Making Punjabi Crunchy Beef Samosa always brings joy to my house and there are many reasons for that besides the delicious taste of course. These samosas are filled with ground beef, potatoes, and green peas. The crust is butter based so need I say more?
The outer crust of these samosas tastes like homemade pie crust, I promise that the crust alone will keep you mesmerized.
Making Punjabi Crunchy Beef Samosa.
These Punjabi Crunchy Beef Samosas hold on to the wonderful flavor and crust texture for up to 3 days if kept in the fridge in an airtight container, all you have to do is microwave it for a minute and these bad boys will taste as if just made.
If you love samosa but prefer a lighter version I have you covered, I have created a baked vegetarian version and tasted great too.
I didn’t use oil while making the filling because the beef had enough fat in it, but in case your ground beef doesn’t have enough fat, you can add two tablespoon oil while preparing the filling.
Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.
As for my recipe, here you go!
- **For the filling:
- 350 gm ground beef
- 1 medium onion chopped
- 1 medium potato chopped
- ¼ cup green peas (I used frozen)
- ¾ teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- ¼ teaspoon ginger powder
- 1 ¼ teaspoon garam masala powder
- **To fry the samosa:
- Around to cups of oil.
- **The dough:
- 2 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cumin seeds
- ¼ cup melted butter
- ½ cup warm water (you may need less)
- **Making the filling:
- In a pan, add the ground beef and saute for few minutes or until it releases oil.
- Now add the onion and potatoes, stir until the onion is translucent. Add all the spices and salt, saute some more on medium high heat.
- Reduce the heat and cook until the onion turns light brown the beef is cooked.
- Add the green peas and cook for another three minutes. Keep aside.
- Note: No oil added to the filling since the beef had enough fat to cook everything with.
- **Making the dough:
- In a bowl, add all the ingredients (except water) and mix well.
- Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
- Cover the dough and let it rest for 15 minutes.
- ** Preparing the samosa:
- Make 6 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (This dough won’t need dry flour to roll).
- Use a knife to cut the circle into halves.
- Take one-half and fold into a cone. Seal along the fold
- Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
- Wet the edges of the dough with water and pinch to seal. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
- Cover the samosa with a cloth and keep it aside for 20 minutes.
- In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes.