Ask any Indian and you’ll know just how valued the samosa is for evening snacks—in fact, as a snack on any occasion! But here’s the thing about samosas. They are usually made with potatoes and are so widely available that their consumption has become too regular, too ordinary. So, naturally many of us gravitate towards other samosa variants like keema samosa. The problem with these is that they are usually too heavy.
So, what is a foodie supposed to do when in search of a samosa stuffing that is both extraordinary and light? Eggs and the repository of culinary knowledge from Bhopal can come to your rescue. Meet Khagine Ka Samosa, a dish that has its origins in the Middle East, but has travelled all the way to Central India to become a favourite among Bhopalis.
For those who don’t know, Khagina is a sort of spicy scrambled egg dish that is very popular among Muslims in Hyderabad and Bhopal. Packed with the flavours of red and green chillies, coriander powder and leaves, cumin, garam masala and turmeric powder, Khagina is a gem of a dish you can enjoy with rotis, parathas and even khichdi. Muslim families in Bhopal realised that Khagina is so delicious that it can easily be used as an interesting samosa filling.
Video credit: YouTube/Shakeel Anwer
And so, Khagine Ka Samosa was born in Bhopal’s households. The dish is not only yummy and protein-packed, but also very pocket-friendly and easy to make. Here’s the Khagine Ka Samosa recipe for you to try out.
Ingredients:
6 eggs
2 onions, finely chopped
1 tomato, finely chopped
¼ tsp cumin seeds
¼ tsp garlic paste
2 green chillies, finely chopped
½ tsp turmeric powder
½ tsp coriander powder
½ tsp red chilli powder
½ tsp garam masala
Salt, to taste
3 tbsp coriander leaves, finely chopped
2 tbsp oil
Oil, for frying
For the dough:-
1 cup all purpose flour
1.5 tbsp oil
½ tsp salt
½ cup water
Method:
1. To make the samosa patti dough, place the all purpose flour in a large bowl.
2. Add the salt, mix well, then add the oil and mix until you get a breadcrumb-like texture.
3. Now gradually add the water and make a stiff and smooth dough.
4. Cover the dough and let it rest for half an hour.
5. To make the Khagina, heat the oil in a wok.
6. Add the cumin seeds and let them crackle.
7. Once the cumin stops crackling, add the onions and garlic paste.
8. Mix well, then add the tomatoes.
9. Cook for a few minutes or until the onions turn brown.
10. Now add the salt, turmeric powder, coriander powder, red chilli powder and garam masala powder.
11. Mix well and let the spices cook for another minute.
12. Meanwhile, break the eggs into a large bowl and whisk them together.
13. Add the whisked eggs into the wok and mix well to make scrambled eggs.
14. Adjust the salt and cook until the eggs are ready.
15. Add coriander leaves, mix well and set the Khagina aside.
16. Take the samosa patti dough and divide it into eight parts.
17. Roll out each part into thin and long patti or strip.
18. Place the Khagina stuffing at the corner of one strip, apply water on the edges, then roll up the patti to form a layered samosa.
19. Prepare all the Khagina Samosas in this way.
20. Heat oil in a large wok and deep fry the Khagina Samosas until they turn golden brown.
21. Serve the Khagina Samosa with chutneys of your choice.