Appetizers

Egg Samosa Recipe

3

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.

6
5-6 eggs
4 onions finely chopped
1 cup potatoes grated
1/2 cup carrot grated
2 green chillies finely chopped
coriander leaves a bunch
1/4 tsp Turmeric powder
250 g maida
Salt as per taste
250 ml Oil
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.
Nutritions

Calories
431

Sodium
272mg
11% DV

Fat
37g
57% DV

Protein
5g
10% DV

Carbs
12g
4% DV

Fiber
2g
9% DV