Green Chilli: 3
Turmeric powder: ¼ tsp
Wheat flour/Plain flour: 1 cup
Rice flour: 2tbsp
Baking Powder: ½ tsp
Oil for deep frying
Method Of Preparation
Hard boil the eggs. Cut each into half and keep aside.
Heat oil in a pan and add finely chopped onions and green chillies to it. Add salt and turmeric powder to it. Sauté for a while till onion becomes translucent. Switch off the flame and keep aside let it cool.
In a bowl add wheat flour/plain flour, baking powder, rice powder and 1tbsp ghee. Add salt to water and add the water to the flour mix. Knead to form smooth dough. Apply 1tbsp ghee on the dough and keep this aside for 30 minutes. (The harder the dough the crisper the samosa will be)
Take small lemon sized ball from the dough and roll it flat to thin round shape. Cut the chappathi into four triangles. Do the same process till you finish the dough.
Take each triangle and add a teaspoon onion masala to it and put the egg on the masala placing the cut side down.
Take the three ends together and press to seal it and just give a slight twist.
Heat oil in a pan and add the samosas to it and deep fry till done.
Serve hot with tea.