Egg Patti Samosa

Name: Egg Patti Samosa
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 5 pcs egg (hard boiled, peeled); 8 pcs samosa patti (filo pastry sheets, ready-made strips); 2 tsp oil (for sauteing); 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 tsp coriander powder; 0.25 tsp salt; 1 tbsp lemon juice; 3 tbsp coriander leaves (finely chopped); 2 tbsp all-purpose flour (for sealing paste); 2 tbsp water (for making sealing paste)

RATING

4.3/5(67)

TASTE SCORE

8/10

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.

PREP

25m

COOK

20m

SERVES

2 PIECES

215 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Grate the boiled eggs while still slightly warm for a fluffier, easier-to-mix filling.
2
Cool the spiced onion mixture completely before mixing with eggs to prevent the filling from turning soggy.
3
Keep unused samosa patti strips covered with a damp cloth to stop them from drying and cracking.
4
Seal the samosa edges with a thick flour paste, pressing firmly to prevent leaking during frying.
5
Fry at a steady medium heat — if the oil is too hot, the pastry browns before the filling warms through.
6
Make the filling a day ahead and refrigerate; assemble and fry just before serving for the crispiest result.

RECIPE VARIATIONS