Egg Korma Samosa

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a stiff, firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
2. 2

   Prepare the Filling Components

   • While the dough rests, peel the hard-boiled eggs and chop them into small, 1/4-inch pieces. Set aside.
   • Drain the soaked cashew nuts and grind them with 1-2 tablespoons of water to a very smooth paste.
3. 3

   Cook the Korma Base

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for 4-5 minutes, stirring occasionally, until the oil begins to separate from the masala.
   • Reduce the heat to low. Add the whisked yogurt and the cashew paste. Stir continuously for 2-3 minutes to prevent the yogurt from curdling. Cook until the gravy thickens into a rich paste.
4. 4

   Finalize and Cool the Filling

   • Turn off the heat. Gently fold in the chopped eggs, garam masala, the remaining 0.75 tsp of salt, and chopped cilantro.
   • Mix gently to combine without mashing the eggs too much.
   • Spread the filling on a plate or tray in a thin layer to allow it to cool down completely. A cool, dry filling is essential for crispy samosas.
5. 5

   Assemble the Samosas

   • Lightly knead the rested dough for a minute and divide it into 4 equal-sized balls.
   • Working with one ball at a time, roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Form it into a cone shape, overlapping the edges and pressing firmly to seal the seam.
   • Hold the cone and fill it with about 1.5 to 2 tablespoons of the cooled egg korma filling. Do not overstuff.
   • Apply a little water to the inner rim of the cone's opening. Pinch the edges together firmly to seal the samosa completely.
   • Repeat with the remaining dough and filling to make 8 samosas.
6. 6

   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 that a small piece of dough dropped in rises to the surface slowly.
   • Carefully slide 3-4 samosas into the oil. Do not overcrowd the pan.
   • Fry on low heat for 12-15 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Using a slotted spoon, remove the samosas and drain them on a wire rack or paper towels to remove excess oil.
   • Let the oil cool slightly before frying the next batch. Serve hot with mint chutney or tamarind chutney.

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