Is Egg Patti Samosa healthy?

Egg Patti Samosa can be part of a balanced diet when eaten in moderation. The egg filling is a good source of protein. However, since they are deep-fried, they are high in calories and fat. For a healthier version, consider baking or air-frying them.

Can I make the filling ahead of time?

Yes, you can prepare the egg filling up to a day in advance. Store it in an airtight container in the refrigerator. Ensure it's at room temperature before you start filling the samosas to prevent the patti from getting soggy.

My samosas are opening up while frying. What did I do wrong?

This usually happens if the samosas are not sealed properly. Make sure to use a thick flour paste and press the edges firmly to create a tight seal. Also, avoid overfilling the samosas, as this can put pressure on the seams and cause them to burst.

Can I freeze these samosas?

Yes, you can freeze uncooked samosas. Arrange them in a single layer on a tray and freeze until solid. Then, transfer them to a freezer-safe bag. You can fry them directly from frozen, just add a few extra minutes to the cooking time.

Home / Recipes / indian / Egg Patti Samosa

indianMediumeggetariannut free

Egg Patti Samosa

POPULARITY

0.0/5

TASTE SCORE

8/10

Crispy, golden triangles filled with a flavorful mix of spiced scrambled eggs, onions, and herbs. A delicious and unique twist on the classic samosa, perfect for a savory snack or appetizer.

PREP

25m

COOK

20m

SERVES

4 PIECES

288 cal

SERVINGS

INSTRUCTIONS

5 steps. 20 minutes total.

5 STEPS

1
Prepare the sealing paste
- a.In a small bowl, whisk together the maida (all-purpose flour) and 3 tablespoons of water to form a smooth, thick paste. This will act as a glue to seal the samosas. Set it aside.
2
Make the egg filling
- a.Heat 2 tablespoons of oil in a pan over medium heat. Add the finely chopped onions and sauté for 2-3 minutes until they become soft and translucent. Add the green chillies and ginger-garlic paste, and cook for another minute until the raw aroma disappears. Stir in the turmeric powder, red chilli powder, and salt. In a separate bowl, whisk the eggs well and pour them into the pan. Scramble for 2-3 minutes until cooked but still slightly moist. Turn off the heat, mix in the garam masala and chopped coriander leaves. Transfer the filling to a plate and let it cool down completely.
3
Assemble the samosas
- a.Take one samosa patti and lay it flat. Fold one corner over to the center to form a triangle, then fold it over again to create a cone-shaped pocket. Carefully spoon about 1 to 1.5 tablespoons of the cooled egg filling into the cone, ensuring not to overfill. Apply the prepared flour paste along the open edge of the patti. Fold the open edge over the filling and press firmly to seal the samosa completely, making sure there are no gaps. Repeat with the remaining patti and filling.
4
Fry the samosas
- a.Heat the oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F). To test, drop a small piece of patti; it should sizzle and rise gradually. Carefully slide 4-5 samosas into the hot oil at a time, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until they are an even golden brown and crispy. Remove with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve immediately
- a.Enjoy the hot and crispy Egg Patti Samosas with mint chutney, tamarind chutney, or tomato ketchup.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the egg filling is completely cool before filling the samosas. A warm filling can make the patti soggy and cause it to tear.
2
Seal the samosas very well. Any opening can cause the filling to leak out and the samosa to absorb excess oil.
3
Fry the samosas on a consistent medium heat. Frying on high heat will brown the outside too quickly, leaving the inside of the patti undercooked.
4
Do not overcook the egg scramble initially. It will cook further during the frying process, and starting with a slightly moist scramble ensures a better texture.
5
For extra flavor, you can add a pinch of chaat masala to the egg filling or sprinkle it over the hot samosas before serving.

RECIPE VARIATIONS

Adapt it for your goals.

Filling

Add finely chopped vegetables like bell peppers, carrots, or boiled peas to the egg mixture for added texture and nutrition.

Spice Level

For a spicier version, increase the amount of green chillies and red chilli powder. You can also add a pinch of black pepper powder.

Cooking Method

For a healthier alternative, you can bake or air-fry the samosas. Brush them lightly with oil and bake at 200°C (400°F) for 15-20 minutes or air-fry at 180°C (360°F) for 10-12 minutes, until golden and crisp.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Good Source of Protein

Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.

bolt

Energy Boosting

The combination of carbohydrates from the patti and protein and fats from the egg filling provides a quick and sustained energy boost, making it a satisfying snack.

leaf

Rich in Micronutrients

This recipe includes ingredients like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that support overall health.

QUESTIONS?

Frequently asked questions

Each Egg Patti Samosa contains approximately 100-110 calories, depending on the size and the amount of oil absorbed during frying.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

EXPLORE

Cuisines we love

American742 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion0 Greek1 Gujarati375

Egg Patti Samosa

For 4 servings

5 steps. 20 minutes total.

Prepare the sealing paste

Make the egg filling

Assemble the samosas

Fry the samosas

Serve immediately