Traditional Beef Samosas Recipe

Ground beef: The main protein component, providing a rich and hearty filling.

Onion: Adds sweetness and depth to the filling.

Garlic: Enhances the flavor with its pungent and aromatic qualities.

Ginger: Adds a zesty and slightly spicy note to the filling.

Cumin powder: Provides a warm, earthy flavor that is essential in many Indian dishes.

Coriander powder: Adds a citrusy and slightly sweet flavor to the filling.

Garam masala: A blend of spices that adds complexity and depth to the dish.

Frozen peas: Adds a pop of color and a slight sweetness to the filling.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and enhances the overall flavor.

All-purpose flour: The base for the dough, providing structure and texture.

Vegetable oil: Used in the dough and for frying, giving the samosas their crispy texture.

Water: Helps to bind the dough together.

When forming the dough for the samosas, ensure it is smooth and pliable. If the dough is too dry, the samosa wrappers may crack while folding, and if it's too wet, they may not hold their shape well. Aim for a consistency similar to playdough. Additionally, when sealing the edges of the samosas, use a small amount of water to ensure a tight seal, preventing the filling from leaking out during frying.

• ground beef - Substitute with ground lamb: Ground lamb provides a similar texture and a rich flavor that complements the spices well.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option that still absorbs the spices effectively.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it has a slightly different flavor profile.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor to cumin.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and aromatic flavor similar to coriander.

• garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor, though it may be slightly different in taste.

• frozen peas - Substitute with fresh peas: Fresh peas can be used if available, offering a fresher taste and texture.

• frozen peas - Substitute with diced carrots: Diced carrots add a sweet and crunchy texture as an alternative to peas.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a nuttier flavor and is a healthier option.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly different flavor and is a healthier fat option.

• vegetable oil - Substitute with ghee: Ghee adds a rich, buttery flavor that enhances the overall taste of the samosas.

• Allow the samosas to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.
• For short-term storage, place the samosas in an airtight container lined with paper towels. Store in the refrigerator for up to 3 days.
• To freeze, arrange the cooled samosas in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the samosas are firm.
• Once frozen, transfer the samosas to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the frozen samosas on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat the samosas in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through.
• For a quick reheat, you can microwave the samosas on high for 1-2 minutes, but note that this method may not retain the crispiness as well as baking or air frying.
• To maintain the best texture, avoid reheating samosas in a microwave if possible.

• Preheat your oven to 350°F (175°C). Place the samosas on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the exterior is crispy. This method helps maintain the crispiness of the pastry.

• If you're short on time, use a microwave. Place the samosas on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes. Note that this method may make the samosas a bit softer.

• For a quick and crispy option, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the samosas in the basket in a single layer and cook for 3-5 minutes, or until they are heated through and crispy.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the samosas in the skillet. Cook for 2-3 minutes on each side, or until they are heated through and crispy.

• For a traditional touch, reheat the samosas in a deep fryer. Heat the oil to 350°F (175°C) and fry the samosas for 1-2 minutes, or until they are heated through and golden brown. Drain on paper towels to remove excess oil.

• Frying pan: Used to cook the ground beef and sauté the onions, garlic, and ginger.

• Mixing bowl: Used to combine the flour, salt, and oil to make the dough.

• Knife: Used to finely chop the onion and mince the garlic and ginger.

• Cutting board: Provides a surface to chop the onion, garlic, and ginger.

• Measuring spoons: Used to measure out the spices like cumin, coriander, and garam masala.

• Measuring cups: Used to measure the flour, oil, and water.

• Rolling pin: Used to roll the dough into thin circles.

• Small bowl: Used to hold water for sealing the edges of the samosas.

• Slotted spoon: Used to remove the samosas from the oil after frying.

• Paper towels: Used to drain the excess oil from the fried samosas.

• Stove: Used to heat the frying pan and cook the samosas.

• Spatula: Used to stir the beef mixture and to help shape the samosas.

• Tongs: Used to handle the samosas while frying.

• Plate: Used to place the samosas after they are fried.

Prepare the filling: Cook the ground beef and onion mixture a day ahead and store it in the fridge.

Pre-made dough: Use store-bought pastry sheets to save time on making the dough from scratch.

Batch work: Roll out all the dough balls and cut them into semi-circles before starting to fill them.

Freeze for later: Make a large batch of samosas and freeze them. Fry directly from frozen when needed.

Efficient frying: Use a deep fryer to cook multiple samosas at once, ensuring even cooking and saving time.