You are looking for an egg samosa recipe….try my Egg Potato Samosa Recipe…you will love it…
There are
more such recipes on my channel: https://goo.gl/XBwLLc
To make a tea
time special this egg and potato filling samosa recipe is just perfect. The
first bite reveals the egg inside…anyone would love that surprise!
Though this
is a samosa with egg filling, it also has the spicy potato packed with flavor.
The delicious anda aloo samosa is made
with wheat flour 😊 The wheat flour pastry for the samosa
results in darker coloured samosas.
The recipe
includes in detail…how to make potato filling for samosa, how to make the dough
for samosa, how to shape samosa and also how to fry samosa …
Every step
has been explained in detail and you will be able to follow the recipe
smoothly…
So, when are
you making it?
EGG POTATO
SAMOSA RECIPE Makes 16
Ingredients:
FOR THE SPICE
MIX
Coriander
seeds – 4 tbsp
Cumin seeds –
2 tbsp
Green
cardamom – 4 to 6
Dry Red Chili
– 1 or 2
FOR THE
PASTRY DOUGH
Whole wheat
flour/Atta – 2 cups
All Purpose
Flour/Maida – ½ cup
Carom
seeds/Ajwain – a large pinch
Vegetable oil
– 4 tbsp
Salt – to
taste or ¼ tsp
Chilled water
– as needed to make a stiff dough
FOR THE
POTATO FILLING
Boiled Potato
– 4 large or 6 medium
Vegetable oil
– 1 ½ tbsp
Panch
Foron/Bengali five spice – ½ tsp
Grated ginger
– 1 tsp
Chopped green
chilies – to taste
Turmeric – ¼
tsp
Red Chili
powder – ½ tsp
SPICE MIX – 2
tbsp
Salt – to
taste
Chopped
coriander – 2 tbsp
FOR THE EGG
FILLING
Boiled eggs –
4
Chaat Masala
powder – ½ tsp
Red Chili
powder – ½ tsp
SPICE MIX – ½
tsp
Salt – to
taste
Chopped
coriander – 1 tbsp
1.
FOR
THE SPICE MIX: Roast all the ingredients on low heat till the spices release
their aroma. Cool completely. Grind coarsely. Keep aside.
2.
FOR
THE PASTRY DOUGH: In a large bowl, mix the flours, salt and crushed carom seeds.
Add in the oil and mix well till it resembles wet sand. Add chilled water a
little at a time to form a stiff dough. Knead till smooth. Cover and keep aside
for 10 to 15 mins.
3.
FOR
THE POTATO FILLING: Crush one boiled potato with a fork. Peel and chop up the
rest into small pieces. Heat oil in a pan and temper it with the panch foron (a
mix - fennel, fenugreek, mustard, cumin and onion seeds).
4.
Add
in the potato, ginger, green chili, SPICE MIX, turmeric, red chili powder and
salt. Mix well and cook for a minute. Turn off the heat, sprinkle the chopped
coriander and let it cool down completely.
5.
FOR
THE EGG FILLING: Cut the boiled eggs lengthwise into 4 or quarters. Sprinkle
the salt, chili powder, chaat masala powder, SPICE MIX and chopped coriander.
Keep aside.
6.
MAKING
AND FILLING THE SAMOSAS: once the dough has been rested, knead lightly and
divide into 8 equal portions. Roll out each portion into an elongated puri or
flat bread that is slightly thick. Cut along the width to get two semicircles.
7.
Place
a semicircle with the flat edge on top. Bring down one top corner to make a
triangle with the top edge forming a vertical line. Bring the other corner to
meet this corner. Apply a little water to the joint and overlap the pastry to
seal it. Press down slightly. Now, lift and open up the cone. Hold it between
your thumb and index finger with the pointed tip facing down.
8.
Fill
a tiny bit of the potato filling. Then place a piece of egg in the center,
align it to fit the tip. Fill up the rest of the space with potato filling.
Taking the joint as the front, pinch to form a single pleat at the back edge.
Then apply a bit of water to the open edge, carefully bring the open end of the
together and pinch to seal. Make the samosa sit on its bottom and shape it with
your fingers. Repeat with the rest.
9.
Deep
fry the samosas in mildly hot oil till they turn crispy.
10. Serve with tomato ketchup or chutney
of your choice along with a hot cup of tea.
NOTE: The
samosas will have a golden brown colour due to the use of wheat flour in the
recipe.
© Rinki’s Kitchen
No comments:
Post a Comment