One of the most quintessential street foods, these samosas are loaded with a delicious spiced beef filling, wrapped in a crispy pastry! This samosa recipe is the perfect appetizer. The filling is so versatile and can be adapted to the flavours you enjoy best. This samosa recipe will have you making this appetizer like a professional in no time!
For the Samosa Wrap
- 1½ cup All Purpose Flour
- ½ tsp Salt
- ½ tbsp Oil
- ½ cup + 1 tsp Water, add more if required
For the Samosa Filling
- 2 tbsp Oil
- 2 cups Red Onion, finely diced
- 1 cup Tomato, finely chopped
- ½ tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 Green Chili, finely chopped
- 500 grams Ground Beef
- 1 tsp Salt
- 1 tbsp Chili Powder
- ¼ tsp Turmeric Powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- 2 tbsp Vinegar
- 1 tbsp Sugar
- ¼ cup Cilantro, finely chopped
For the Paste
- 1½ tbsp All Purpose Flour
- 2 tbsp Water
- In a medium sized bowl, mix the all purpose flour with the salt. Add the oil and mix till you get a sand like texture.
- Now add the water, a little at a time, and keep kneading till you get a soft dough.
- Cover the dough with plastic wrap and allow it to rest.
- Add the oil to the heated skillet and toss in the onions. Saute the onions till they turn translucent.
- Add the tomatoes, ginger, garlic and diced green chillies and saute till the tomatoes turn soft and the ginger and garlic lose their raw flavour.
- Add the ground beef, chili powder, turmeric powder, coriander and cumin powder. Give it all a good mix while breaking down the ground beef.
- When the beef is almost cooked, add the vinegar and sugar and give it another mix. Allow the beef to cook till it absorbs all the flavours and the beef is just moist but not dry.
- Switch off the heat, sprinkle on the chopped cilantro, give it a mix and take it off the heat. Transfer the filling into a bowl and allow it to cool.
- To make the paste, to a small blow, add the all purpose flour and water and give it a mix till you get a thick but loose paste.
- Now divide the rested dough into two portions. Cover one portion with a plastic wrap and roll out the other portion till you get a thin sheet.
- On a heated griddle pan roast the rolled out sheet for about a second till it has firmed up just a little.
- Now take it off the griddle pan and quickly roll out the sheet once again till you get a thin sheet once again. Cut the sheet into strips of 2.75” wide.
- To form the samosa, you are going to grab the far right corner and fold it on a diagonal and then fold it one more time to align the edge with the side. Now you have made a perfect pocket to fill!
- Fill the pocket with the ground beef filling and then fold it once again on a diagonal to align the edge with the side.
- Now, brush on some of the paste on the open end of the wrap and fold the samosa on diagonal for the last time cutting off any excess of the wrap that may be left.
- Continue the process till all the samosas are formed.
- Fill oil in a heavy bottom pot till it’s half full and heat it on a medium heat.
- When the oil is hot, gently place 2-3 samosas in the hot oil depending on the size of the pot.
- Using a spider skimmer occasionally turn the samosas around in the hot oil to ensure even frying.
- Once the samosas are fried and turn golden, lift them up with the spider skimmer, drain off the excess oil and place them in a colander till you finish frying all the samosas.
- Enjoy the samosas warm with some ketchup.