Beef Samosa Recipe
Make Beef Samosa Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Beef Filling
Assembly & Frying
Optional Garnish / Serve
Method
Dough
- 1
Mix dry ingredients
In a large bowl, combine 2.25 cups all-purpose flour and 1/2 tsp salt; whisk to aerate and evenly distribute the salt.
- 2
Add fats
Add 3 tbsp vegetable oil and 2 tbsp ghee (or melted butter) to the flour. Rub the fats into the flour with your fingertips until the mixture looks sandy and there are no large lumps of fat (about 2–3 minutes).
- 3
Form dough
Gradually add about 1/2 cup warm water, mixing with your hand or a spoon until a soft but not sticky dough forms. You may need 1–2 tbsp more or less water—add a little at a time.
- 4
Knead and rest
Turn dough onto a lightly floured surface and knead 4–5 minutes until smooth and elastic. Shape into a ball, coat lightly with a teaspoon of oil, place in a bowl, cover with plastic wrap or a damp cloth, and rest at room temperature for 30 minutes.
Beef Filling
- 5
Prepare potatoes
While dough rests, boil one medium potato until tender (if not already cooked). Peel and mash; set aside to cool.
- 6
- 7
Add ginger, garlic, chili
Stir in 1 tsp grated ginger, 2 minced garlic cloves, and 1 finely chopped green chili. Cook 1 minute until aromatic.
- 8
Brown the beef
Increase heat to medium-high, add 1 lb ground beef and break it up with a spoon. Cook 6–8 minutes until the beef is browned and most of the liquid has evaporated.
- 9
Season and combine
Lower heat to medium. Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1 tsp garam masala, 1/4 tsp red chili powder (optional) and 1 tsp salt. Cook 2 minutes to toast the spices, mixing thoroughly so spices coat the meat.
- 10
Add potato and finish
Add the mashed potato to the beef mixture and stir until evenly combined. Taste and adjust salt. Remove from heat, stir in 1/4 cup chopped cilantro and 1 tsp lemon juice. Let mixture cool to room temperature (important for assembly).
Assembly & Frying
- 11
Prepare sealing paste
Mix 2 tbsp flour with 1 tbsp water to make a thick paste; set aside. This will be used to seal samosa edges.
- 12
Divide dough and roll
Divide rested dough into 8 equal portions (for medium samosas). Keep portions covered. Working with one portion at a time, roll into a smooth ball and flatten into an oval about 5–6 inches long and 3–4 inches wide using a rolling pin on a lightly floured surface.
- 13
Form cone
Cut the oval in half lengthwise to make two semi-ovals. Take one semi-oval with the straight edge closest to you and form it into a cone by bringing the straight edges together and overlapping about 1/2 inch; press to seal with the flour paste if needed. The cone should have an open top for filling.
- 14
Fill and seal
Spoon about 2–3 tbsp of cooled beef filling into the cone (enough to fill but not overstuff). Dab the open edge with the flour paste and fold the remaining flap over to seal, pressing firmly to close and remove air pockets. Repeat with remaining dough and filling. Keep finished samosas covered with a clean cloth to prevent drying.
- 15
Heat oil
In a heavy-bottomed skillet or deep fryer, heat 2 cups of oil over medium heat until it reaches 350°F (175°C) or until a small piece of dough sizzles and rises slowly to the surface. If you don't have a thermometer, maintain medium heat so samosas cook through without burning.
- 16
- 17
Drain
Using a slotted spoon, transfer fried samosas to a wire rack or plate lined with paper towels to drain excess oil for 1–2 minutes.
- 18
Serve
Serve warm with mint chutney or tamarind chutney and lemon wedges.