Egg Kheema Samosa

1. 1
   boil · ~10 min

   Boil the eggs.

   Place eggs in a saucepan, cover with water and add a pinch of salt. Bring to a boil and cook for 8 minutes. Drain, cool in cold water, peel and finely chop.

2. 2
   knead · ~15 min

   Knead the samosa dough.

   1.Combine all-purpose flour, ajwain, a pinch of salt and melted ghee in a mixing bowl.

   2.Rub the ghee into the flour with your fingers until the mixture resembles breadcrumbs.

   3.Gradually add water, kneading to a firm, smooth dough.

   4.Cover with a damp cloth and rest for 15 minutes.

   TIPResting the dough relaxes the gluten and makes rolling easier.
3. 3
   saute · ~12 min

   Prepare the egg kheema filling.

   1.Heat 2 tsp oil in a frying pan over medium heat.

   2.Add the chopped onions and sauté until golden brown (6-7 min).

   3.Add green chili and grated ginger, sauté for 1 minute until fragrant.

   4.Stir in turmeric powder, cumin powder, red chili powder and a pinch of salt. Cook for 30 seconds.

   5.Add the chopped boiled eggs and mix well. Sauté for 2 minutes.

   6.Turn off the heat. Stir in garam masala, amchur and fresh coriander leaves.

   TIPCook the onions until properly golden — this builds the foundation of flavour.
4. 4
   prep

   Set up the filling and dough for assembly.

   Let the filling cool completely. Divide the rested dough into 4 equal balls.

   TIPEnsure the filling is completely cool before stuffing, or the moisture will make the samosas soggy.
5. 5
   assemble · ~12 min

   Shape the samosas.

   1.Roll each dough ball into a thin oval, about 7 inches long. Cut it in half across the middle.

   2.Take one semicircle and form a cone by folding it, sealing the overlapping edge with a dab of water.

   3.Fill the cone with a generous spoonful of egg kheema, pressing it in gently.

   4.Seal the open top by pinching the edges together firmly. Repeat to make 8 samosas.

   TIPSeal the edges tightly to prevent the samosa from opening during frying.
6. 6
   fry · ~12 min

   Deep fry the samosas.

   1.Heat oil for deep frying in a kadai over medium-low heat.

   2.Once the oil is medium hot, gently slide in 3-4 samosas at a time.

   3.Fry for 8-10 minutes, turning occasionally, until golden brown and crisp.

   4.Drain on paper towels to remove excess oil.

   TIPFry on a steady medium-low heat. High heat will brown the crust too quickly without cooking the dough through.
7. 7
   serve

   Serve hot with mint chutney and tamarind chutney.

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