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Warqi Samosa (Layered Samosa)

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Warqi samosas are basically samosas with layered covering. One could use any filling, savoury or sweet to prepare this. Those who don’t have the time to prepare the covering can use Phyllo sheets.

I followed the recipe from Khana Pakana for the outer covering.

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Warqi Samosa (Layered Samosa)
Warqi samosas are basically samosas with layered covering. One could use any filling, savoury or sweet to prepare this. Those who don't have the time to prepare the covering can use Phyllo sheets. I followed the recipe from Khana Pakana for the outer covering.
Servings
Ingredients
For the Covering
  • 1 cup Flour
  • 1/4 teaspoon Salt
  • as required Water
  • as required Ghee (Clarified Butter)
  • Oil for deep frying
For the Filling
  • 3 eggs Boiled
  • 1 onion Chopped
  • 1/2 teaspoon Ginger paste
  • 1/2 teaspoon Garlic paste
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 tablespoon coriander leaves Chopped
  • 1 tablespoon Oil
Servings
Ingredients
For the Covering
  • 1 cup Flour
  • 1/4 teaspoon Salt
  • as required Water
  • as required Ghee (Clarified Butter)
  • Oil for deep frying
For the Filling
  • 3 eggs Boiled
  • 1 onion Chopped
  • 1/2 teaspoon Ginger paste
  • 1/2 teaspoon Garlic paste
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 tablespoon coriander leaves Chopped
  • 1 tablespoon Oil
Instructions
  1. Take the flour in a bowl.
  2. Mix salt.
  3. Add water, a little at a time, and knead till you get a smooth dough.
  4. Cover and keep aside for 30 minutes.
  5. Heat a pan. Pour 1 tablespoon oil.
  6. Add the chopped onion and saute till wilted.
  7. Add the ginger- garlic paste and saute till raw smell goes.
  8. Add the coriander powder, chilli powder and turmeric powder and fry for a minute.
  9. Add the boiled eggs and crumble the eggs.
  10. Mix well.
  11. Add salt and chopped coriander leaves and mix well.
  12. Switch off heat and allow to cool.
  13. Make 10 small balls of the dough.
  14. Roll out small sheets of 5" diameter.
  15. Take one sheet and pour a little bit of ghee and spread it out evenly.
  16. Place another sheet on top and continue the process till you have used 5 sheets.
  17. Cover with a wet cloth and keep aside for 30 minutes.
  18. Roll out the sheets to 10" diameter.
  19. Cut each of them into four portions.
  20. Place a tablespoon of the filling in the centre of each quarter.
  21. Apply water around the filling.
  22. Take one end and bring it to the other end to form a triangle.
  23. Press down lightly along the filling. Make sure NOT TO PRESS the edges.
  24. Heat oil for deep frying.
  25. When the oil is hot, fry the samosas on medium low heat till golden brown in colour.
  26. Serve Hot.
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