Egg Samosa

Prep Time: 20min
Cook Time: 20min
Total Time: 40min
Yield: 6 Egg Samosas

Ingredients

2 Spring Roll Wrappers/Sheets

1/4 Cup Water

2 Tblspn All Purpose Flour/Maida

Oil for Deep Fry

For Stuffing

1 Medium Sized Onion, finely chopped

1/2 Tspn Chaat Masala
1/4 Tspn Coriander(Dhania) Powder
1/4 Cup Grated Carrot
3 Eggs
Salt to Taste
1/2 Tspn Red Chilli Powder

1 Tblspn Oil

Directions

• Check out my blog for Spring Roll Wrappers/Sheets recipe.
• Whisk eggs in a bowl & keep aside.
• For stuffing, heat oil in a pan on a medium-low flame; add chopped onion, grated carrot & saute for 2-3 minutes.
• Add red chilli powder, salt, coriander powder, chaat masala & saute for a second. 

• Now add whisked eggs & scramble lightly. Saute for 2-3 minutes or until eggs are cooked.

• Turn off the flame & keep aside.

• In a bowl add all purpose flour, water & mix with a spoon to form a smooth paste. Keep aside.

• Place spring roll sheets on a plate & make 2 straight cuts using knife on each sheet. 

• Take one sheet & apply all purpose flour paste on one edge as shown in the picture below.

• Start to fold from one end & make it into a cone shape. 

• Fill the cone with 2-3 tablespoons of stuffing & seal the edges with all purpose flour paste. Place it on a plate & repeat the process with the remaining sheets.

• Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough, add samosas into the oil.
• Fry them in small batches for 4-5 minutes or until golden brown. 

• Keep turning the egg samosas with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil.

• Serve egg samosas with tomato ketchup or green chutney.