweat and then caramelize and then add 1 teaspoon of sliced green chilies 1 teaspoon of ginger and garlic paste add 300 G of raw shrimp that that has been cut very small with a sharp.
Knife now I’m going to add salt to taste 1 tpoon of red chili powder 1 tpoon of cumin powder and half a teaspoon of turmeric powder mix this well together add a bit more oil if needed but make sure that you don’t add too much oil as we once this filling not to.
Be too oily once the shrimp is cooked and this shouldn’t take too long add in the cooked potatoes finally I’m going to add half a cup of chopped coriander mix this in and allow the filling to cool completely I’m using the famous Li poer but you can use any brand of paper that.
You like I’m going to start with the pepper ones these have a few natural holes and that’s okay but for best results use poer that have a few to no holes I have a dish here with warm water and I’m just going to place one poet in it it’s funny poets start out moist and then they’re dried and now we’re doing exactly the.
Opposite you want to make this poer moist enough just so it’s pliable take it out of the water place it on a board and dab off the excess water place 2 teaspoons of the filling in the middle but a little bit towards the top of the popper fold two sides over to get a.
Point now I’m going to fold over the bottom and fold over any extra on the other side you will get one cute looking Samosa keep this aside on a piece of parchment paper and allow it to dry now I’m going to continue to do the same with the rest.
I’m also going to make these with a different type of popper this one is smoother to cook these POA samosas you can simply shallow fry them cook them on one side and then flip them over to get the sides of the samosas I like to stand them up on the sides of the pan shallow frying.
These give it a really nice color I prefer however to microwave these samosas clean and dry your microwave glass plate and I’m just going to brush on a thin film of oil to prevent sticking wipe off any.
Excess add your samosas directly to the microwave plate and then place it in the microwave add a minute at a time on your timer and flip it in between now not all microwaves are built equal so it could take anywhere from 2 to 4 minutes and some times it could take a bit longer if you feel that they’re not crisping up the microwave version it won’t give you.
That beautiful color that you get from the fried samosas but it doesn’t have that greasy feel and I love that enjoy
