Egg Samosa, a delightful fusion of flavours and textures, offers a tempting twist on the traditional samosa. Imagine golden triangles, their crispy exteriors giving way to a flavorful filling of eggs, potatoes, and aromatic spices. These samosas are a culinary adventure waiting to be savoured.
A perfect companion to your tea or a snack on its own, Egg Samosa brings a unique twist to the classic samosa. The crispy maida pastry encases a filling that blends grated potatoes, carrots, and the rich goodness of eggs. The sautéed onions and green chillies add a hint of spiciness, while turmeric powder infuses a warm, earthy note. Coriander leaves lend a burst of freshness to the mix.
Creating these samosas is an enjoyable journey. You’ll start by making a smooth maida dough, resting it for an hour, and then rolling it into thin chapatis. The filling, a harmonious blend of vegetables and eggs, is perfectly cooked. It’s a symphony of flavours, with each ingredient contributing its unique melody.
As you shape the samosas, the excitement builds. These little triangles are sealed with care, ensuring no delicious filling escapes. Then, they take a dip in hot oil, turning into golden wonders that will tempt your taste buds.
Egg Samosa
Egg Samosa
Ingredients
- 5 to 6 Eggs
- 4 Onions (finely chopped)
- 1 cup Potatoes (grated)
- 1/2 cup Carrot (grated)
- 2 Green Chillies (finely chopped)
- A bunch of Coriander Leaves
- 1/4 tsp Turmeric Powder
- 250 gms Maida (All-Purpose Flour)
- Salt (to taste)
- 250 ml Oil (for deep frying)
Instructions
- Sift maida and salt into a bowl, add 1 tsp of oil, and mix well. Rest the dough for 60 minutes.
- Heat 1 tsp oil in a pan and sauté onions and green chillies until golden.
- Add grated potatoes and carrots, and stir-fry for a minute.
- Season with salt, turmeric powder, and coriander leaves.
- Break eggs into the pan and cook until done.
- Make small maida dough balls and roll them into thin chapatis.
- Place 1-2 tsp of the egg mixture on each chapati, shape them into triangles and seal the edges with water.
- Heat oil for deep frying, and fry the samosas until golden brown.
- Drain excess fat on paper towels and serve hot with chutney or sauce.
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Frequently Asked Questions (FAQs):
Can I use ready-made pastry sheets for Egg Samosas?
Absolutely! You can use store-bought pastry sheets to save time. Just follow the same filling and frying steps.
What are some suitable pairings for Egg Samosas?
Egg Samosas pair wonderfully with mint chutney, tamarind sauce, or even a hot cup of masala chai.
Can I make Egg Samosas in advance and reheat them?
Yes, you can. Reheat them in an oven or an air fryer for a few minutes to regain their crispiness.
Are there vegetarian alternatives to this recipe?
Absolutely! You can make delicious Vegetable Samosas using a similar method but omitting the eggs.
Any other recipes like this for snack lovers?
If you enjoy snacks like these, you might also like trying out recipes like Aloo Tikki and Paneer Pakoras. They offer a similar savory indulgence.
