Egg Kheema Samosa

Instructions

1. 1

   Prepare the Eggs

   • Place 6 eggs in a saucepan and cover them with cold water by about an inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to an ice water bath to stop the cooking process. Let them cool for 5 minutes.
   • Peel the hard-boiled eggs and finely chop or grate them. Set aside.
2. 2

   Cook the Kheema Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 4-5 minutes, until they break down and become mushy.
   • Add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the masalas for 1-2 minutes until the oil begins to separate from the mixture.
   • Add the chopped eggs and garam masala. Gently mix to combine everything without mashing the eggs too much. Cook for 2-3 minutes.
   • Turn off the heat, garnish with fresh coriander leaves, and transfer the filling to a plate to cool down completely.
3. 3

   Assemble the Samosas

   • In a small bowl, mix 2 tbsp of all-purpose flour with 3 tbsp of water to create a smooth, thick paste. This will act as a glue to seal the samosas.
   • Take one samosa patti. Fold one corner to the opposite edge to form a triangle, then fold it over again to create a cone-shaped pocket.
   • Spoon about 1-2 tablespoons of the cooled egg filling into the cone, ensuring not to overfill.
   • Apply the flour paste along the open edges of the pastry and press firmly to seal it shut. Make sure there are no gaps for the filling to escape.
   • Repeat the process for all the remaining sheets and filling.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C or 350°F).
   • To test the oil, drop a small piece of pastry; it should sizzle and rise to the surface gradually.
   • Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on medium-low heat for 6-8 minutes, turning them occasionally, until they are golden brown and perfectly crisp on all sides.
   • Using a slotted spoon, remove the fried samosas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the hot and crispy Egg Kheema Samosas immediately with mint chutney, tamarind chutney, or tomato ketchup.