Egg Samosas

Anecdote

Kanchana decided not to be my friend. Instinctively she liked what she saw but other factors deterred her. Let the factors be a mystery for now, and let me introduce you to this very pretty English looking Bengali buddy of mine. 

Kanchana's unique appealing proposition is her ever zealous penchant to learn. She is always in the path of learning and does not hesitate to admit that she did not or does not know. Always on a path of progression, this freelance corporate writer therefore loves what is new. New fashion, new cuisine, new technology and new parenting comes naturally to her. Thankfully, what still hold ground in the old is her man!

The fact that mother and son went on a trek to eat a goat cheese salad in a tiny obscure cafe in Barcelona just because Abhi aunty had said it was pure heaven is a case in point.

Stuff that you must have:

(From 6 eggs, you can easily make about 13-14 samosas )

6 Boiled eggs, chopped into very small pieces

1 Large Onion chopped finely

3 Green chillies chopped finely (this varies on taste)

Salt and pepper powder.

What to do:

In a non-stick pan take some oil. Heat it. Put the chopped onions and sauté till glossy. Add green chillies. Mix well and then add the chopped boiled eggs. Mix very well. Then add salt and pepper powder. Make sure that egg-onion mixture is very mixed and a little oily. After it is done, let it cool. Put some salt and oil in flour and prepare dough like you would when you make puris. Then make flour balls of slightly large size and roll out a big circle. Cut the circle into half. Lift one half and hold it like a cup between your thumb and forefinger. Spoon in the egg mixture and seal the mouth of the dough cup. You should form small triangular samosas. The samosas shouldn’t be too big or too small. Pour oil in a wok. Heat it very well and then deep fry the samosa. Your egg samosa is now ready. Serve it hot with tomato sauce.

How to serve:

Serve it hot with tomato sauce.

Trivia:

Samosas originated in Central Asia in the 10th century and came to India via traders. Ibn Battuta is said to written about the samosa as a part of the third course of a meal served with pulao in the court of Muhammed bin Tughluq. Samosas in most parts of the world are filled with potatoes or onions or meat or chicken. However the egg filling is found in Indonesia.