Take onion, capsicum, green chilli,coriander leaves and chop them.
Break 4 eggs in a bowl and beat with a fork.
Heat 1/2 tablespoon oil in a pan.
Add in the beaten egg.
Stir and cook for few seconds to make egg bhurji.
Immediately transfer to a bowl. The egg bhurji should be soft and moist.
In the same pan heat 1/2 tablespoon oil and add all the chopped veggies except coriander leaves.
Add salt, curry powder, black pepper and chat masala.
Saute for a minute and add in egg bhurji.
Stir well and then add coriander leaves.
Saute for 4-5 seconds and then remove from heat. Stuffing is ready.
Take store bought sambosa wrap or phylo sheets.They are rectangular shape thin whole wheat sheets.
Also make a thick paste with 1 teaspoon all purpose flour and 1 teaspoon of water.
Take a sambosa wrap in a work place.
Make a cone in one corner of the sheet.
Fill the cone with 2 tablespoon of prepared egg stuffing.
Now take the other part of the sheet and wrap over the stuffing.
Wrap again and keep the edge open.
Spread some prepared paste to the remaining edge.This paste will help to seal the edge nicely.
Now place the edge under one fold of the samosa to seal it nicely.
Like this make all the sambosa. It is necessary to cover the sambosa with a wet cloth to avoid them to dry.
Heat sufficient oil in a kadai od deep pan.
Slide 5-6 prepared sambosa at a time in medium heat oil.
Fry them in medium heat on both sides until light golden brown.
Transfer the golden brown and crisp sambosas to kitchen towel to remove excess oil.
Crisp and delicious sambosas are ready now to enjoy. Serve with a cup of Arabic or Turkish chai.
