The beef samosa recipe is a delicious and popular snack enjoyed in many parts of the world. This savory pastry is typically made with a crispy, flaky crust filled with spiced ground beef and vegetables.
Beef samosas are a popular snack enjoyed by many people around the world. These savory pastries have a crispy, flaky crust and a flavorful mixture of spiced ground beef and vegetables.
One variation of beef samosas that has gained particular fame is the Somali-style beef samosas. These samosas are known for their unique blend of spices and flavors inspired by the cuisine of Somalia.
To make Somali-style samosas, ground beef is cooked with a mixture of onions, garlic, cumin, coriander, and turmeric. The cooked beef mixture is then combined with chopped potatoes and peas before being wrapped in a pastry crust and deep-fried until golden brown.
Why Is Samosa So Popular
One of the reasons that Somali-style beef samosas have gained so much popularity is their versatility. They can be enjoyed as a snack, appetizer, or even as a main course when served with rice or salad.
Another reason for their popularity is their accessibility. Somali-style beef samosas can be found in many African and Middle Eastern restaurants, grocery stores, and markets specializing in ethnic cuisine.
In recent years, beef samosas of all kinds have become more widely recognized and appreciated worldwide. Their unique blend of flavors and textures makes them a satisfying and delicious snack that people of all cultures and backgrounds can enjoy.
Overall, beef samosas are a tasty and versatile snack that has become a beloved dish in many parts of the world. Whether trying them for the first time or enjoying a familiar favorite, these savory pastries’ flavors and aromas will surely delight you.
While there are many variations of beef samosas, this article will provide a basic beef samosa recipe that is easy to follow and can be customized to your liking.
How To Make Beef Samosa Recipe
If you want to know how to make beef samosa from scratch? Here is a simple and easy beef samosa recipe at home:
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- Salt and pepper, to taste
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons fresh cilantro, chopped
- 12-15 samosa wrappers
- 1/4 cup all-purpose flour
- 1/4 cup water
- Oil for frying
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain off any excess fat.
- Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook until the onion is soft and translucent, stirring occasionally.
- Add the cumin, coriander, turmeric, paprika, garam masala, salt, and pepper to the skillet. Stir until the spices are well combined.
- Add the peas and carrots to the skillet and stir to combine. Cook for 5-7 minutes or until the vegetables are tender.
- Remove the skillet from the heat and stir in the chopped cilantro. Let the mixture cool for a few minutes.
- Whisk together the all-purpose flour and water in a small bowl to make a paste.
- Lay out a samosa wrapper on a flat surface. Brush the edges with the flour paste.
- Spoon a small amount of the beef and vegetable mixture onto the center of the wrapper.
- Fold the wrapper to create a triangle shape, pressing the edges together to seal.
- Continue filling and folding the remaining samosa wrappers until all the filling has been used.
- Heat the oil in a deep frying pan over medium-high heat.
- Once the oil is hot, carefully place the samosas in the pan and fry until golden brown.
- Remove the samosas from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve the beef samosas hot with your favorite dipping sauce.
Making a beef samosa recipe at home is a fun and easy way to enjoy this delicious snack. With a few simple ingredients and basic cooking skills, you can create a batch of these tasty pastries that impress your friends and family. Enjoy!
Tips & Tricks
Making the Best beef samosa recipe requires attention to detail and tips and tricks. Here are some useful tips to keep in mind when making beef samosas:
- Use lean ground beef: When making the filling for your beef samosas, try to use lean ground beef to reduce the amount of fat and calories.
- Cook the filling thoroughly: It’s important to cook the beef and vegetables until they are fully cooked and tender. This will ensure that the filling is flavorful and easy to work with.
- Chill the filling before wrapping: Chilling the filling in the refrigerator for at least an hour before wrapping it in the pastry will make it easier to handle and prevent the filling from leaking out during frying.
- Seal the edges properly: Make sure to seal the edges of the samosas tightly to prevent the filling from spilling out during frying. Use a little water or flour paste to help seal the edges together.
- Fry at the right temperature: Heat the oil to the right temperature before frying the samosas. The oil should be hot but not smoking. Frying at the right temperature will ensure that the samosas are crispy on the outside and cooked through on the inside.
- Drain excess oil: Once the samosas are cooked, remove them from the oil and place them on a paper towel-lined plate to drain the excess oil. This will help them stay crispy and reduce the amount of oil they contain.
