Hard boiled Egg Samosa Squares

Who says only kids need food served "interestingly" different to get them to eat? Two adults here in Yanbu do too. Just 10 days into Ramadan and I am already running out of ideas of what to make for iftar. Trust me, if it was just me, I would be happy with the least things. For me it is always the main course - so I work on making interesting new dinners when my partner has made it very clear that Iftar has to have a good spread. Well... though he did not explicitly state that, his expressions say a thousand samosas!

Hard boiled Egg Samosa Squares

Today's recipe is inspired by my craving for Kerala style egg puff. Without an oven or puff pastry, I wanted to incorporate some of its elements into samosa sheets. Btw, the Switz Sambosa leaves I got at the start of Ramadan has 100 sheets and they expire end of July. When I pointed out that to F, all he had to say was "Make 5 samosa each day!" so much love for deep-fried? 😑

This attempt of making squares will help me use up the sheets too! and what went into making the masala is leftover chopped salad veggies. Oh! also, I have used Dukkah spice for the masala. Duqqa, Dukkah, Duka, etc is an Egyptian spice blend that has no fixed recipe. I picked it just out of curiosity and upon researching, it is a blend that has hazelnut along with few other spices that differ from family to family. It is totally optional, the recipe works well even if you skip it. 

Yields 6 samosa squares

Hard-Boiled Egg Samosa Squares


  • 1 tablespoon coconut oil
  • 1/4 teaspoon fennel seeds
  • 1 large onion, finely sliced
  • 2 teaspoons fresh ginger, minced
  • 2 green chilli, finely chopped
  • a few curry leaves
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon Dukkah powder (optional) replace with garam masala or chaat masala
  • 2 tablespoons diced bell peppers (optional)
  • Salt to taste
  • 2 hard-boiled eggs (each sliced into 3 roundels)
  • 12 Samosa sheets
  • Oil to fry

Hard boiled Egg Samosa Squares
In the pics, the egg was not cut into roundels which I suggest is a better option. The last set of folding is done after you turn the sides. This way both sides of the square has even layers.


  1. Heat the coconut oil in a pan and add the fennel seeds to crackle.
  2. Add the onions, ginger, green chilli and chopped curry leaves.
  3. Saute this over medium heat until the onions turn golden brown.
  4. Add the chopped bell peppers (green, red and/or yellow).
  5. Add the chilli powder, chaat masala, salt to taste and saute until cooked down. Switch off and set it aside.
  6. Slice the eggs into roundels (which I didn't do, but realised later that it would be a better choice)
  7. Take two samosa sheets and follow the images for the folding idea.
  8. Use flour paste to seal as you go wrapping around.
  9. Deep/shallow fry in enough oil on low to medium flame.
  10. Flip using a slotted spoon and fry both sides until golden brown.
  11. Remove and leave them on kitchen tissue to drain any excess oil.
  12. Serve warm with a hot cup of chai.
Just want to reiterate, cut the egg into roundels instead of wedges like here. Roundels will lay flat and help in wrapping up neatly. Also, adjust the heat accordingly as we need to ensure the envelope of sheets is cooked evenly. 


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations!