Samosa is one of the most delicious and popular snacks in India. It is often stuffed with vegetables or meat and is usually triangular in shape. Today's recipe is a slightly different type of samosa. Here the samosa covering has several layers and is filled with delicious egg filling. As a result the samosa is crunchy on the exterior and soft inside. The method of making the samosa is similar to the one we used to prepare Kheema samosa, but for a change we made it rectangular. Both Kheema samosas and egg samosas are often made by my mom for iftars during Ramadan and on other times for Sunday breakfast.

This recipe makes 20 to 25 samosas. You can adjust the quantity of ingredients according to your requirements.

Ingredients

For the samosa

3 cups wheat flour

1/3 tsp salt

¾ cup milk

6 tsp oil

For the egg filling

3 large eggs

2 onions

1/2 cup coriander leaves
1/4 cup mint leaves

1 tsp red chilli powder

salt to taste

2 to 3 tbsp oil

Method

To make the samosa dough

Take a bowl and add salt, flour, milk and 4 tsp oil. Mix well, then add water little by little and knead to make a smooth and firm dough. Add the remaining oil and knead again for a few minutes. Close a lid and set this aside for ½ an hour.

To prepare the egg filling

Meanwhile start preparing the egg filling. For this beat the eggs with a whisk till smooth and bubbles are seen. Grind the onions along with coriander leaves, mint leaves, red chilli powder and salt to a smooth paste. Add this to the eggs and mix well.

Now heat oil in a pan and add the egg- onion mix. Continue stirring for about 10 minutes, till the raw smell goes and the eggs are well cooked. Switch off the gas and allow this to cool down completely and transfer to a bowl. Egg filling is now ready.

Rolling the samosa dough to get layers

Even though I have already shared the step by step pics in my earlier post on Kheema samosa, i am sharing it again so that it will be easy to understand.

Take the dough, and divide it into four equal balls. As you can see from the pics, the dough did not need any flour to prevent it from sticking. The dough should be this firm but yet easy to roll.

Take 1 ball and roll such that you get a large circle of about 9” diameter. (Make sure that the thickness remains the same throughout). Apply oil over the entire surface and dust it slightly with flour. Then make lines with a knife.

Next place 5 or 6 strips on top of each other (depending on the thickness of each layer) and cut small squares and set aside. You will now have 5 to 6 layers in each square. Use the same procedure to make layers of squares using the rest of the dough. Once all of them are ready, take one, and roll it into a square of about 3". (Do not press tightly). Roll all the squares and keep ready.

Now place 1 tbsp of the egg filling at the centre of each rolled square, apply some water mixed with flour at the edges. (For this dissolve 1 tbsp of wheat flour in 2 tbsp of water and apply a small amount of this at the edges of every samosa). Carefully close to form a rectangle, and press lightly, making sure that the stuffing does not come out. Once the samosas are filled and ready, heat oil in a frying pan. Add a small piece of dough to the oil, if it immediately rises to the surface, then oil is ready. Now deep fry the samosas in oil 2 at a time till golden brown in colour. Turn it once or twice till the samosas are even coloured and golden brown. It will take less than 2 minutes to cook one set.

Transfer to a tissue paper to remove excess oil. Do the same thing with the rest of the samosas. Serve hot as it is or with tomato sauce.

Tips

It is always better to have two people working together to make samosa to ease out the cooking process and save time. One person can do the rolling and frying part while the other can do the stuffing and sealing.
If you are cooking alone, then it is better to roll, say about 10 squares, fill the stuffing, apply the flour-water mix, close the samosa and keep the entire 10 ready for deep frying in oil. Once the 10 samosas are cooked, you can switch off the gas, prepare the next batch, heat oil and deep fry the samosas.
Make sure that the dough is not sticky and is firm.
While rolling one square of dough keep the rest covered as they might dry out and develop cracks on rolling.
After rolling, do not stack on top of each other, use 2 to 3 plates to keep the rolled dough.
Oil should be at the right temperature, so adjust the temp of oil as necessary. If it is at a low temp, the samosas will soak more oil and would become soggy whereas very high heat will turn the samosas to dark brown in colour and it might not be properly cooked.

Linking this with Pari's Only Series: From the royal kitchens hosted by Divya.

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