Eggs – 5 to 6
Onions – 4, finely chopped
Potatoes – 1 cup, grated
Carrot – 1/2 cup, grated
Green Chillies – 2, finely chopped
Coriander Leaves – a bunch
Turmeric Powder – 1/4 tsp
Maida – 250 gms
Salt as per taste
Oil – 250 ml
. Shift together the maida and salt into a bowl.
. Add 1 tsp of oil and mix well.
. Keep aside for 60 minutes.
. Heat 1 tsp oil in a pan.
. Saute the onions and green chillies until onions turn golden.
. Add the grated potatoes and carrots.
. Stir-fry for a minute.
. Add salt, turmeric powder and coriander leaves.
. Break the eggs into the pan and cook until the eggs are done.
. Make small balls of the maida dough and roll them into thin chapatis.
. Place a tsp or 2 of the egg mixture and shape them into small/medium triangles. Seal the edges with little water.
. Heat oil for deep frying in a pan.
. Deep fry the prepared samosas until golden brown.
. Remove and drain excess oil.
. Serve hot with chutney or sauce.
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