Punjabi Crunchy Beef Samosa – Making Punjabi 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 perfectly seasoned ground beef, potatoes, and green peas. The crust is butter based so need I say more?
Please note that the word Punjabi here is referred to the way the samosa dough is made only!
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.
Another version of samosa.
If you love samosa but prefer a lighter version I have you covered, how does low calorie baked samosa sounds to you? I have created a baked vegetarian version and it tastes great. Have a look below 🙂
In India Punjabi Samosa is served with strong tea Indian Karak Chai, I suggest you go the Indian way and enjoy fresh and hot Punjabi Crunchy Beef Samosa with a delicious Indian tea.
Beef Samosa Recipe.
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.
Let’s learn how to make beef samosa!
Try my Punjabi Aloo Samosa.
Ingredients
- **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 two 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
Instructions
- **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.
I have used these products:
Frying Pan | Spatula |
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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 🙂