Egg Korma Samosa

1. 1
   prep · ~26 min

   Prepare the dough.

   1.In a mixing bowl, combine 2 cups all-purpose flour with a pinch of salt.

   2.Gradually add water and knead into a firm, smooth dough (5-6 minutes).

   3.Cover with a damp cloth and rest for 20 minutes.

   TIPA firm dough yields crispier samosas. Don't make it too soft.
2. 2
   prep · ~15 min

   Make the cashew paste.

   1.Soak 2 tbsp cashews in warm water for 15 minutes.

   2.Drain and grind to a smooth paste with a teaspoon of water.
3. 3
   saute · ~9 min

   Cook the korma base.

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

   2.Add 0.5 tsp cumin seeds and let them crackle for 30 seconds.

   3.Add chopped onion and saute until translucent (3-4 minutes).

   4.Add 1 tsp ginger-garlic paste and chopped green chilies. Saute until the raw smell disappears (1 minute).

   5.Add 1 pinch turmeric powder, 1 pinch red chili powder, and 1 tsp coriander powder. Stir for 30 seconds.

   6.Reduce heat to low, add whisked yogurt and cashew paste. Stir continuously until well blended (2 minutes).

   TIPKeep the heat low after adding yogurt to prevent it from curdling.
4. 4
   simmer · ~5 min

   Finish the egg korma filling.

   1.Add the chopped boiled eggs and a pinch of salt. Mix gently to coat with the gravy.

   2.Sprinkle garam masala and cook for 2 minutes until the mixture is dry and holds together.

   3.Turn off the heat and mix in chopped coriander leaves.

   4.Let the filling cool completely.

   TIPThe filling must be completely dry and cool before stuffing, or the samosas will turn soggy.
5. 5
   assemble · ~10 min

   Shape the samosas.

   1.Divide the rested dough into 4 equal balls.

   2.Roll each ball into a thin oval, roughly 6 inches long.

   3.Cut each oval in half to create 2 semi-circles.

   4.Take one semi-circle, form a cone by bringing the straight edges together, overlapping slightly, and sealing with a dab of water.

   5.Fill the cone with 1-2 tablespoons of the cooled egg korma mixture.

   6.Seal the top edge firmly by pinching the dough together.

   TIPEnsure there are no cracks in the cone; any gap will leak oil and filling during frying.
6. 6
   fry · ~10 min

   Fry the samosas.

   1.Heat oil for deep frying in a heavy-bottomed pan to 350°F (medium heat).

   2.Carefully slide in the samosas in batches, without overcrowding.

   3.Fry on medium heat, turning occasionally, until deep golden and crispy (7-8 minutes).

   4.Drain on paper towels to remove excess oil.

   TIPFrying on medium-low heat ensures the dough cooks through and becomes exceptionally crispy without burning.
7. 7
   serve

   Serve hot with mint chutney and tamarind chutney.

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