Egg Kheema Samosa
Crispy, golden-brown samosas filled with a savory mixture of spiced minced egg and aromatic masalas. A perfect tea-time snack or party appetizer that offers a delicious twist on the classic.
For 4 servings
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.
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.
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.
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.
Serve
- Serve the hot and crispy Egg Kheema Samosas immediately with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before stuffing. A warm filling will make the pastry soggy and prone to breaking.
- 2Seal the samosas tightly to prevent the filling from spilling out into the oil during frying.
- 3Fry the samosas on medium-low heat for a crispy, evenly cooked pastry. High heat will brown the outside quickly while leaving the inside undercooked.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and can result in greasy, soggy samosas.
- 5For a finer texture, you can grate the hard-boiled eggs instead of chopping them.
- 6Add a squeeze of lemon juice to the filling at the end for a tangy flavor boost.
Adapt it for your goals.
Healthier Version
For a lower-fat option, brush the assembled samosas with a little oil and bake at 200°C (400°F) for 15-20 minutes or until golden and crisp. You can also use an air fryer.
Spicier KickSpicier Kick
Increase the amount of green chillies or add 1/2 teaspoon of black pepper powder to the filling for extra heat.
Cheesy DelightCheesy Delight
Mix 1/4 cup of grated mozzarella or cheddar cheese into the cooled egg filling before stuffing the samosas.
Meat Lover's TwistMeat Lover's Twist
Replace the minced egg with an equal amount of cooked minced chicken, mutton, or turkey for a non-vegetarian alternative.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Energy Boosting
The combination of carbohydrates from the pastry and protein and fats from the filling provides a substantial energy boost, making it a filling snack.
Source of Key Nutrients
This recipe contains ingredients like onions, tomatoes, and turmeric, which contribute essential vitamins, minerals, and antioxidants like lycopene and curcumin to your diet.
Frequently asked questions
Each Egg Kheema Samosa contains approximately 135-140 calories, primarily from the pastry and the oil used for deep-frying. The exact count can vary based on the size and thickness of the samosa patti.
