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

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• 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.