Pairs well with Egg and Potato Samosa
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Egg and Potato Samosa
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A crispy, flaky Indian snack with a unique twist of separate egg and potato fillings, combining creamy eggs and spicy potatoes wrapped in a perfect samosa dough.
00:30:00 total
Serves 4
medium
Snack
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🧂
🍋
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🌶️
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Ingredients
- all-purpose flour - 100 g (for dough)
- ghee - 25 g (fat for dough, about 20-25% of flour weight)
- salt - watch the video to see (for dough and filling)
- carom seeds (ajwain) - watch the video to see (for dough aroma)
- water - watch the video to see (to knead dough into stiff ball)
- oil - watch the video to see (for frying samosas and sautéing filling)
- whole coriander seeds - watch the video to see (for rustic potato masala, crushed)
- fennel seeds - watch the video to see (for rustic potato masala, crushed)
- cumin seeds - watch the video to see (for rustic potato masala, crushed)
- ginger - watch the video to see (finely chopped for potato masala)
- green chili - watch the video to see (finely chopped for potato masala)
- chili powder - watch the video to see (for potato masala)
- amchur powder (dry mango powder) - watch the video to see (for potato masala)
- kasuri methi (dried fenugreek leaves) - watch the video to see (optional, for potato masala in winter)
- boiled potatoes - watch the video to see (cut into small pieces for potato masala)
- lime juice - watch the video to see (added to potato masala after cooking)
- boiled eggs - watch the video to see (cubed small pieces for egg filling)
- black pepper - watch the video to see (for egg filling)
- fresh coriander leaves - watch the video to see (chopped for egg filling)
Instructions
- Prepare the dough: Mix all-purpose flour with ghee (20-25% of flour weight), salt, and carom seeds. Use fingers to crumble the mixture until it resembles bread crumbs. Add very little water and knead into a stiff dough. Rest the dough covered for 20-30 minutes.
- Make the potato masala filling: Crush whole coriander, fennel, and cumin seeds. Heat oil in a pan, add crushed spices, finely chopped ginger and green chili, and sauté on low flame. Add chili powder, amchur powder, kasuri methi (optional), and salt. Add small pieces of boiled potatoes and toss well. Switch off heat and add lime juice.
- Prepare the egg filling: Cube boiled eggs into small pieces. Mix with black pepper, chopped coriander, and salt to taste.
- Assemble the samosas: Roll rested dough into thin sheets. Cut into strips. Apply water on edges and form a cone shape. Fill the cone first with egg filling, then with potato masala. Seal the edges carefully to form a triangle shape. Press and attach the final edge to complete the samosa.
- Fry the samosas: Heat oil to moderate temperature (bubbles should be slow). Fry samosas until golden brown and crispy on all sides. Drain excess oil on paper towels.
