Warqi Samosa

Warqi samosas are popular for their phyllo edges that gives a look of papers. You can stuff the samosas with some other filling, like paneer or cooked vegetables or even shredded grilled chicken. 

Ingredients

For the dough

1 cup flour

water to knead as required

1/4 tsp salt

For the filling

3 eggs

2 onions, finely chopped

6 green chillies, finely chopped

3 tbsp vegetable oil

1 tbsp fresh coriander leaves

1/2 tsp salt

1/4 tsp turmeric powder

oil for deep-frying

Method

For the filling

Heat 3 tbsp oil in a pan. Put onions in hot oil and cook for 5 minutes.Then add green chillies, eggs, salt and turmeric powder. Stir-fry for 2 minutes or until well-done. Remove from the flame. Sprinkle coriander leaves over it. Let it cool completely.

For the dough

Place flour with salt in a bowl. Knead a soft dough with water. Cover with a wet cloth and leave it for 30 minutes.

After 30 minutes, make 10 small balls from the dough. Roll 5 balls

into a saucer size. Spread melted ghee on each samosa sheet. Cover with another, go on doing this till all 5 have been put on top of each other. Cover with a wet cloth and leave it for 30 minutes.

After 30 minutes roll out by sprinkling very little flour to a big round size of a dinner plate. Cut in four portions. Apply little water beside the edges of each portion. Put 1 tbsp filling mixture in between and press down near the filling. Do not press the edges. Repeat this procedure with all remaining ingredients.

Heat oil in a deep wok over medium high heat. Deep-fry the samosa on low flame for 5 minutes or until light golden. Remove from the oil and drain on paper towel.

Warqi samosa is ready to serve.