Crispy Indian Fish Samosas with Potato and Fenugreek

Heat a small amount of oil in a skillet over medium heat. Add the chopped onion and sauté until soft and lightly golden.

Add the minced fish along with salt and turmeric. Cook, stirring frequently, until the fish is fully cooked and any excess moisture has evaporated.

Stir in the red pepper, cumin powder, garlic powder, dried fenugreek, and fresh coriander. Cook for 1–2 minutes until fragrant.

Add the chopped boiled potatoes and mix thoroughly until the filling is well combined. Remove from heat and allow the mixture to cool slightly.

Place a spoonful of the filling onto each samosa wrapper. Fold into neat triangles and seal the edges firmly.

Heat oil in a deep pan for frying. Fry the samosas in batches until golden brown and crisp on all sides. Drain on paper towels and serve warm.