Egg Samosa with Tamarind Chutney

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.75 tsp salt.
   • Pour in the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. When you press a fistful, it should hold its shape.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2

   Prepare the Egg Filling

   • While the dough rests, peel the hard-boiled eggs and chop them into small, bite-sized pieces. Set aside.
   • Heat 2 tbsp of oil in a pan over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomato and cook for 4-5 minutes until it breaks down and becomes mushy.
   • Add the turmeric powder, red chili powder, coriander powder, garam masala, and 0.75 tsp salt. Sauté the spices for 1 minute.
   • Turn off the heat. Gently fold in the chopped boiled eggs and fresh coriander leaves. Allow the filling to cool down completely before use.
3. 3

   Shape the Samosas

   • After 30 minutes, knead the rested dough for one more minute.
   • Divide the dough into 6 equal portions and roll them into smooth balls.
   • Take one ball and roll it into a thin oval shape, approximately 6-7 inches long.
   • Cut the oval in half crosswise to get two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly and pressing firmly to seal the seam.
   • Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled egg filling. Do not overstuff.
   • Apply a little water to the inner rim of the cone's opening. Pinch the top edges together firmly to seal the samosa completely.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be just hot enough, not smoking.
   • To test the temperature, drop a tiny piece of dough into the oil. It should sink and then rise to the surface slowly.
   • Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-12 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
   • Once done, remove the samosas with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
   • Repeat the process for the remaining samosas. Serve hot.