Crispy Beef Samosas
- 🥩 1 pound of ground beef
- 🧄 3 cloves of garlic, minced
- 🧅 1 large onion, finely chopped
- 🫚 1 tablespoon of ginger paste
- 🧂 1 tablespoon of chicken bouillon
- 🌶️ 1 tablespoon of paprika
- 🧂 1/2 teaspoon of black pepper
- 🌶️ 1/2 teaspoon chili flakes
- 🍛 1 teaspoon of garam masala
- 🌿 1 teaspoon of cumin
- 🌿 1 teaspoon of coriander
- 🍅 1 tablespoon of tomato paste
- 🥕 2 cups of frozen peas and carrots
- 🌿 1/2 cup of cilantro, chopped
- 🌯 1 package of uncooked tortillas (or spring roll/egg roll/wonton wraps)
- 🌾 2 tablespoons of flour mixed with
- 💧 4 tablespoons of water (to seal the samosas)
- 🛢️ Oil for frying
Crispy Beef Samosas bring together a delectable combination of spices and flavors wrapped in a crunchy, golden shell. The preparation starts by creating a flavorful filling with ground beef, garlic, onions, ginger, and a mix of aromatic spices. This savory filling is combined with peas, carrots, and fresh cilantro for added texture and taste. The samosas are carefully assembled using tortillas or similar wraps, sealed with a flour and water paste to maintain their structure while frying. Cooked to perfection, these samosas are deep-fried until they achieve a mouthwatering crispiness. Perfect for any occasion, these bites of deliciousness can be served with a favorite chutney or dipping sauce for an extra kick.
Savor the incredible flavors of these crispy beef samosas, a delightful snack that is both easy to make and rich in taste. Perfect for any gathering or just as a treat for yourself, these samosas are packed with a spiced beef filling wrapped in a crispy shell.
Ingredients
🥩 1 pound of ground beef
🧄 3 cloves of garlic, minced
🧅 1 large onion, finely chopped
🫚 1 tablespoon of ginger paste
🧂 1 tablespoon of chicken bouillon
🌶️ 1 tablespoon of paprika
🧂 1/2 teaspoon of black pepper
🌶️ 1/2 teaspoon chili flakes
🍛 1 teaspoon of garam masala
🌿 1 teaspoon of cumin
🌿 1 teaspoon of coriander
🍅 1 tablespoon of tomato paste
🥕 2 cups of frozen peas and carrots
🌿 1/2 cup of cilantro, chopped
🌯 1 package of uncooked tortillas (or spring roll/egg roll/wonton wraps)
🌾 2 tablespoons of flour mixed with
💧 4 tablespoons of water (to seal the samosas)
🛢️ Oil for frying
Instructions
1- Prepare the Filling:
- In a large pan over medium heat, brown the ground beef until fully cooked.
- Add the minced garlic, chopped onion, and ginger paste. Stir well and let it cook for about 5 minutes until the onions are softened.
- Stir in the chicken bouillon, paprika, black pepper, chili flakes, garam masala, cumin, and coriander. Mix until the spices are fully incorporated.
- Add the tomato paste and give it another good stir. Let it cook for a couple more minutes.
- Finally, add the frozen peas and carrots, along with the chopped cilantro. Stir and remove from heat. Allow the filling to cool completely.
2- Prepare the Flour Paste:
- In a small bowl, mix 2 tablespoons of flour with 4 tablespoons of water to create a thick paste. This will be used to seal the samosas.
3- Assemble the Samosas:
- Cut each tortilla in half.
- Shape a half-tortilla into a cone by bringing the straight edges together and using the flour paste to seal.
- Fill the cone with the cooled beef mixture, then seal the open top with more of the flour paste.
- Repeat until all the beef mixture and shells are used.
4- Fry the Samosas:
- Heat oil in a deep frying pan or pot over medium-high heat.
- Fry the samosas in batches, turning occasionally, until they are golden brown and crispy.
- Remove them from oil, and drain on kitchen paper to remove excess oil.
5- Serve and Enjoy:
- Serve the samosas hot, accompanied by your favorite chutney or dipping sauce.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Approximately 24 samosas
Calories: Approximately 150 kcal per samosa (estimate)
Protein: 7g
Fats: 9g
Carbohydrates: 12g
Equipment: Large pan, mixing bowl, deep frying pan
Cooking Tips
- Ensure the filling is cooled completely before filling the samosas to prevent the shell from becoming soggy.
- You can freeze the filled samosas before frying for up to 1 month.
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