Beef Samosas Recipe

Name: Beef Samosas
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 2 large potatoes, peeled; 1 cup frozen peas, thawed; 2 tablespoons vegetable oil; 0.5 teaspoon cumin seeds; 1 bay leaf, crushed; 1 pound ground beef; 2 large onions, finely chopped; 4 cloves garlic, crushed; 1 tablespoon minced fresh ginger root; 1.5 teaspoons salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon chili powder; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground cardamom; 0.5 teaspoon ground black pepper; 1 quart oil for deep frying; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped green chile peppers; 1 (16 ounce) package phyllo dough

Cook Time: 30 minutes

Ingredients:

2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
teaspoon cumin seeds
1 bay leaf, crushed
1 pound ground beef
2 large onions, finely chopped
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
teaspoon ground cinnamon
teaspoon ground cardamom
teaspoon ground black pepper
1 quart oil for deep frying
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 (16 ounce) package phyllo dough

Directions:

Bring a medium saucepan of lightly salted water to a boil. Add the potatoes and peas, cooking until the potatoes are tender but still firm, about 15 minutes. Drain, then mash together and set aside.
In the meantime, heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add the cumin seeds and bay leaf. Stir until fragrant and the seeds are browned.
Add the ground beef and onions to the pan, cooking until the beef is browned and crumbly and the onions are soft, around 5 to 7 minutes.
Stir in the crushed garlic and minced ginger, followed by the salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Continue stirring for another minute to combine the flavors.
Add the mashed potato and pea mixture to the beef mixture and stir well to combine. Remove from heat and allow the mixture to cool in the refrigerator for 1 hour.
Once cooled, mix the chopped cilantro and green chile peppers into the potato-beef mixture.
Heat 1 quart of oil in a deep saucepan over medium heat. Lay a sheet of phyllo dough on a clean surface and place approximately 1 tablespoon of the mixture on the center of the sheet.
Fold the phyllo dough into a triangle shape, pressing the edges together with moistened fingers to seal the samosa.
Carefully lower the samosas into the hot oil in batches. Fry until golden brown, about 3 minutes per batch.
Transfer the fried samosas to a paper towel-lined plate to drain excess oil. Repeat with the remaining samosas.
Serve the samosas warm, and enjoy!

Nutrition Facts (per serving):

Calories: 258
Total Fat: 15g (19% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 21mg (7% DV)
Sodium: 346mg (15% DV)
Total Carbohydrate: 24g (9% DV)
Dietary Fiber: 2g (8% DV)
Total Sugars: 2g
Protein: 8g (15% DV)
Vitamin C: 14mg (16% DV)
Calcium: 21mg (2% DV)
Iron: 2mg (11% DV)
Potassium: 307mg (7% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

Samosas, originally from the Indian subcontinent, have a fascinating history that dates back over a thousand years. The word "samosa" is derived from the Persian word "sanbosag," which means "triangle-shaped." They are believed to have been introduced to India by traders from Central Asia and Persia. Over time, the recipe was adapted to suit local tastes and ingredients, becoming an iconic dish in Indian cuisine. Today, samosas are enjoyed worldwide, from the streets of India to restaurants in the West.

Regional Variations

While samosas are a beloved snack throughout the Indian subcontinent, there are several regional variations. In North India, samosas are typically filled with spiced potatoes, peas, and sometimes meat, while in the South, they may include coconut and tamarind, creating a distinct flavor profile. In Pakistan and Bangladesh, beef and chicken samosas are common, often spiced with chili and garam masala. The type of pastry also varies, with some regions using a thin, flaky dough, while others prefer a sturdier, more dough-like wrapper. The filling is often a matter of personal preference or local tradition, with variations including lamb, vegetables, or even cheese.

Differences from Similar Dishes

Samosas may be similar to other fried pastries, such as spring rolls or empanadas, but they stand out due to their unique triangular shape and the complex spice mixture in the filling. Unlike empanadas, which tend to have a slightly sweeter filling, samosas are known for their bold, savory flavors. Spring rolls, on the other hand, are often lighter in texture and are usually wrapped in rice paper rather than dough. The spice combination in samosas, which typically includes cumin, coriander, turmeric, and chili powder, gives them a distinctive Indian flavor that sets them apart from other pastry-based snacks.

