Egg Samosa
Egg samosa is made of boiled eggs and a varoety of ingredients including onions, ginger garlic paste, and others. The stuffing is sealed inside a thin samosa sheet and fried in hot cooking oil to perfection.
Ingredients
- 4 pieces eggs boiled, chopped
- 2 tbsp cooking oil
- 3 pieces onion finely chopped
- 2 pieces green chilies finely chopped
- ½ tsp ginger garlic paste
- 1 tsp tomato ketchup optional
- ½ tsp Kashmiri red chili powder
- ¼ tsp turmeric powder
- ¼ tsp salt
- ¼ tsp garam masala powder
- 1 tbsp coriander leaves
For making the samosas:
- Samosa sheets As many as required
To seal the samosa cones:
- 1 tbsp flour
- Water As required
For deep frying the egg samosas:
- Cooking oil An adequate amount
Instructions
- Take a frying pan, heat it, and put 2 tbsp of cooking oil in it. When the oil is hot enough, add finely chopped pieces of 3 medium-sized onions to it. Then add ¼ tsp of regular table salt to it. Stir it to mix it nicely and sauté it for 2 to 3 minutes until the onions turn translucent.
- Now, cover the pan and let the onions cook for another 5 minutes or so.
- When it is cone, add ½ tsp of ginger and garlic paste along with the finely chopped pieces of 2 fresh green chilies to it. Stir for another minute or so to sauté them.
- Now, add ¼ tsp of turmeric powder and ½ tsp of Kashmiri red chili powder and mix them nicely with the onions. Let the ingredients cook for another minute or so.
- Now, add 1 tsp of tomato ketchup. This is however optional. Then add ¼ tsp of garam masala powder to it.
- Follow it with 1 tbsp of fresh coriander leaves. You can use fresh curry leaves as an alternative to coriander leaves if you do not have it at home.
- Mix them nicely and cook for another half a minute or so and then add ¼ tsp of regular table salt to it. Mix it.
- Now, take 4 boiled eggs and chop them into small pieces. Add it to the cooked onions in the frying pan.
- Mix the egg pieces and sauté for about a minute. Be careful not to mash the egg pieces. You do not want a paste of it. The small egg pieces will enhance the taste in every bite. Cover it and let it cook for about 3 to 4 minutes on a very low flame. (Pro tip: Do not cook them in medium or high flame or for more than 3 to 4 minutes because the onions are already cooked and the eggs are boiled. Overcooking will burn the stuffing and make the samosa taste bitter).
- When it is done, remove the cover, turn off the flame of the gas stove, and let it sit for a while to cool down.
- In the meantime, take a plate and make a little bit of paste with 1 tbsp of flour and a little bit of water. Keep it aside. Now, take a samosa sheet. Fold it once to make a cone. (Pro tip: You heard it right. You will get readymade samosa sheets in your nearby grocery store or at Amazon. I prefer using them because they save me from the hassle of making a dough of wheat flour, rolling them, cutting them, and making a cone).
- Put the stuffing inside the samosa cone carefully. Fold it again to complete the cone. Now, to seal the cone, take a bit of the flour and water paste on your finger and apply it on the end of the samosa sheet.
- Seal it to complete the samosa cone.
- Repeat the process and put all the samosa cones on a plate and keep it aside.
- Now, for the final stage of making the egg samosas, you will need to deep fry them. Take a kadai and put an adequate amount of cooking oil in it. Heat it on a high flame and turn it to medium when it is pretty hot. Put the samosa cones one by one very carefully and gently in the oil so that you do not splash hot oil.
- Fry the cones on a medium flame for about 5 minutes until they turn slightly golden in color. Flip them using a pair of cooking tongs or a spatula. (Pro tip: Do not put too many cones at a time in the oil because overcrowding will hinder the cooking process).
- Cook them for another 4 to 5 minutes until they become crispy and their color changes to a lovely golden brown. Take them out from the kadai using the cooking tong.
- Your tasty and spicy homemade egg samosas are finally ready to be served. Lay them on a plate and serve them hot with a chutney of your choice.
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Notes
The eggs should be boiled perfectly. This will ensure the right texture of the samosa filling.
While frying the onions, keep the flame low to prevent burning. I usually prefer them translucent. This renders the perfect sweetness to the filling.
Add the chopped eggs gradually to the mixture. This will ensure even distribution of the pieces of eggs without breaking them further.
I prefer using samosa sheets available easily in a convenient store. However, if you know the process, you can make the samosa covers at home using refined wheat flour.
Fry the samosas in hot oil. Maintain the consistent temperature of the oil by regulating the flame. This will prevent burning the outside while frying them perfectly to a golden-brown color.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Samosa
Amount per Serving
Calories
141
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
1
mg
0
%
Sodium
40
mg
2
%
Potassium
18
mg
1
%
Carbohydrates
3
g
1
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
0.4
g
1
%
Vitamin A
90
IU
2
%
Vitamin C
0.4
mg
0
%
Calcium
7
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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