Description
These crispy, golden Beef Samosas are packed with a flavorful mixture of seasoned ground beef, onions, and spices, all wrapped in a flaky pastry. Perfect as a snack or appetizer, they bring the right balance of crunchy exterior and savory filling in every bite.
Ingredients
For the Beef Samosa Filling:
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to your preference)
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 1/2 cup frozen peas (optional, but recommended)
- 1 medium potato, boiled and mashed (optional, but adds a nice texture)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lemon juice
For the Samosa Dough:
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil or ghee
- 1/2 teaspoon salt
- 1/4 teaspoon carom seeds (ajwain) or cumin seeds (optional, for flavor)
- Water (as needed to form the dough)
- Oil for frying (if frying)
For the Egg Wash (Optional):
- 1 egg, beaten (for a glossy finish when baking)
Instructions
Start by heating 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the cumin seeds and let them splutter for a few seconds to release their aromatic oils. Next, add the finely chopped onions, garlic, and ginger. Sauté them until the onions become soft and translucent, about 5 minutes.
Add the ground beef to the pan, breaking it apart with a spoon. Cook the beef until it’s browned and fully cooked through, about 7-10 minutes. Be sure to stir occasionally to ensure it cooks evenly.
Once the beef is cooked, add the spices: coriander powder, garam masala, turmeric powder, chili powder, ground cinnamon, salt, and black pepper. Stir well to combine the spices with the beef. Cook for another 2-3 minutes to allow the spices to infuse into the beef.
Stir in the frozen peas and mashed potatoes (if using) and cook for another 2 minutes. Finally, add the chopped cilantro and lemon juice, and mix everything together. Remove from the heat and let the filling cool while you prepare the dough.
In a large mixing bowl, combine the flour, salt, and carom or cumin seeds (if using). Add the vegetable oil or ghee and rub it into the flour with your fingers until the mixture resembles breadcrumbs.
Slowly add water, a little at a time, until a smooth and firm dough forms. Knead the dough for about 5 minutes, then cover it with a damp towel or plastic wrap and let it rest for at least 15-20 minutes. Resting the dough helps it become more pliable and easier to roll out.
Once the dough has rested, divide it into small portions, about the size of a golf ball. Roll each portion into a smooth ball and then use a rolling pin to roll it out into a thin circle (about 5-6 inches in diameter).
Cut the circle in half to create two semi-circular pieces of dough. Form a cone shape by folding each half-circle in half, sealing the edge with a bit of water to make sure it stays in place.
Fill the cone with about 1-2 tablespoons of the beef filling. Be careful not to overfill, as this can make the samosas difficult to seal. Once filled, pinch the top edges of the cone together and seal them tightly by pressing them with your fingers. You can also twist the top slightly to close it securely.
Repeat this process with the remaining dough and filling.
To Fry the Samosas:
Heat about 3-4 cups of oil in a deep frying pan over medium heat. The oil is ready when a small piece of dough dropped into the oil sizzles and rises to the surface.
Carefully add the prepared samosas into the hot oil, being careful not to overcrowd the pan. Fry the samosas in batches, turning them occasionally, until they are golden brown and crispy on all sides, about 5-7 minutes. Remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
To Bake the Samosas:
Preheat your oven to 375°F (190°C). Place the samosas on a baking sheet lined with parchment paper. Brush the samosas with a beaten egg to give them a golden finish when baked. Bake for 20-25 minutes or until they are golden brown and crispy.
Once the samosas are cooked, serve them hot with your favorite chutneys or sauces. Some great options include mint chutney, tamarind chutney, or a simple yogurt dip.
- Prep Time: 40 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 15-18g
- Carbohydrates: 25-30g
- Protein: 10-12g