Where to Find Samosas

Samosas are typically found in a variety of settings. In India, they are commonly sold by street vendors, served as appetizers at family gatherings, or enjoyed during festive occasions. In restaurants, samosas are often found on the appetizer menu, paired with chutneys like mint or tamarind. Outside of India, samosas are a popular dish in Middle Eastern, African, and Southeast Asian cuisines. In Western countries, they have become a staple in Indian restaurants and are often served as a finger food at parties or gatherings. Whether deep-fried or baked, samosas are a favorite choice for anyone seeking a tasty, portable snack.

Fun Facts about Samosas

Samosas are not only popular in India; they are also widely enjoyed in parts of the Middle East, Africa, and even Central Asia, where they have been adapted to local tastes.
The triangular shape of the samosa is not just for aesthetics; it symbolizes prosperity and good fortune in many cultures.
Though the traditional filling is made of potatoes and peas, samosas can also be made with a variety of other fillings, including lentils, cheese, and even fruit.
Samosas have inspired many modern takes, with fusion versions that include non-traditional fillings like pizza or chocolate.
In some parts of India, samosas are served with a sweet, tangy chutney, creating a delightful contrast of flavors that complement the savory filling.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Beef Samosas Recipe

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 1 week. To reheat, place them in an oven or toaster oven to retain their crispiness. If you want to freeze them, wrap each samosa individually in plastic wrap or foil and store them in a freezer bag. They will last for up to 3 months in the freezer.

Yes, you can bake the samosas instead of frying them. Preheat your oven to 400°F (200°C) and place the samosas on a baking sheet lined with parchment paper. Brush them lightly with oil and bake for about 25-30 minutes, or until golden brown and crispy. Keep in mind that baked samosas may not be as crispy as fried ones, but they will still be delicious.

Yes, you can use different dough options. Many people prefer using pie crust dough, puff pastry, or even wonton wrappers for samosas. However, phyllo dough is traditional and gives a crispy texture. If you're using another type of dough, ensure it's thin enough to cook through and crisp up. If you're making dough from scratch, be sure it’s not too thick to achieve that perfect crunchy exterior.

Yes, the filling can be prepared ahead of time. You can make the filling up to 2 days in advance. Simply store it in an airtight container in the refrigerator. This will also allow the flavors to meld together, making the filling even more flavorful. When you're ready to assemble and fry or bake the samosas, just let the filling cool before wrapping it in the dough.

Samosas are often served with chutneys or sauces that complement their flavors. Some popular dipping sauces include tamarind chutney, mint chutney, or yogurt-based sauces like raita. You can also serve them with a spicy tomato dip or a sweet and tangy mango chutney for variety.

To avoid soggy samosas, ensure that the filling is not too moist. Drain any excess liquid from ingredients like peas or potatoes before mixing them into the filling. Also, be sure to seal the edges of the phyllo dough properly to prevent the filling from leaking out during frying. Once fried, place the samosas on paper towels to drain any excess oil and help maintain their crispiness.

Yes, you can substitute the ground beef with other proteins such as chicken, lamb, or even a vegetarian option like lentils or paneer. Adjust the cooking time as needed, especially if you’re using a different protein, to ensure it’s fully cooked. The spices in the filling will still provide plenty of flavor regardless of the meat choice.

If you don’t have all the spices listed, you can substitute with a few general options. For instance, if you’re missing cardamom, you can use more cinnamon or cloves. If you don’t have cumin seeds, ground cumin can be used as a substitute. While the flavor may vary slightly, you can still achieve a tasty result with these adjustments.

This recipe yields approximately 18 samosas, depending on the size of each one. If you need more or fewer samosas, you can scale the recipe up or down accordingly.

