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A delightful twist on a classic Indian snack! These crispy, golden samosas are filled with a rich and creamy egg korma, offering a savory and satisfying bite. Perfect for tea time or as a unique party appetizer.
For 4 servings
Prepare the Samosa Dough
Prepare the Filling Components
Cook the Korma Base
A delightful twist on a classic Indian snack! These crispy, golden samosas are filled with a rich and creamy egg korma, offering a savory and satisfying bite. Perfect for tea time or as a unique party appetizer.
This indian recipe takes 105 minutes to prepare and yields 4 servings. At 541.31 calories per serving with 15.08g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Finalize and Cool the Filling
Assemble the Samosas
Fry the Samosas
Replace eggs with 200g of crumbled paneer, minced chicken, or finely chopped mixed vegetables for a different flavor profile.
For a lower-fat version, brush the samosas with oil and bake at 200°C (400°F) for 20-25 minutes, or air-fry at 180°C (360°F) for 15-18 minutes, until golden and crisp.
Add 1-2 finely chopped green chilies along with the onions during the sautéing process for an extra kick of heat.
The hard-boiled eggs in the filling are an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
The combination of carbohydrates from the flour and healthy fats from ghee and cashews provides a significant energy boost, making it a satisfying and filling snack.
Cashews and ghee contribute monounsaturated and saturated fats, which are important for brain health, hormone production, and absorbing fat-soluble vitamins.
While delicious, this is an indulgent snack as it's deep-fried. The egg filling provides protein, but the pastry and frying method make it high in calories and fat. It's best enjoyed in moderation as a special treat.
One serving (2 samosas) contains approximately 550-650 calories, depending on the exact size and amount of oil absorbed during frying. This is an estimate and can vary.
Yes. You can prepare the filling 1-2 days in advance and store it in the refrigerator. You can also assemble the samosas, place them on a tray without touching, and freeze them. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Bubbles usually form if the dough is too soft (too much water) or if the oil is too hot when you start frying. Ensure the dough is stiff and the oil is at a low to medium-low temperature for a smooth, crisp crust.
They pair wonderfully with mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup. A cup of hot masala chai completes the experience.
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