Punjabi Crunchy Beef Samosa
Samosa is a crispy, triangular pastry filled with a savory mixture; traditionally, there are beef samosa, chicken samosa, and Punjabi aloo samosas filled with aromatic spices. They’re delicious and are one of the tastiest Indian snacks! The crust is butter based and tastes incredible with the filling mixture in each bite.
What’s best is that samosas are versatile and offer endless possibilities for customization! You can adjust their size to suit your preferences, whether you prefer bite-sized samosas as appetizers or larger ones for a more substantial meal.
Plus, if you enjoy a fiery kick, you can incorporate chopped green chilies into the filling to elevate the spice level and add an extra burst of flavor.
My recipe for Punjabi Beef Samosa is easy, and I’ve included step-by-step instructions to help you make them perfectly on your first try!
WHAT IS A SAMOSA?
Samosa is a popular savory snack that originated in the Indian subcontinent but is enjoyed in various parts of the world. It is a deep-fried pastry with a crisp, flaky exterior and a flavorful filling. The most common shape of a samosa is triangular, resembling a small, crispy pocket.
The filling of a samosa typically consists of a combination of ingredients such as spiced potatoes, onions, peas, lentils, ground meat (such as beef, lamb, or chicken), and a blend of aromatic spices. The filling is then cooked and seasoned perfectly, creating a delicious blend of flavors and textures.
Samosas are popular street food and snack in India and Pakistan, and they have gained popularity in various cuisines worldwide. They are often served with chutneys or dipping sauces, such as mint chutney or tamarind chutney, which perfectly complement the spiciness of the filling.
INGREDIENTS YOU’LL NEED
You only need simple ingredients from your pantry to make this delicious samosa at home. Let’s look at them in more detail:
FOR THE FILLING:
Beef: We’ll be using some ground beef for our samosa filling. You can also go for some ground lamb meat (mutton) instead, as it’s traditionally done in Pakistan. Either way, you’ll end up with delicious samosas!
Onions: Onions make up the aromatic base for the filling. When sautéed, they release their natural sugars and develop a sweet and savory flavor that goes great with all the other ingredients.
Potatoes: We’ll also be using some potatoes, and they’ll add a soft and creamy texture to the filling. Thanks to its starch content, it’ll also act as a natural binding agent for our filling!
Green peas: They’ll add a natural sweetness and fresh flavor to the filling and perfectly balances the spices in this delicious samosa.
Turmeric: Adds a warm and earthy flavor to the filling.
Coriander powder: Coriander powder adds depth and complexity to the filling and blends perfectly with all the other spices creating a well-balanced and flavorful combination.
Chili powder: For a spicy kick to our samosa. You can customize this by adding less or more if you want a spicier version.
Garam masala: Garam masala is a staple in Indian and Pakistani cuisine and adds an authentic touch to the recipe.
FOR THE DOUGH:
Flour: All-purpose flour is the base of our dough. It’ll provide structure and stability to the dough, allowing the samosa to hold its shape when we fry it.
Cumin seeds: We’ll add cumin seeds to our dough for a delicious and authentic flavor. They have a unique earthy, nutty, and slightly spicy taste.
Melted butter: It’ll help add crispiness and contribute to the overall flavor, making our samosas taste just like a homemade pie crust which will taste amazing!
Oil: We’ll use cooking oil to deep fry our samosas. I recommend going for sunflower or corn oil.
HOW TO MAKE SAMOSA AT HOME
Making samosas at home is incredibly easy. Let’s look at home to make it step by step:
HOW TO MAKE SAMOSA FILLING
Step 1
To make the filling, add the ground beef to a hot pan and saute for a few minutes until it releases oil.
Step 2
Next, add the onion and potatoes, and cook until the onion is translucent. Now, add the spices and salt, and saute on medium-high heat. Then add the green peas. Set it aside for now.
HOW TO MAKE SAMOSA DOUGH
Step 1
To make the dough, add all the ingredients (except water) and mix well in a bowl.
Step 2
Gradually add the water and knead until you get a smooth dough. Cover the dough and let it rest for 15 minutes.
HOW TO SHAPE AND FILL SAMOSAS
Step 1
Start by making six equal balls from the dough. Take one ball and roll it out into a circle. Use a knife to cut the circle into halves. Take one-half and fold it into a cone.
Step 2
Seal along the fold. Place the cone between your thumb and index finger. Fill the cone with the filling. Wet the edges of the dough with water and pinch to seal.
HOW TO COOK SAMOSAS
Step 1
Cover the samosas with a cloth and keep them aside for 20 minutes. It’s best to keep them in the fridge.
Step 2
In a medium pan, heat the frying oil. Fry the samosas on medium heat until they are golden brown.
Your delicious Samosas are ready to be served.
TIPS FOR MAKING THE BEST SAMOSAS EVERY SINGLE TIME
Use melted butter for the dough: It is recommended to use melted butter instead of oil. The butter adds flavor and helps create a crisp and flaky texture.
Add oil to the filling: If the meat you use doesn’t have enough fat, add two tablespoons of oil while sauteing it.
Rest the dough: Allow the dough to rest before rolling and shaping the samosas. This resting time allows the gluten to relax, resulting in a more pliable dough that is easier to work with.
Seal the samosas well: When shaping the samosas, seal the edges tightly to prevent the filling from leaking during frying. Use water to moisten the edges and press firmly to ensure a secure seal.
Go for medium-low heat: Fry the samosas on medium-low heat to ensure they cook evenly and develop a golden-brown color without burning.
Fry in batches: Avoid overcrowding the frying pan to ensure even cooking. Fry the samosas in batches, giving them enough space to fry properly and maintain their shape.
Serve hot: Samosas are best enjoyed when served hot and fresh. They tend to lose their crispness over time.
WHAT TO SERVE WITH PUNJABI SAMOSA
Chutneys: Serve samosas with a variety of chutneys for dipping. Popular choices include mint chutney, tamarind chutney, or tangy coriander chutney.
Yogurt sauce: Another delicious accompaniment is a yogurt-based sauce. Mix plain yogurt with a pinch of salt, some chopped fresh mint or cilantro, and a sprinkle of chaat masala. This creamy and cooling sauce balances the spiciness of the samosas.
Tea-time snack: Samosas are a popular tea-time snack! Serve them with hot Indian tea for a satisfying and enjoyable snack experience.
Party appetizer: Samosas make a fantastic appetizer for parties and gatherings. Arrange them on a platter with small dipping bowls filled with chutneys or sauces and other classic snacks like some onion pakoras. I’m sure they’re going to be a hit with your guests!
DELICIOUS VARIATIONS FOR SAMOSA
This samosa recipe is delicious, but if you’re looking to customize it, here are some ideas you can try:
Vegetable filling: If you prefer a vegetarian option, you can replace the ground beef with various vegetables. Popular choices include finely chopped carrots, peas, corn, bell peppers, and spinach. Sauté the vegetables with spices and seasonings to create a flavorful filling.
Paneer filling: Paneer (Indian cottage cheese) is a delicious meat alternative. Crumble or cube the paneer and mix it with spices, onions, and other vegetables for a savory and creamy filling.
Spicier samosas: If you prefer a spicier version, increase the chili powder, add chopped green chilies, or include a pinch of red pepper flakes in the filling. Adjust the heat level to suit your taste.
FREQUENTLY ASKED QUESTIONS
Yes, you can use ground lamb, chicken, or vegetarian options like crumbled paneer or a mix of finely chopped vegetables as a substitute for ground beef.
Preparing the dough closer to when you plan to shape and fry the samosas is best. However, if you need to make the dough in advance, you can refrigerate it for up to 24 hours. Just bring it back to room temperature before rolling and shaping the samosas.
Do not cover the samosas while they are warm.
If you add less butter and less water to the dough, it will turn hard.
The frying oil must have been hot. However, I like having the bubbles it gives a unique texture to the samosa.
You can, but the flavor won’t be the same, and the texture will be dense. Sometimes the samosa absorbs more oil when using atta.
Yes, brush them with oil and bake them in the middle rack of a preheated oven of 180C/350F until golden. I have a delicious Baked Samosa Recipe if you want to try it.
Place them on a baking sheet and pop them in the freezer until they are hard. Later place them in a ziplock bag and freeze them for up to 4 months.
Do not thaw that frozen samosa; it will turn soggy after frying. Fry the frozen samosa in medium-low heat oil. The cooking time might increase.
🍲 MORE INDIAN RECIPES YOU’LL LOVE
Related Recipes
- Keema Paratha Recipe.
- Crispy Onion Pakora.
- Vada Pav.
- Jamaican Beef Patties.
- Laccha Paratha.
- Soft Paratha Recipe.
- Palak Aloo Keema.
HOW TO STORE SAMOSA
You can store any leftover samosas in an airtight container in the fridge for up to 3 days.
To freeze them, place the cooled samosas on a baking sheet and place them in the freezer. Later, when hard, place them in a Ziplock bag and continue freezing them for up to 4 months. You can also freeze the samosa when it is raw in the same way. When cooking frozen samosa, fry it without thawing it.
