Samosa is not just a very popular Indian snack but also a very versatile one.Different parts of the country have different preparations for samosa. While in the north, aloo samosas are very popular, in the south, onion samosas find more takers. Samosas can not only have different kinds of fillings (potato, onion, chicken, mutton etc.), but can also be shaped in more than one unique way. Although predominantly a savoury snack, Samosas can also be prepared in the sweet form. Yes, in short I believe that an entire book can be written on Samosas .
But today, I am going to talk only about Egg Samosa. This recipe is straight from mummy’s kitchen, as I haven’t really come across it anywhere else . This used to be one of our “look-forward-to” and “eat-as-many-as-you-can” snacks in the Ramzaan meals .Preparation for egg samosas is a very simple, three-step process. First step is to make the scrambled egg (egg, chopped onions, coriander leaves, green chilli, salt) and allow it to cool. The scrambled egg should be properly scrambled and should not have too much moisture (so no tomatoes please!). Next step is to make the samosa dough (maida, little oil, water, salt). Last step is to roll the dough into roughly 5″ diameter, put the filling in center, moisten the circumference with water and then finally fold into a semi-circle, and tightly press the edges. Deep fry until light golden brown.
You can also get hold of special samosa cutters from the market. These cutters are basically used for getting more even and styled edges. Samosas can also be shaped as cones instead of semi-circles as I have described above.
For those of you who have never had this before, Egg Samosa may sound a little strange in the beginning. But trust me, when you eat it, you will be in heaven . So do prepare this in your homes too!!