Have you tried the egg samosa? It is another heavenly avatar of the universal samosa. Egg lovers will doubly love it.
Egg samosa is a heavier snack than the normal potato samosa. It is therefore more filling and also very healthy. It is quick to make and makes a great snack for kids and adults alike.
Ingredients for 2 big sized samosa filling
- 1 boiled egg, cut into dices
- 1 boiled potato, cut into dices
- A little ginger, grated or paste
- Fried coriander powder
- Tomato sauce
- Pepper (optional)
- Raw onions and chillies for final filling
In a pan, heat vegetable oil. Put grated ginger and fry. Put potato and fry for 5 minutes. Add the boiled egg. Add fried coriander powder, salt and tomato sauce. Add pepper if you want it too spicy. Fry the mixture for another 3-5 minutes.
Tale the mixture off the pan. Add and mix raw onions and chillies into it.
Samosa cover and final filling
Take 1.5 cup maida, add a little salt and oil. Put water and make dough. Then make into samosa shapes. It should not be too thin, then it would not hold well. If it is too thick, then you would have to fry it longer.
If you find making samosa shapes difficult, simply make a round like roti, put the dough, fold and seal the edges. That would make it a semi circular samosa. It tastes and looks equally good.
To fry, take sufficient oil so that it dips at least one third. Heat the oil very well. Then put the samosa and put the flame to medium. Fry for 3 minutes and then turn it to cook the other side. Make sure the oil is hot – it will be less oily. However be careful not to get it burnt. Also the cover must be cooked properly on the inside, otherwise it will taste raw. If you make it once or twice, you will get the idea very well.
Get the samosas out of the oil and let it rest for two minutes as it is very hot. Serve with chutney and enjoy the egg samosas.
Image credits: Youtube, blog.khymos.org, Fine Dining Lovers, Scroll.in