Egg Kheema Samosa
Crispy, golden samosas stuffed with a spiced mixture of crumbled boiled eggs and sautéed onions. A popular Indian snack that transforms humble eggs into a flavour-packed treat, perfect with a cup of chai or tangy chutney.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place eggs in a saucepan, cover with water and add a pinch of salt. Bring to a boil and cook for 8 minutes. Drain, cool in cold water, peel and finely chop.
- knead · ~15 min
Knead the samosa dough.
1.Combine all-purpose flour, ajwain, a pinch of salt and melted ghee in a mixing bowl.2.Rub the ghee into the flour with your fingers until the mixture resembles breadcrumbs.3.Gradually add water, kneading to a firm, smooth dough.4.Cover with a damp cloth and rest for 15 minutes.TIPResting the dough relaxes the gluten and makes rolling easier. - saute · ~12 min
Prepare the egg kheema filling.
1.Heat 2 tsp oil in a frying pan over medium heat.2.Add the chopped onions and sauté until golden brown (6-7 min).3.Add green chili and grated ginger, sauté for 1 minute until fragrant.4.Stir in turmeric powder, cumin powder, red chili powder and a pinch of salt. Cook for 30 seconds.5.Add the chopped boiled eggs and mix well. Sauté for 2 minutes.6.Turn off the heat. Stir in garam masala, amchur and fresh coriander leaves.TIPCook the onions until properly golden — this builds the foundation of flavour. - prep
Set up the filling and dough for assembly.
Let the filling cool completely. Divide the rested dough into 4 equal balls.
TIPEnsure the filling is completely cool before stuffing, or the moisture will make the samosas soggy. - assemble · ~12 min
Shape the samosas.
1.Roll each dough ball into a thin oval, about 7 inches long. Cut it in half across the middle.2.Take one semicircle and form a cone by folding it, sealing the overlapping edge with a dab of water.3.Fill the cone with a generous spoonful of egg kheema, pressing it in gently.4.Seal the open top by pinching the edges together firmly. Repeat to make 8 samosas.TIPSeal the edges tightly to prevent the samosa from opening during frying. - fry · ~12 min
Deep fry the samosas.
1.Heat oil for deep frying in a kadai over medium-low heat.2.Once the oil is medium hot, gently slide in 3-4 samosas at a time.3.Fry for 8-10 minutes, turning occasionally, until golden brown and crisp.4.Drain on paper towels to remove excess oil.TIPFry on a steady medium-low heat. High heat will brown the crust too quickly without cooking the dough through. - serve
Serve hot with mint chutney and tamarind chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the eggs for exactly 8 minutes, then shock in cold water to stop cooking.
- 2Sauté onions until deep golden — not just translucent — for richer flavor.
- 3Let the filling cool completely before stuffing to prevent soggy samosas.
- 4Seal samosa edges with water and press firmly to avoid bursting in hot oil.
- 5Fry on medium-low heat so the crust crisps evenly without browning too fast.
- 6Rest the dough for at least 15 minutes to make rolling easier and prevent shrinkage.
- 7Store fried samosas in a 200°F oven to keep crisp if making ahead.
Adapt it for your goals.
Paneer Egg Kheema
Replace half the boiled eggs with crumbled paneer for a creamier, richer filling that adds a subtle dairy sweetness.
Spicy Chicken Style Egg KheemaSpicy Chicken-Style Egg Kheema
Add 1/2 tsp of Kashmiri red chili powder and a pinch of black pepper for extra heat, mimicking a spicier keema masala.
Low Oil Baked SamosaLow-Oil Baked Samosa
Brush assembled samosas with oil and bake at 375°F for 20-25 minutes until golden — a lighter alternative to deep frying.
Vegan Eggless KheemaVegan Eggless Kheema
Replace chopped boiled eggs with crumbled firm tofu (pressed dry) and add a pinch of kala namak for an eggy aroma.
Why this is on our healthy list.
Good Source of Protein
Eggs provide high-quality protein that supports muscle repair and satiety, making these samosas more filling than typical potato-filled versions.
Digestive Spices
Ajwain (carom seeds), ginger, and turmeric in the dough and filling aid digestion and reduce bloating after a fried snack.
Low-Carb Filling
Unlike traditional aloo samosas, the egg-based filling is lower in carbohydrates, appealing to those watching their carb intake.
Rich in Choline
Eggs are a natural source of choline, a nutrient important for brain health and liver function.
Frequently asked questions
This usually happens if the edges weren't sealed tightly enough or if the filling was too moist. Make sure to press the seams firmly and cool the filling completely.
