Beef Samosa
Crisp, flaky samosas filled with warmly spiced minced beef and onions. These savory pastries are shaped by hand and fried until golden, making them a satisfying snack or starter with tea or chutney.
For 8 servings
- knead · ~25 min
Knead the samosa dough.
1.Mix 250 g all-purpose flour, 4 tbsp oil, and half of the salt in a bowl until the flour feels sandy.2.Add 110 ml water little by little and knead into a firm, smooth dough.3.Cover the dough and let it rest for 20 minutes.TIPKeep the dough firm, not soft, so the samosa shell stays crisp and blistered. - saute · ~15 min
Cook the beef filling.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add onion, green chili, ginger, and garlic. Cook until the onion softens, 4 to 5 minutes.3.Add ground beef and break it up well. Cook until browned and no pink remains, 6 to 8 minutes.4.Add coriander powder, cumin powder, garam masala, red chili powder, and the remaining salt.5.Cook until the mixture is fairly dry, then stir in cilantro and lemon juice.TIPDry filling is important. If it looks wet, cook for another minute or two so the pastry does not turn soggy. - rest · ~10 min
Cool the filling completely.
- mix · ~1 min
Make the sealing paste.
Mix 1 tbsp all-purpose flour with 2 tbsp water into a smooth, thick paste for sealing the edges.
- assemble · ~20 min
Shape the samosas.
1.Divide the dough into 4 equal balls and roll each into a thin oval.2.Cut each oval in half to make 8 semicircles.3.Shape one semicircle into a cone and seal the edge with the flour paste.4.Fill the cone with a spoonful of beef mixture, then seal the open side tightly.5.Repeat with the remaining dough and filling.TIPPress out trapped air before sealing so the samosas do not burst while frying. - fry · ~20 min
Fry the samosas until golden.
1.Heat 2 cups oil for frying in a deep pan over medium-low heat.2.Slide in a few samosas at a time without crowding the pan.3.Fry slowly, turning as needed, until crisp and deep golden, 8 to 10 minutes per batch.4.Lift them out and drain briefly before frying the next batch.TIPFry on medium-low heat so the pastry cooks through and turns evenly crisp instead of browning too fast. - serve
Serve the beef samosas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the oil into the flour until sandy before adding water; this helps create the classic flaky samosa shell.
- 2Keep the dough firm and let it rest fully, or the wrappers will shrink back while rolling.
- 3Cook the beef filling until almost dry and crumbly so steam does not soften or split the pastry.
- 4Cool the filling completely before shaping, otherwise the dough gets sticky and seals poorly.
- 5Do not overfill the cones; a small spoonful leaves room to press out air and seal tightly.
- 6Start frying at medium-low heat so the pastry blisters and crisps through before turning deep golden.
- 7Freeze shaped uncooked samosas on a tray, then store in a bag and fry straight from frozen over slightly lower heat.
Adapt it for your goals.
Baked
Brush the shaped samosas with oil and bake until crisp and golden for a lighter version with less active frying.
spicierSpicier
Add extra green chili or a bit more red chili powder if you want a hotter filling that stands up well to tea and chutney.
keema matarKeema-matar
Stir a handful of peas into the cooked beef mixture for a classic minced meat filling with extra sweetness and texture.
lambLamb
Swap the ground beef for ground lamb for a richer, more aromatic filling that pairs especially well with garam masala.
Why this is on our healthy list.
Good Source of Protein
The ground beef filling provides satisfying protein, which makes these samosas more filling than a purely starch-based snack.
Aromatic Digestive Spices
Ginger, garlic, cumin, and coriander add flavor while bringing traditional warming spices commonly used in savory Indian cooking.
Herb and Allium Boost
Onion, cilantro, garlic, and green chili contribute plant compounds and fresh flavor that balance the richness of the fried pastry.
Frequently asked questions
They usually burst from trapped air, loose seals, overfilling, or wet filling. Press out air, seal well with flour paste, and keep the filling fairly dry.
