A samosa which doesn’t require many ingredients and still tastes crispy and delicious! A versatile finger-food snack that can be served on various occasions like parties, get-togethers, or as a snack with your evening tea.
Boil the eggs in a pot of water until hard-boiled. Remove the shells and crush them with a fork into small pieces.
Add salt & pepper to the chopped eggs and mix well.
Take a samosa pastry sheet and fold it in half diagonally to form a triangular shape. Put a spoonful of the egg mixture on one half of the triangle and fold the other half of the pastry sheet over the filling, sealing it with some water.
Use a fork to crease the edges of the samosa to seal it shut. Keep repeating the process until all your samosas are filled.
Heat oil in a deep frying pan over medium-high heat.
Fry the samosas until they become crisp and golden brown.
Serve hot with your favorite chutney or sauce.
Recipe variations (optional)
To make your egg samosas more interesting, you can add a few more ingredients. Toss in chopped onions, bell peppers, curry powder, coriander leaves, and chat masala.
Alternatively, you can brush your egg samosas with oil and bake them for 20-25 minutes at 375°F (190°C) to give your snack a healthier finish.