Anda samosa recipe

Take a dough kneading plate and add all-purpose flour to it. Add a little salt and water and knead a fine dough of it. Once done, keep the dough aside to rest for 30 minutes.

Take a vessel to it add water, 4 eggs boil them for 8-10 minutes, peel them when cool, and keep aside.

To make the filling, place a deep, heavy-bottomed saucepan over medium-high heat and add the oil. When oil is hot, add the green chilies, hing, cumin seeds, onion, ginger, garlic, turmeric, and 1/2 tsp salt and stir. Cook for 2 minutes or until onion softens. Add 1/2 tsp salt, cumin, coriander, and chili powder. Cook 10 minutes, stirring occasionally, then sprinkle with garam masala . Stir and cook 5 more minutes. Add peas and coriander leaves and stir well. Taste for salt and add more if needed. Add hardboiled chopped eggs. Stir to combine. Heat through. Set aside to cool completely.

Pinch a little dough and roll it into a thin roti. Cut this in half and fold it into a cone-like shape. Add egg masala to this cone and seal it using a little water. Let the samosas dry for 30 minutes.

Once dried, put a kadhai over medium flame and when the oil is hot enough, fry the samosas for till golden brown and properly fried. Serve with tamarind and green chutney.