- Serve with dipping sauce: Beef samosas are best served with a flavorful dipping sauce, such as a spicy tomato chutney or a tangy yogurt dip.
Following these tips and tricks, you can make delicious and crispy beef samosas to impress your guests or family.
Why is samosa called samosa?
The origin of the word “samosa” is uncertain. Still, it is believed to have come from the Persian word “sanbosag” or the Central Asian word “samsa,” which referred to a similar dish made with meat and vegetables enclosed in pastry. The samosa was introduced to the Indian subcontinent by Middle Eastern and Central Asian traders, becoming a popular snack in the region. Over time, the name “samosa” stuck and became the most commonly used name for this delicious snack. Today, samosas are enjoyed in many countries worldwide and have become a staple of Indian cuisine.
Are samosas good for you?
Samosas can be a delicious snack or appetizer, but whether they are good for you depends on a few factors.
Samosas are typically made with a pastry shell filled with spiced potatoes, peas, and sometimes meat. While the filling can be nutritious, the pastry shell is often made with refined flour and deep-fried, making samosas high in calories, fat, and sodium.
However, there are ways to make samosas healthier. You can use whole wheat flour or filo pastry instead of refined flour to make the pastry shell. You can also bake the samosas instead of frying them to reduce the amount of oil they contain. Additionally, you can fill the samosas with vegetables or lean protein like chicken or turkey instead of beef to make them more nutritious.
Overall, samosas can be a part of a healthy diet when consumed in moderation and made with healthier ingredients. It’s important to balance samosas with other nutritious foods and to pay attention to portion sizes.
What type of pastry is used for samosas?
The type of pastry used for samosas can vary depending on the region and the recipe. In India, samosas are typically made with a pastry dough called “maida,” or all-purpose flour kneaded with water and a little oil to form a smooth dough. In other parts of the world, such as in the Middle East and Central Asia, samosas may be made with a pastry dough called “filo” or “phyllo,” made from unleavened flour and water and is very thin and delicate.
Regardless of the type of pastry used, samosas are typically filled with a spiced mixture of vegetables or meat before being shaped into a triangle or cone and deep-fried or baked. Samosas can also be made with puff pastry, a light and flaky pastry made by layering dough with butter or shortening.
The type of pastry used for samosas can affect their texture and taste, but the filling and spices give samosas their distinctive flavor.
What sauce goes with samosas?
Samosas are often served with a dipping sauce that complements their savory and spicy flavors. Here are a few common sauces that go well with samosas:
- Mint chutney: This tangy and refreshing sauce is made with fresh mint leaves, cilantro, green chilies, lemon juice, and spices. It pairs well with vegetable and meat samosas and helps to balance their flavors.
- Tamarind chutney: This sweet and sour sauce is made with tamarind pulp, sugar, spices, and water. It is a popular accompaniment to samosas in many parts of India and adds a rich, fruity flavor.
- Yogurt sauce: This creamy and cooling sauce is made with yogurt, cilantro, cumin, and salt. It is a great option for those who prefer a milder dip and goes well with spicy samosas.
- Tomato sauce: A simple tomato sauce made with chopped tomatoes, onion, garlic, and spices can also be served with samosas for a tangy and slightly sweet dip.
The sauce you choose to serve with your samosas will depend on your taste preferences and the type of samosas you make. Experiment with different sauces to find the perfect match for your favorite samosas.
How much oil do you need to fry samosas?
The amount of oil you need to fry samosas depends on the size of the pan you are using and the number of samosas you cook. You want to use enough oil to cover the samosas halfway so they cook evenly and get crispy.
A good rule of thumb is to use about 1-2 inches of oil in a deep frying pan or pot. Heat the oil to about 350-375°F (175-190°C) before adding the samosas. If the oil is too hot, the samosas will cook too quickly outside and not cook properly on the inside. If the oil is not hot enough, the samosas will absorb too much oil and become greasy.
Once you add the samosas to the hot oil, use a slotted spoon or a spider skimmer to turn them occasionally to cook evenly on all sides. Cook the samosas until golden brown and crispy, which should take 3-4 minutes per batch.
After frying, remove the samosas from the oil and place them on a paper towel-lined plate to absorb any excess oil. You can also place the samosas on a wire rack to cool, which will help them stay crispy.