Yes, you can freeze the assembled but un-fried samosas. Lay them flat on a baking sheet and freeze them for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. When you're ready to cook them, you can fry them directly from frozen; just be sure to adjust the cooking time slightly to account for their frozen state.

Comments

Gary Scott

08/17/2024 05:23:10 PM

I enjoyed the tasty filling in this recipe, but I found the phyllo dough to be lacking in authenticity. I received this recipe from an Indian friend and decided to give it a try. Here are the ingredients and method for the base: Ingredients: - 2 cups of plain flour - 1/4 tsp salt - 4 tbsp of oil or ghee - 4 tbsp of water Method for the base: 1. Mix all the ingredients for the base together with your fingers until it forms a dough. Add a tiny bit more water if needed. 2. Knead the dough for about 10 minutes or until it is smooth. 3. Place the dough in a plastic bag and set aside for 30 minutes or longer, preferably in the refrigerator. To prepare the dish, take a walnut-sized portion of dough, roll it out to about 4 inches across, place a couple of tablespoons of filling in the center, fold the dough over to create a semicircle, press the seams together, roll the edges, and fry until golden. I apologize for the lengthy post, but I hope this detailed explanation is helpful. =)

Matthew Anderson

09/20/2022 03:48:25 AM

Delightful! I prepared this dish with chicken livers, onion, and garlic, lightly brushed with oil and baked on parchment paper. The result was a light and crispy texture. I think it would be even better with the addition of raisins or cranberries.

Ashley Harris

06/03/2024 11:30:54 PM

I have been experimenting with this samosa recipe for over a year and have tried various types of wrappers and cooking methods. After many attempts, I found that using a dough similar to pie crust or pierogi dough works best (avoid phyllo dough as it is too flaky). Deep-frying them yields the best results compared to pan-frying or baking. For the filling, I follow the directions exactly but I don't mash the peas. I also like to add 3 tablespoons of lemon juice and half a tablespoon of green chili chutney for extra flavor. I prepare the filling in advance and refrigerate it until I'm ready to make the samosas. To assemble, I make sure to seal the edges of the dough well with a flour-water mixture to prevent any leaks during cooking. I freeze half of the samosas for later and fry the rest at 180 degrees Celsius for 6 minutes. This method ensures perfect, crispy samosas every time.

Emily Collins

06/29/2023 10:37:34 PM

Substituting ginger powder for ginger root and baking triangle-shaped pastry puffs brushed with egg at 400 degrees until golden brown, then pairing them with a chutney dipping sauce, resulted in an outstanding dish!

Ronald Phillips

10/22/2022 08:22:14 PM

I incorporated feedback from reviewers by making the following changes: I followed the recommendation to use a different type of dough, and I must say it was a significant improvement compared to using phyllo dough! For the dough, I used 2 cups of all-purpose flour, 4 tablespoons of oil, and 4 tablespoons of water. While I needed double the amount of this dough recipe for the filling, the dough turned out great. Instead of peas, I opted for lentils, and I used garam masala in place of cardamom since I didn't have any on hand. These substitutions gave the samosas a very authentic flavor. I'm considering trying to bake some of them next time. I served them with tzatziki sauce, and it was a hit!

Kenneth Clark

12/01/2023 10:50:31 AM

I added mild chili powder, maybe I should have used hot chili instead.

Betty Collins

09/12/2022 07:02:15 PM

The food was heavenly! If you're not in the mood for pizza, try a samosa instead!

Raymond White

10/27/2024 01:27:42 AM

I absolutely adore it.

Debra Evans

04/09/2023 04:22:38 PM

The dish turned out fantastic! I substituted ground chicken for beef as my wife doesn't eat red meat. I also used wonton wraps instead of phyllo pastry. No regrets whatsoever!

Scott Brown

09/09/2022 10:55:31 AM

The samosas tasted amazing, and I opted to bake them instead of frying. However, I encountered an issue - despite following the recipe, I ended up with way too much filling, only using about a third of it. I decided to get creative and will be repurposing the extra filling in a pre-made pie shell for a samosa pie!