Anda Samosa
PakistaniPakistani RecipesDesi eggsMedium
Crisp pastry triangles filled with spiced egg, onion and green chillies — a Pakistani samosa with an egg filling, perfect for tea time and Ramadan.
Prep time20 min
Cook time20 min
Total time40 min
Servings4
Ingredients
- 3 eggs, boiled and finely chopped
- 8 samosa patti (pastry sheets)
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 1/2 tsp red chilli flakes
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 2 tbsp fresh coriander, chopped
- Flour paste (1 tbsp flour + 2 tbsp water) for sealing
- Oil for deep frying
Method
- Mix the chopped boiled eggs with onion, green chilli, chilli flakes, cumin, salt and coriander.
- Fold each samosa patti into a cone, fill with 1 tbsp of the egg mixture and seal the edges with flour paste. Make 8 samosas.
- Heat oil on medium heat.
- Fry the samosas in batches until crisp and golden, about 3–4 minutes each side.
- Drain and serve hot with imli or green chutney.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)11 g
Fat (estimate)18 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Seal the edges well or the filling will leak into the oil. Food safety: fry until the pastry is crisp and golden; the egg filling is already cooked. Allergens: contains egg and wheat (gluten). Substitute: use spring roll sheets if samosa patti is not available, or bake at 200°C for a lighter version.