May 31, 2024 Don’t let samosa-making overwhelm you. It’s easier than you think. This step-by-step guide is here to help you steer the course. The savory filling made with ground beef and aromatic spices gets wrapped in flaky pastry and fried until golden and light. Its an utterly delightful eating experience; let’s go!
A base recipe to add to: This recipe offers endless ways to customize it. The spice levels can be adjusted, extra vegetables added, different meats added, and so on. Perfect party food: These beef samosas are a yummy snack that will be a hit. They’re great for serving as appetizers, party snacks, or a main course. Freezer-friendly: You can make a big batch of these samosas and freeze them for later. Simply reheat them whenever you need a quick and tasty snack or meal.
Ingredients
It seems like a long list, but you probably already have most of the ingredients at home. Check out the ingredient card below for a complete list of ingredients and quantities.
For the dough
All-purpose flour: As the base for the dough, giving it structure and texture. Salt: It’s super important to flavor the samosapastry. Vegetable oil: Adds richness and helps to bind the dough together.
For the filling
Ginger: Provides a fresh, aromatic flavor to the filling. Garlic: Adds yummy flavor and complements the other spices. Minced beef: Use lean, good-quality beef. Ground lamb is delicious, too. Ground cumin: Adds warmth and depth of flavor. Ground coriander: Complements the other spices and adds a citrusy note. Chili powder: Adds heat and spice to the filling. Leave this out if you don’t like chili. Garam masala: The key to a rich, well-rounded India-style flavor. Frozen green peas: Don’t skip! They are delicious little pops of sweet veggie goodness. Green chillies: Adds extra heat for those who prefer spicier samosas.
Make the dough
Mix flour and salt in a big bowl. Add vegetable oil and stir. Slowly pour water and mix until it becomes a soft dough. Shape the dough into a ball, wrap it in a damp towel, and let it sit for 30 minutes.
Prepare the beef samosa filling
Heat oil in a big pot over medium-high heat. Add onion, ginger, garlic, and ½ teaspoon salt. Cook for 2 minutes until the onion gets soft. Add minced beef, remaining ½ teaspoon salt, cumin, coriander, and chili powder. Cook for 10 minutes, stirring sometimes. Sprinkle garam masala and add frozen peas. Stir and cook for five more minutes. Taste and add more salt if needed. Add chopped chilies if you want them spicy.
Shape the samosas
Divide the dough into six pieces. Roll each piece into a ball on a floured surface. Flatten each ball into a thin, oval shape. Cut it in half to make a half-moon shape. Take one half, wet the edges with water, and fold it into a cone shape. Press the edges to seal. Fill the cone with about two tablespoons of beef filling. Pinch to seal and make a flat bottom. Repeat with the rest of the dough and filling.
Fry the samosas
Pour oil into a big pot until it’s about 3 inches deep. Heat it over medium heat. Once the oil is hot enough (around 200ºF), fry the samosas in batches. Fry for 15 minutes until they turn golden, then increase the heat and cook for five more minutes until they’re deep golden brown. Take them out with a slotted spoon and put them on paper towels to soak up the extra oil. If you want to make a larger batch to enjoy later, you can freeze both the uncooked and cooked samosas. Arrange the assembled, uncooked samosas on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or airtight container. They will keep well for up to 3 months. Cooked samosas can also be frozen in a similar way, but ensure they are completely cooled before freezing. To reheat frozen samosas, simply bake them in a preheated oven until heated through. Any leftover cooked samosas can be stored in the refrigerator in an airtight container for up to 3 days. Reheat them in the oven or microwave before serving. Whether freshly made or reheated, samosas are best enjoyed warm and crispy. Serve them with your favorite dipping sauce or chutney for a delicious snack or meal.
Preparation: Ensure all your ingredients are ready before you start assembling the samosas. This includes having your filling cooked and cooled, the dough rolled out, and sealing paste prepared. Flavor balance: To balance the rich, savory flavors, add a splash of lemon juice or a pinch of garam masala to the beef filling. Cooling the filling: Allow the beef filling to cool completely before using it. Hot filling can steam the dough from the inside, making it soggy. Consistent shape and size: Create half-moon shapes that are the same size. This ensures uniform cooking and a professional appearance. Maillard reaction: Browning the beef and onions before adding other ingredients triggers the Maillard reaction, creating complex flavors and a savory depth. Make sure the pan is hot enough to achieve this browning without overcrowding it.
