Egg Samosa

Samosa is one of the most popular snack found in India. It is the tastiest and my favourite among  all the savouries. I haven't come across anyone in my life who doesn't love samosas. You will find that everyone has a unique method of preparing samosas with different tastes all over the India. Today I would like to share with you all my version of Egg Samosa which is also an healthy option as an after school snack for kids. My hubby and son love these samosas more than the potato ones and the samosas vanish in no time :D  Somehow I manged to save a few samosas for the pic ;-)

Ingredients for the outer layer:-

• 2 cups wheat flour
• ½ cup maida
• 2 tbsp warm milk
• 1 tbsp oil
• salt to taste
• water (to knead dough)

Method :-

• In a bowl, add wheat flour, maida, salt, milk and oil. Mix well.
• Make a soft dough, adding little water at a time. The dough should be firm enough to roll.
• Cover and keep aside for 10-15 minutes.

Ingredients for the filling :-

• 4 eggs
• 2 onions (grated)
• 2 tbsp oil
• 2 green chillies (finely chopped)
• ½ cup coriander leaves (finely chopped)
• ½ tsp turmeric pdr
• salt to taste

Method:-

• In a bowl, beat eggs along with salt. Keep aside.
• Heat oil in a pan, and add green chillies. Stir fry.
• Add onions and saute till it is transparent and all the water evaporates.
• Add turmeric pdr. Mix well.
• Mix in beaten eggs. Stir continuously.
• Keep mashing the mixture with the back of your spoon. (There should not be big pieces of egg.)    
• Mix in coriander leaves.
• Switch off the flame and let the mixture cool completely.

Preparation:-

• Divide the dough into four equal balls.
• Roll into thin chapatis.
• Cook both the sides on a nonstick pan for about 2 seconds. This is just to ensure that the chapati is strong enough to hold the stuffing.
• Divide 3 parts in each chapati and cut them. Keep aside.
• Roll the sheet into a cone and stuff with 1tsp of the filling
• Fold it well and seal the remaining sides with the maida paste.
• Heat oil in a wok.
• Deep fry samosas on medium flame in hot oil.
• Serve with tomato ketchup or chutney of your choice.

Notes:-

• You can freeze these samosas in an airtight box and fry them later.
• While rolling the chapatis, keep the rest of the dough covered with a moist cloth.
• If you see an opening or crack in the samosa at the time of filling, use maida paste to cover and stick it back.

Happy Cooking!!