Egg Patti Samosa
Crispy, golden-brown filo pastry triangles stuffed with a spicy, flavorful egg filling. A popular Indian street food snack that combines boiled eggs with aromatic spices and herbs, wrapped in thin strips of pastry and deep-fried to perfection. Perfect with evening chai or as a party appetizer.
For 4 servings
- prep
Prepare the boiled eggs and filling.
1.Peel the boiled eggs and grate them into a large mixing bowl.2.Finely chop the onions, green chilies, and coriander leaves.3.Grate the ginger and set all aromatics aside. - saute · ~5 min
Cook the spiced onion mixture.
1.Heat 2 tsp oil in a pan over medium heat.2.Add chopped onions and sauté until translucent (3-4 min).3.Add green chili and grated ginger; sauté until raw smell disappears (1 min).4.Add turmeric powder, red chili powder, coriander powder, and salt. Stir for 30 seconds until fragrant. - mix · ~2 min
Mix the egg filling.
1.Add the cooked spiced onion mixture to the grated eggs.2.Sprinkle garam masala, lemon juice, and chopped coriander leaves.3.Mix everything well until evenly combined. Check seasoning. Let cool completely. - prep
Prepare the sealing paste and samosa patti.
1.In a small bowl, mix 2 tbsp all-purpose flour with 2 tbsp water to form a smooth, thick sealing paste.2.Take the samosa patti strips out of the packet and cover with a slightly damp cloth to prevent drying. - assemble
Shape the egg patti samosas.
1.Take one samosa patti strip and fold one end diagonally over the other to create a cone shape at one end.2.Apply a little flour paste to seal the overlapping edge.3.Spoon 2-3 tbsp of the cooled egg filling into the cone, pressing gently.4.Fold the patti strip back and forth into a triangle until the strip ends.5.Seal the final edge with flour paste, ensuring no filling is exposed. - fry · ~10 min
Deep-fry the samosas until golden.
1.Heat oil in a kadai over medium heat. Test by dropping a small piece of patti — it should sizzle and rise slowly.2.Gently slide 2-3 samosas into the hot oil.3.Fry for 4-5 minutes, turning occasionally, until crisp and golden brown on all sides.4.Remove with a slotted spoon and drain on paper towels.TIPKeep oil on medium heat. High heat browns the pastry too fast without cooking through. - serve
Serve hot with chutney and chai.
1.Arrange the hot egg patti samosas on a serving plate.2.Serve immediately with mint chutney and tamarind chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the boiled eggs while still slightly warm for a fluffier, easier-to-mix filling.
- 2Cool the spiced onion mixture completely before mixing with eggs to prevent the filling from turning soggy.
- 3Keep unused samosa patti strips covered with a damp cloth to stop them from drying and cracking.
- 4Seal the samosa edges with a thick flour paste, pressing firmly to prevent leaking during frying.
- 5Fry at a steady medium heat — if the oil is too hot, the pastry browns before the filling warms through.
- 6Make the filling a day ahead and refrigerate; assemble and fry just before serving for the crispiest result.
Adapt it for your goals.
Spicier version
Add 1 extra finely chopped green chili and a pinch of cayenne pepper to the onion mixture for those who love a fiery kick.
cheesy egg patti samosaCheesy egg patti samosa
Mix 2 tablespoons of grated paneer or mozzarella into the egg filling for a richer, stretchy texture.
herb forward twistHerb-forward twist
Replace half the coriander with fresh mint leaves and add 1 teaspoon of chaat masala for a brighter, tangier flavor profile.
Why this is on our healthy list.
High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Rich in Antioxidants
Turmeric and coriander powder offer anti-inflammatory compounds that may support overall wellness.
Digestive Aid
Ginger and lemon juice stimulate digestion and add freshness to the filling without extra fat.
Frequently asked questions
Yes, brush each samosa lightly with oil and bake at 200°C (400°F) for 12-15 minutes, flipping once until golden and crisp.