When thawing cooked samosas and maintaining the crispy texture, heat the samosa in a preheated oven at 180C/350F for a few minutes.
Punjabi Crunchy Beef Samosa
Ingredients
FOR THE FILLING
- 350 grams 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 SAMOSAS
- 2 cups of oil
FOR 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
Instructions
MAKING THE FILLING
- In a pan, add the ground beef and saute for few minutes or until it releases oil.
- Add the onion and potatoes, and stir until the onion is translucent. Add all the spices and salt, and saute some more on medium-high heat.
- Reduce the heat and cook until the onion turns light brown, the beef is cooked, and the potatoes are tender.
- Add the green peas and cook for another three minutes. Keep aside to cool.
- NOTE: No oil was added to the filling since the beef had enough fat to cook everything with. If you are using ground beef with less fat add two tablespoon oil when sauting the beef.
MAKING THE DOUGH
- In a bowl, add all the ingredients (except water) and mix by rubbing the ingredients together with your hands.
- 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 six equal balls from the dough. Take one ball and roll it out 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 in half.
- Take one half and fold it into a cone. Seal along the fold by pressing it between your fingers.
- Place this cone between your thumb and index finger. Fill the cone with the filling. It might take two tablespoons or a little less. Do not overfill.
- Wet the open edges of the cone with water and pinch the sides together 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. preferable in the fridge if your kitchen is hot.
- In a medium frying pan, heat the oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown from all sides. The frying time may take from 7 to 8 minutes.
Notes
- You can use mutton (lamb meat instead of beef).
- Fry in medium-low heat.
- You can make the samosa size smaller or bigger.
- Add chopped green chilies for more heat to the filling.
Crunchy wrapper and savoury beef filling…they are totally irresistible. The filling can be used as the bun filling too. Well done, Muna.
Thanks dear! You can really be creative with this recipe, even make it vegetarian 🙂
You are so on point with these samosas Muna!! I grew up eating fresh piping hot samosas with even hotter chai and lots of spicy green chutney! You reminded me of back home with these samosas! Now I wish I was your neighbour as these look so delicious!!
I wish we were neighbours too, I can sneak into your kitchen and taste all the yummy dishes you make 🙂
Okaaaaaay. This looks delicious! Everything is on point!I can’t wait to try this!
It is addictive Nagi but in a nice way 🙂
I can’t believe I managed to make something like this! They were delicious. Friends and their kids loved them. The only change I made was to par boil the potato before adding it, as I’m picky when it comes to hard potatoes. Will make again. Had extra mixture left as I used more beef, had it on a wrap the next day. Yum.
Wow! You made my day. Thank you so much for the feedback 🙂
Can I use pastry flour (soft) if I don’t have all purpose flour ?
I’m not sure if it will work but if you try it do let me know ho it came out!
Can this be made with lamb mince
Hi kelly, it tastes even better with lamb mince but when I made it I only had beef 🙂
so yummy!! delicious 🙂
Thank you Nisha 🙂
Thank you for the delicious recipe they turned out perfectly! 😍 i would like to freeze them in batches would you suggest cooking them then reheating once defrosted or freeze before cooking and then cook on a tray in oven from frozen? Maybe i will give each way a go and see what result is best 😊
Hi Amy, Thank for your comment 🙂 . You can cook them and freeze them then reheat them in the oven, or, freeze them before frying and when defrosted fry them in hot oil!
These were gorgeous! I also made a chicken version, using the same spices and they were so yummy. They also freeze really well, although I did cook them lightly first and the cooked them on 160 for 40 mins then turned them off with 10 mins at 220 to crisp them up. I also defrosted in the microwave, but they lose the crunchiness. Still gorgeous though!
Thank Jo for your comment 🙂
I tried your recipe and it was AMAZING! All my family loved the samosa. Thanks for sharing 🙂
Thank you Anika 🙂
Could you use flour tortillas also?
Hi, You can’t use flour tortillas to make samosa. Hope this helped!
HI – what would you add to make these just a tad bit spicier? More chili powder?
When I made them first time they were really good, but lacked a bit of spice and perhaps needed a bit more salt…
Thank you
Hi Sarah, with salt you can add it according to your taste, I sometimes add more salt when I make it for my sister 😉. You can add red chili flakes to make it spicier and it adds more flavor too!
Oh my! I made these today after thinking about it for a long time. I doubled the recipe because I have a lot of adult sons.
These are delicious. I served them with mango chutney I bought at a specialty market.
Honestly, I could just eat the fried dough without any filling. The cumin seed adds so much savoury 🤗
I’m so happy that you liked it and the mango chutney must have made it taste awesome. Thanks for giving my recipe a try ☺