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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.
For 4 servings
Prepare the sealing paste. 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.
Make the egg filling. 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.
Assemble the samosas. 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.
Fry the samosas. 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.
Serve immediately. Enjoy the hot and crispy Egg Patti Samosas with mint chutney, tamarind chutney, or tomato ketchup.
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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.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 287.81 calories per serving with 10.44g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Add finely chopped vegetables like bell peppers, carrots, or boiled peas to the egg mixture for added texture and nutrition.
For a spicier version, increase the amount of green chillies and red chilli powder. You can also add a pinch of black pepper powder.
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.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
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.
This recipe includes ingredients like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that support overall health.
Each Egg Patti Samosa contains approximately 100-110 calories, depending on the size and the amount of oil absorbed during frying.
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.
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.
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.
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.