Egg Patti Samosa

Instructions

1. 1

   Prepare the sealing paste. In a small bowl, whisk together the maida (all-purpose flour) and 3 tablespoons of water to form a smooth, thick paste. This will act as a glue to seal the samosas. Set it aside.

2. 2

   Make the egg filling. Heat 2 tablespoons of oil in a pan over medium heat. Add the finely chopped onions and sauté for 2-3 minutes until they become soft and translucent. Add the green chillies and ginger-garlic paste, and cook for another minute until the raw aroma disappears. Stir in the turmeric powder, red chilli powder, and salt. In a separate bowl, whisk the eggs well and pour them into the pan. Scramble for 2-3 minutes until cooked but still slightly moist. Turn off the heat, mix in the garam masala and chopped coriander leaves. Transfer the filling to a plate and let it cool down completely.

3. 3

   Assemble the samosas. Take one samosa patti and lay it flat. Fold one corner over to the center to form a triangle, then fold it over again to create a cone-shaped pocket. Carefully spoon about 1 to 1.5 tablespoons of the cooled egg filling into the cone, ensuring not to overfill. Apply the prepared flour paste along the open edge of the patti. Fold the open edge over the filling and press firmly to seal the samosa completely, making sure there are no gaps. Repeat with the remaining patti and filling.

4. 4

   Fry the samosas. Heat the oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F). To test, drop a small piece of patti; it should sizzle and rise gradually. Carefully slide 4-5 samosas into the hot oil at a time, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until they are an even golden brown and crispy. Remove with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.

5. 5

   Serve immediately. Enjoy the hot and crispy Egg Patti Samosas with mint chutney, tamarind chutney, or tomato ketchup.