Akuri Samosa
Akuri Samosa is a great variant of traditional Indian snack which is fried or baked with usually savory filling inside. Akuri is a Parsi style of preparing eggs. In Akuri, eggs are scrambled but are runny and have a creamy texture unlike an egg bhurji. People who love samosa, would certainly want to try every type of filling. Akuri Samosa is a successful take on two old school recipes, however, comes out as a whole new experience. There’s nothing as comforting as an egg and nothing more satisfying than a fried flaky pastry. A fantastic Indian snack which has many variants in the world. From a regular snack shop on the street to a fancy restaurant, Samosa finds a prominent place in most of the eating outlets . So, if you have not tried samosa at home well then what are you waiting for? Impress your family and friends with this masterpiece of a recipe.
Akuri is a typical Parsi Egg Dish that comprises of lightly scrambled eggs with flavours of coriander and turmeric. In this recipe, the eggs are stuffed in the flaky samosa pastry making it one quick and delicious snack.
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What is Akuri Samosa??
We have eaten Samosas in India in various cities, there could only be a few who don’t know what Samosa is. For me Samosa is an irresistible snack which I have been eating since my childhood. Samosa is a snack which is generally served along with Jalebi, biscuits and namkeen bhujia in many houses I visited. Though it has a shape of triangle, still you would want to eat the tip to get that crispness of a pastry and then enjoy the crunch with savory filling mostly made with potatoes and other spices. Another traditional recipe from the Parsi community is Akuri, a simple yet most comforting egg dish where eggs are scrambled and mixed with flavors of some spices, onion, ginger, and garlic. Eggs are cooked till they are slightly soft and runny unlike a bhurji. It is a creamy and tasty recipe served with pavs or bread toasts. Akuri Samosa is an amazing way of doing a north Indian in Parsi style. Small triangle pockets of well kneaded pastry filled with delightful Akuri filling, fried till its brown and crispy on the outside, served with green chutney, tomato ketchup or any hot sauce is a superb way of treating your friends and family well.
Have you tried these Samosa?
- Chole Samosa : Chickpeas and fried pastry, amazing combo.
- Chowmein Samosa: Very close to a spring roll but a different shape with your favorite noodles inside.
- Keema Samosa: Wow, that is my favourite, minced meat mixed aromatic and hot spices is full of crunch and flavour.
- Cheese Samosa: Super delicious creamy cheese filling and delicious crispy outside is a must try.
- Khoya Samosa: It is a sweet version of the snack, which is filled with Mawa and dipped in sugar syrup.
- Paneer Samosa: Spices with soft paneer, makes it an irresistible snack.
- Akuri Samosa : Parsi Akuri (soft and runny spiced scrambled eggs) filled with delicious fried pastry, is one of the best samosas I have tried.
How to make Akuri Samosa?
1) For the dough, take the refined flour in a bowl. Add salt, refined oil and ice-cold water to the flour and make a hard/tight dough. Let the dough rest for at least 25 mins
2) Crack open 3 whole eggs and beat them.
3) In a frying pan, melt butter and add cumin seeds, chilli and ginger garlic paste to it. Add the beaten eggs and the powdered spices to it along with salt and pepper.
4) Once the egg starts to cook, add the chopped onion, chopped tomato and coriander to the pan. Cook the eggs till a little runny and soft.
5) Roll out the dough in an oval shape and cut it into 2. Apply water to the edges and make a cone. Stuff the egg mixture in this dough cone and place a cube of mozzarella in the middle. Seal the edges making a triangular pocket.
6) Deep fry the samosa at a very low temperature (150-160 degrees) to ensure a crispy, golden, and smooth crust. Serve it with your favourite chutney.
Suggested cookware for the recipe
Expert Tips
- Ensure that Akuri eggs are runny and creamy, unlike bhurji.
- For flaky and non-blistery pastry crust add ghee to bind the flour together with minimum usage of water.
- You can have big or small sizes of the samosa for variation at different times.
- Don’t use too hot oil while deep frying the Samosa.
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