Monsoon is a time when people like to munch on deep fried snacks. Of all types of snacks, samosa is an all time favorite that you can enjoy in any season. Traditionally, this snack recipe is prepared using samosa sheets.
Ingredients of Egg Samosa
- 6 egg
- 1 cup grated potato
- 3 finely chopped green chilli
- 1/2 teaspoon baking powder
- salt as required
- 4 finely chopped onion
- 1/2 teaspoon onion seeds
- 1 bunch coriander leaves
- 300 gm all purpose flour
- 2 cup refined oil
How to make Egg Samosa
Step 1
Prepare the dough for Egg Samosa
In a bowl mix together maida, baking powder and salt. Add onion seeds and 1 tsp oil. Knead into a smooth dough. Allow it to rest for 1-2 hours.
Step 2
Prepare the filling for the Samosa
Heat 3 tsp oil in a deep0-bottomed pan. Saute the onions and green chillies until onions turn golden-pink. Add the grated potatoes and carrots. Stir-fry for a minute. Add salt, and coriander leaves. Cover and cook for 5-7 minutes or till the potatoes are soft and mushy. Now break the eggs into the pan and cook until the eggs are done. Remove from fire and allow it to cool.
Step 3
Prepare small puris and stuff them with egg-potato mixture
Make small balls of the dough and roll them into thin and small chapatis. Place a tsp or 2 of the egg mixture and shape them into small/medium triangles. Seal the edges with little water.
Step 4
Deep fry the Egg Samosa and enjoy with ketchup
Put a deep-bottomed pan over medium flame and heat oil in it. Once the oil is hot enough, deep fry the prepared samosas in small batches until golden brown. Remove and drain excess oil. Serve hot with ketchup, onion rings and the chutney of your choice!
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