Warqi Samosa by Chef Shireen Anwar

By on September 7, 2011

 Warqi Samosa by Chef Shireen Anwar


Flour 1 cup heaped
Salt ¼ tsp
Water to knead as required
Ingredients for Filling
Onion chopped 2 large
Eggs 3
Green chilies chopped 6
Coriander leaves 1 tbsp
Salt ½ tsp
Turmeric ¼ tsp heaped
Oil 3 tbsp
Method for Filling
Heat 3 tbsp oil, fry 2 chopped onion for 5 minutes, add 6 chopped green chilies, ½ tsp salt, ¼ tsp turmeric with 3 beaten eggs, stir well till done, lastly add 1 tbsp chopped coriander leaves. Remove.


Knead 1 cup flour with water and ¼ tsp salt into a medium dough, cover and leave it for 30 minutes then make into 10 small balls, roll 5 balls into a saucer size, spread one with melted ghee, cover with another go on doing till all 5 have been put on top of each other, cover and leave it for 30 minutes then roll out by sprinkling very little flour to a big round size of a dinner plate, roll very lightly, cut in four portions, apply little water beside the edges of each piece, put little filling in between and press down near the filling, do not press the edges. Heat oil in a wok slightly, it should not be hot, deep fry the samosa on very low flame on both the sides splashing with oil fry till light golden. Serve hot.