Embark on our journey to master the creation of Homemade Crispy Pakistani-Style Beef Samosa—the easy, authentic way. This all-inclusive blog post reveals both the filling recipe and the flawless folding technique. Discover insights on choosing the perfect samosa sheets and benefit from valuable tips for a smooth folding process. Detailed steps and a video tutorial enhance the accessibility of this culinary adventure.
TABLE OF CONTENTS
- What is Beef Samosa?
- Difference between meat samosa and vegetable samosa?
- What kind of meat to use for Beef samosa?
- How to make filling for Beef samosa?
- How to fold a samosa?
- What to serve Beef Samosa with?
- How to store Beef samosa?
- Which samosa sheets to use?
- The Ultimate Beef Samosa Recipe
WHAT IS BEEF SAMOSA?
The artfully crafted Homemade Crispy Pakistani-Style Beef Samosa, imbued with an unmistakable Pakistani essence, stands as a pivotal Pakistani appetizer, woven intricately into the rich fabric of the country's culinary heritage. This triangular delight, skillfully deep-fried, enfolds a savory heart of spiced ground beef.
Esteemed as a cherished gem among my favored Pakistani recipes, it is a sought-after accompaniment to evening gatherings with a steaming pot of authentic Pakistani Chai. Within Pakistani households, these samosas find a permanent residence within freezers, nestled alongside their counterparts, the delectable Shami Kababs. An ingenious provision for impromptu guests, these snacks stand poised to graciously serve at a moment's notice.
DIFFERENCE BETWEEN BEEF SAMOSA AND VEGETABLE SAMOSA?
The primary distinction lies in the content; the beef samosa boasts a hearty beef filling, while its counterpart, the Vegetable samosa, showcases an assortment of vegetables within its delicate pastry. Naturally, these two samosa variations diverge significantly in terms of their unique spice and masala compositions.
WHAT KIND OF MEAT TO USE FOR BEEF SAMOSA?
Naturally, the culinary creation demands the inclusion of beef samosa, necessitating the use of finely ground beef to craft this delectable dish.
- Ground beef- Ensure that the ground beef you utilize for this recipe is finely textured and devoid of any large, chunky pieces.
HOW TO MAKE THE FILLING FOR BEEF SAMOSA?
Add little oil let it heat up. Next add whole spices.
Next add Ginger garlic paste.
Add ground beef and make sure your ground beef is not in big chunks.
Next add salt and powdered spices.
Place a lid on, and let it cook. Let the ground beef dry up. Now your ground beef is ready.
HOW TO FOLD THE BEEF SAMOSA?
Make the all purpose flour and water mixture.
Get store-bought samosa sheets. Cut the end of the samosa sheets like this.
While folding take out keep the other sheets underneath a damp paper towel.
Take 2 sheets out. You're going to fold each samosa in two sheet for a crispier samosa.
Honestly for these following steps please see the video.
Deep-fry the samosas.
Take out in a plate.
Enjoy with Green chutney.
WHAT TO SERVE WITH BEEF SAMOSA?
HOW TO STORE BEEF SAMOSA?
I strongly advise storing the beef samosas in the freezer prior to frying, abstaining from the frying process at this stage. When the need arises, simply retrieve the desired quantity and execute a deep-fry. It's important to note that thawing is unnecessary prior to frying, as this could result in undesired sogginess.
Within the collection of freezer-friendly Pakistani recipes highlighted on the blog, this particular entry stands out for its exceptional adaptability to freezing. To initiate the freezing procedure, neatly arrange the samosas in a horizontal orientation within a ziplock bag, maintaining a slight ¼ to ½-inch gap between each individual piece. Seal the ziplock bag securely and lay it flat in the freezer, making certain that the samosas do not come into contact with each other. Allow them to solidify for a duration of 30 to 60 minutes. Following this initial freezing period, their positioning in the freezer can be more relaxed in terms of proximity, as they will remain separate and unsticky even when in contact.
- Utilize a pair of 2 sheets for every individual samosa.
- Make sure all the water dries up when making the filling.
- Resort to deep frying exclusively for the samosas, refraining from the option of shallow frying.
- Avoid defrosting a frozen samosa prior to the frying process.
- Employ a moistened paper towel to cover the samosa sheets that are currently not being folded.
WHICH SAMOSA SHEETS TO USE?
Over the passage of years, my mother and I have engaged in a search for different bed sheets. Nevertheless, our pursuit reached its culmination upon encountering this specific one, owing to its remarkable flawlessness. I have included an image below to showcase the one that I wholeheartedly endorse.
Let's Make Crispy Beef Samosa!!!
Homemade Crispy Pakistani-Style Beef Samosa
- ¼ tsp fennel seeds
- ¼ tsp cumin seeds
- ½ tsp coriander seeds
- ¼ tsp red chili flakes
- ⅛ tsp turmeric powder
- ¼ tsp red chili powder
- a pinch of Garam Masala powder
- 1 tsp salt
- 2 tbsp all purpose flour
- 1½ tbsp water
- 20 samosa sheets
- 6 cups of olive oil
- In a medium size pot, on medium heat, add oil, and let it heat up.
- Add whole spices.
- Now mix that for about 10-15 seconds.
- Add ginger garlic paste.
- Mix that for 20 seconds.
- Now add ground beef and break down the ground beef with a wooden spoon.
- Let it cook until the ground beef changes it color to brown. (this step should take 5-7 minutes.)
- Add yogurt and mix.
- Add salt and powdered spices.
- Mix well and let it cook for 2 minutes.
- Cover with lid and let it cook for 5 minutes.
- Remove the lid and let it cook for 5-7 minutes until all the water has dried up.
Assemble and Fold
- Make the binding mixture.
- Make sure you use two sheets per samosas.
- Also when you folding two sheets make sure the sheets that are not being use have a damp paper towel over them.
- Follow directions in the video for the folding method.
- Add 6 cups on olive oil in a wok. let it heat up on medium heat.
- Once it's heated on medium heat.
- Add samosas in and cook them until they are golden-brown on both sides.
- Take them out of the wok.
- Enjoy with some green chutney.