Beef Samosa

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
   • Add the melted ghee. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add cold water, a little at a time, and knead to form a stiff, firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Beef Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the ground beef to the pan. Cook for 5-7 minutes, breaking it up with a spoon, until it is browned and cooked through.
   • Drain any excess fat if necessary. Add the turmeric powder, red chili powder, coriander powder, and the remaining 0.75 tsp of salt. Mix well and cook for 2 minutes.
   • Stir in the green peas and cook for another 3-4 minutes until tender.
   • Turn off the heat. Stir in the garam masala, chopped cilantro, and lemon juice. Mix everything well and set aside to cool completely.
3. 3

   Shape the Samosas

   • After resting, knead the dough for one minute until smooth. Divide it into 4 equal portions.
   • Take one portion and roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and form a cone by bringing the two straight edges together, overlapping one edge slightly. Apply a little water to seal the seam.
   • Fill the cone with about 2 tablespoons of the cooled beef filling. Do not overfill.
   • Apply a little water to the inner top edges of the cone and press firmly to seal the samosa, ensuring there are no gaps.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pot over medium-low heat. To test the temperature, drop a small piece of dough into the oil; it should sizzle gently and rise slowly.
   • Carefully slide 3-4 samosas into the hot oil. Do not overcrowd the pan.
   • Fry on low to medium-low heat for 10-12 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
   • Remove the fried samosas with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
   • Repeat the process with the remaining samosas, ensuring the oil temperature is maintained.
5. 5

   Serve

   • Serve the beef samosas hot with mint-coriander chutney, tamarind chutney, or your favorite dipping sauce.