Savor the incredible flavors of these crispy beef samosas, a delightful snack that is both easy to make and rich in taste. Perfect for any gathering or just as a treat for yourself, these samosas are packed with a spiced beef filling wrapped in a crispy shell.
Ingredients
🥩 1 pound of ground beef
🧄 3 cloves of garlic, minced
🧅 1 large onion, finely chopped
🫚 1 tablespoon of ginger paste
🧂 1 tablespoon of chicken bouillon
🌶️ 1 tablespoon of paprika
🧂 1/2 teaspoon of black pepper
🌶️ 1/2 teaspoon chili flakes
🍛 1 teaspoon of garam masala
🌿 1 teaspoon of cumin
🌿 1 teaspoon of coriander
🍅 1 tablespoon of tomato paste
🥕 2 cups of frozen peas and carrots
🌿 1/2 cup of cilantro, chopped
🌯 1 package of uncooked tortillas (or spring roll/egg roll/wonton wraps)
🌾 2 tablespoons of flour mixed with
💧 4 tablespoons of water (to seal the samosas)
🛢️ Oil for frying
Instructions
1- Prepare the Filling:
- In a large pan over medium heat, brown the ground beef until fully cooked.
- Add the minced garlic, chopped onion, and ginger paste. Stir well and let it cook for about 5 minutes until the onions are softened.
- Stir in the chicken bouillon, paprika, black pepper, chili flakes, garam masala, cumin, and coriander. Mix until the spices are fully incorporated.
- Add the tomato paste and give it another good stir. Let it cook for a couple more minutes.
- Finally, add the frozen peas and carrots, along with the chopped cilantro. Stir and remove from heat. Allow the filling to cool completely.
2- Prepare the Flour Paste:
- In a small bowl, mix 2 tablespoons of flour with 4 tablespoons of water to create a thick paste. This will be used to seal the samosas.
3- Assemble the Samosas:
- Cut each tortilla in half.
- Shape a half-tortilla into a cone by bringing the straight edges together and using the flour paste to seal.
- Fill the cone with the cooled beef mixture, then seal the open top with more of the flour paste.
- Repeat until all the beef mixture and shells are used.
4- Fry the Samosas:
- Heat oil in a deep frying pan or pot over medium-high heat.
- Fry the samosas in batches, turning occasionally, until they are golden brown and crispy.
- Remove them from oil, and drain on kitchen paper to remove excess oil.
5- Serve and Enjoy:
- Serve the samosas hot, accompanied by your favorite chutney or dipping sauce.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Approximately 24 samosas
Calories: Approximately 150 kcal per samosa (estimate)
Protein: 7g
Fats: 9g
Carbohydrates: 12g
Equipment: Large pan, mixing bowl, deep frying pan
Cooking Tips
- Ensure the filling is cooled completely before filling the samosas to prevent the shell from becoming soggy.
- You can freeze the filled samosas before frying for up to 1 month.
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Crispy Beef Samosas
