Egg Samosa
Egg Samosa is a eggy twist on the regular potato samosa. The filling is spicy egg scramble and the crust is perfectly crispy and crunchy.
| Servings | Prep Time |
| 6people | 25minutes |
| Cook Time |
| 10minutes |
|
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Ingredients
- 5-6 eggs
- 4 onionsfinely chopped
- 1cup potatoesgrated
- 1/2 cup carrotgrated
- 2 green chilliesfinely chopped
- coriander leaves a bunch
- 1/4tsp Turmeric powder
- 250g maida
- Saltas per taste
- 250ml Oil
Instructions
- Sift together the maida and salt into a bowl.
- Add 1 tsp of oil and mix well.
- Keep aside for 60 minutes.
- Heat 1 tsp oil in a pan.
- Saute the onions and green chillies until onions turn golden.
- Add the grated potatoes and carrots.
- Stir-fry for a minute.
- Add salt, turmeric powder and coriander leaves.
- Break the eggs into the pan and cook until the eggs are done.
- Make small balls of the maida dough and roll them into thin chapatis.
- Place a tsp or 2 of the egg mixture and shape them into small/medium triangles. Seal the edges with little water.
- Heat oil for deep frying in a pan.
- Deep fry the prepared samosas until golden brown.
- Remove and drain excess oil.
- Serve hot with chutney or sauce.
Recipe Notes
