Rajasthani Egg Samosa

Name: Rajasthani Egg Samosa
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1.5 cup All-Purpose Flour (For the dough); 3 tbsp Ghee (Melted, for the dough); 0.5 tsp Carom Seeds (For the dough); 0.5 tsp Salt (For the dough); 0.5 cup Water (For kneading, as needed); 4 large Eggs (Hard-boiled and roughly chopped); 1 medium Onion (Finely chopped); 2 pcs Green Chillies (Finely chopped); 1 tsp Ginger-Garlic Paste; 2 tbsp Vegetable Oil (For the filling); 1 pinch Turmeric Powder; 0.75 tsp Red Chili Powder (Adjust to taste); 1 tsp Coriander Powder; 0.5 tsp Cumin Powder; 0.5 tsp Garam Masala; 0.5 tsp Dry Mango Powder; 2 tbsp Cilantro (Freshly chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

A delicious twist on the classic, these crispy pockets are filled with a spicy, savory mixture of boiled eggs and aromatic Rajasthani spices. Perfect for tea time or as a party appetizer, they bring a unique flavor that's both familiar and exciting.

PREP

30m

COOK

25m

SERVES

2 PIECES

415 cal

SERVINGS

METHOD · 4 STEPS

Prepare the Samosa Dough
1.In a large bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp salt.
2.Pour in the melted ghee. Using your fingertips, rub the ghee into the flour for 3-4 minutes until the mixture resembles coarse, damp sand. This 'moyan' step is key for a flaky crust.
3.Gradually add small amounts of water and knead to form a stiff, firm dough. Do not over-knead; it should not be soft like chapati dough.
4.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Create the Spicy Egg Filling
1.While the dough rests, heat 2 tbsp of oil in a pan over medium heat.
2.Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
3.Stir in the ginger-garlic paste and green chillies. Cook for 1 minute until the raw aroma disappears.
4.Add all the dry spice powders: turmeric, red chili, coriander, cumin, and garam masala. Sauté for 30 seconds until fragrant.
5.Turn off the heat. Add the chopped hard-boiled eggs, dry mango powder, chopped cilantro, and 0.75 tsp salt. Gently fold everything together, being careful not to mash the eggs.
6.Transfer the filling to a plate and allow it to cool completely to room temperature.
Shape the Samosas
1.After resting, knead the dough for one minute. Divide it into 4 equal-sized balls.
2.Take one ball and roll it into a thin oval, about 6-7 inches long.
3.Cut the oval in half crosswise, creating two semi-circles.
4.Take one semi-circle and apply a little water along the straight edge. Form it into a cone shape, overlapping the edges and pressing firmly to seal the seam.
5.Hold the cone in your hand and fill it with about 2 tablespoons of the cooled egg mixture. Do not overstuff.
6.Apply a little water to the inner rim of the cone's opening. Pinch the top edges together firmly to seal the samosa completely. You can create a small pleat on one side before sealing for a traditional look.
Fry to Golden Perfection
1.Heat the 2 cups of oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be just hot enough that a small piece of dough dropped in sizzles gently and rises slowly.
2.Carefully slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
3.Fry on low heat for 10-12 minutes, turning them occasionally. This slow frying process is essential for a crispy, perfectly cooked crust.
4.Once they are golden brown and crisp on all sides, remove them with a slotted spoon.
5.Drain on a wire rack or paper towels to remove excess oil. Serve hot.

PRO TIPS

What to keep in mind.

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

1
The dough must be stiff. A soft dough will absorb excess oil and result in soggy, not crispy, samosas.
2
Ensure the filling is completely cool before stuffing. A warm filling can create steam and tear the dough.
3
Seal the samosas very carefully and firmly. Any gaps will cause the filling to leak into the oil while frying.
4
Fry on consistently low to medium-low heat. Frying in very hot oil will brown the outside quickly while leaving the inside doughy and preventing the crust from becoming 'khasta' (flaky and crisp).

RECIPE VARIATIONS

Adapt it for your goals.

Healthier Version

For a lower-fat option, brush the samosas with a little oil and bake at 200°C (400°F) for 20-25 minutes, or until golden and crisp. You can also use an air fryer at 180°C (350°F) for 15-18 minutes.

Filling Add ins

Filling Add-ins

Enhance the filling by adding 1/2 cup of crumbled paneer, mashed potatoes, or green peas along with the eggs.

Dough Variation

Replace half of the all-purpose flour with whole wheat flour (atta) for a slightly healthier and nuttier crust.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Excellent Source of Protein

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

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