Rajasthani Egg Samosa

1. 1

   Step 1

   • a.Prepare the Samosa Dough
   • b.In a large bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp salt.
   • c.Pour in the melted ghee. Using your fingertips, rub the ghee into the flour for 3-4 minutes until the mixture resembles coarse, damp sand. This 'moyan' step is key for a flaky crust.
   • d.Gradually add small amounts of water and knead to form a stiff, firm dough. Do not over-knead; it should not be soft like chapati dough.
   • e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Step 2

   • a.Create the Spicy Egg Filling
   • b.While the dough rests, heat 2 tbsp of oil in a pan over medium heat.
   • c.Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • d.Stir in the ginger-garlic paste and green chillies. Cook for 1 minute until the raw aroma disappears.
   • e.Add all the dry spice powders: turmeric, red chili, coriander, cumin, and garam masala. Sauté for 30 seconds until fragrant.
   • f.Turn off the heat. Add the chopped hard-boiled eggs, dry mango powder, chopped cilantro, and 0.75 tsp salt. Gently fold everything together, being careful not to mash the eggs.
   • g.Transfer the filling to a plate and allow it to cool completely to room temperature.
3. 3

   Step 3

   • a.Shape the Samosas
   • b.After resting, knead the dough for one minute. Divide it into 4 equal-sized balls.
   • c.Take one ball and roll it into a thin oval, about 6-7 inches long.
   • d.Cut the oval in half crosswise, creating two semi-circles.
   • e.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.
   • f.Hold the cone in your hand and fill it with about 2 tablespoons of the cooled egg mixture. Do not overstuff.
   • g.Apply a little water to the inner rim of the cone's opening. Pinch the top edges together firmly to seal the samosa completely. You can create a small pleat on one side before sealing for a traditional look.
4. 4

   Step 4

   • a.Fry to Golden Perfection
   • b.Heat the 2 cups of 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 sizzles gently and rises slowly.
   • c.Carefully slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
   • d.Fry on low heat for 10-12 minutes, turning them occasionally. This slow frying process is essential for a crispy, perfectly cooked crust.
   • e.Once they are golden brown and crisp on all sides, remove them with a slotted spoon.
   • f.Drain on a wire rack or paper towels to remove excess oil. Serve hot.

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