Mughlai Anda (Egg) Samosa for Ramadan

 Here's a delicious recipe for Mughlai Anda Samosa, perfect for iftar during Ramadan:

 

Ingredients:

For the Samosa Dough:

• 2 cups all-purpose flour
• 1/4 cup ghee or oil
• 1/2 teaspoon salt
• 1/2 teaspoon ajwain (carom seeds)
• Water as needed (approximately 1/2 cup)

For the Egg Filling:

• 6 hard-boiled eggs, chopped
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 cup fresh coriander leaves, chopped
• 2 tablespoons mint leaves, chopped
• 1/4 cup boiled and mashed potatoes
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon nutmeg powder (jaiphal)
• 1/4 teaspoon mace powder (javitri)
• 1/4 cup fried onions (birista)
• Salt to taste
• Oil for deep frying

Instructions:

Prepare the Dough:

1. In a large bowl, mix flour, salt, and ajwain.
2. Add ghee or oil and rub it into the flour until it resembles breadcrumbs.
3. Gradually add water and knead to form a firm but smooth dough.
4. Cover with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling:

1. Heat oil or ghee in a pan over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add green chilies and ginger-garlic paste. Sauté for 2 minutes until fragrant.
4. Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Sauté for another minute.
5. Add the mashed potatoes and mix well.
6. Add the chopped hard-boiled eggs and gently fold them in.
7. Sprinkle garam masala, nutmeg powder, and mace powder. Mix gently.
8. Add chopped coriander leaves, mint leaves, and fried onions. Mix well.
9. Turn off the heat and let the filling cool completely.

Assemble the Samosas:

1. Divide the dough into 10-12 equal portions and roll each into a ball.
2. Roll each ball into an oval or circle about 6-7 inches in diameter.
3. Cut each circle in half to make two semicircles.
4. Take one semicircle with the straight edge toward you.
5. Apply water along the straight edge.
6. Form a cone by bringing the two corners of the straight edge together, overlapping slightly, and pressing to seal.
7. Fill the cone with about 2 tablespoons of the egg filling.
8. Apply water along the open edge of the cone.
9. Press to seal the opening, creating a triangular samosa.
10. Ensure all edges are well sealed to prevent the filling from leaking during frying.

Frying the Samosas:

1. Heat oil in a deep pan or kadai over medium heat.
2. When the oil is hot (but not smoking), carefully slide in the samosas, a few at a time.
3. Fry until golden brown on all sides, turning occasionally.
4. Remove with a slotted spoon and drain on paper towels.

Serve:

• Serve hot with mint chutney, tamarind chutney, or ketchup.

The Mughlai touch in these samosas comes from the addition of aromatic spices like nutmeg and mace, along with the rich fried onions that give them a royal flavor. These samosas are perfect for iftar during Ramadan, as they can be prepared ahead of time and fried just before serving. The protein-rich egg filling makes them a satisfying option to break your fast.