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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
Cook the Kheema Filling
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.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 345.9 calories per serving with 14.47g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Assemble the Samosas
Fry the Samosas
Serve
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.
Increase the amount of green chillies or add 1/2 teaspoon of black pepper powder to the filling for extra heat.
Mix 1/4 cup of grated mozzarella or cheddar cheese into the cooled egg filling before stuffing the samosas.
Replace the minced egg with an equal amount of cooked minced chicken, mutton, or turkey for a non-vegetarian alternative.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The combination of carbohydrates from the pastry and protein and fats from the filling provides a substantial energy boost, making it a filling snack.
This recipe contains ingredients like onions, tomatoes, and turmeric, which contribute essential vitamins, minerals, and antioxidants like lycopene and curcumin to your diet.
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.
While delicious, Egg Kheema Samosa is a deep-fried snack and is high in calories and fat. It's best enjoyed in moderation. The egg filling provides a good amount of protein. For a healthier version, consider baking or air-frying them.
Absolutely! You can make a traditional samosa dough using all-purpose flour (maida), a little salt, carom seeds (ajwain), and oil or ghee. However, using ready-made samosa patti is a convenient time-saver.
Yes, the egg kheema filling can be made a day in advance and stored in an airtight container in the refrigerator. This can make the assembly process much quicker.
Store leftover fried samosas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven or an air fryer for a few minutes to regain their crispiness. Avoid microwaving, as it will make them soggy.
Yes, you can freeze uncooked samosas. Arrange the assembled samosas on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. They can be fried directly from frozen, though they may need a few extra minutes of cooking time.
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