Learn how to make Homemade Crispy Pakistani-Style Beef Samosas with this easy guide. The blog covers the filling recipe, how to fold them perfectly, and tips for choosing the right samosa sheets. Step-by-step instructions and a video tutorial make it simple to follow.
WHAT IS BEEF SAMOSA?
The Homemade Crispy Pakistani-style Beef Samosa is a classic Pakistani appetizer recipe that highlights Pakistan's rich culinary heritage. This golden, deep-fried triangle is packed with a deliciously spiced ground beef filling, bringing out the authentic flavors of traditional Pakistani cuisine.
One of my favorite Pakistani recipes, these samosas pair perfectly with a steaming pot of Pakistani chai during evening gatherings. In many Pakistani households, they’re a freezer staple, often stored alongside flavorful Shami Kababs—ready for unexpected guests or to serve at Iftar during Ramadan. Quick to fry and always a crowd-pleaser, these crispy delights never fail to impress!
My all-time favorite samosa is the beef samosa. It was always a staple on our Iftar table. This recipe takes me back to my childhood in Kansas with my parents and two siblings—it’s the kind of dish that tastes like home and memories, all wrapped in a crispy, golden shell.
DIFFERENCE BETWEEN BEEF SAMOSA AND VEGETABLE SAMOSA?
The main difference is the filling: beef samosas are packed with flavorful beef, while vegetable samosas are filled with a mix of vegetables. Each variation also has its own distinct blend of spices and masalas, giving them unique flavors. Check out Chicken Tikka Samosa recipe.
WHAT KIND OF MEAT TO USE FOR BEEF SAMOSA?
Of course, making beef samosas requires finely ground beef as the key ingredient for this delicious recipe.
INGREDIENTS
- Ground Beef – Make sure the ground beef is finely textured without any large chunks for a smooth filling.
- Salt and Powdered Spices – These boost the flavor and bring warmth to the dish.
- Yogurt – Just one tablespoon adds a subtle tangy taste. I make my Homemade yogurt but you can use store-bought.
- Whole Spices – These deepen the flavor and add authentic aroma to the filling.
HOW TO MAKE THE FILLING FOR BEEF SAMOSA?
Add little oil let it heat up. Next add whole spices.
Next add Homemade Ginger garlic paste.
Add ground beef and make sure your ground beef is not in big chunks.
Add yogurt.
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.
Fold in a triangular shape like the picture above.
Keep folding!
Until it make a pocket.
Place the meat mixture in the pocket.
Keep wrapping it until the end.
Like this!
To seal it just brush some all purpose mixture.
Done! Now assemble the rest of the Samoas.
Deep-fry the samosas.
Take out in a plate.
Enjoy!
WHAT TO SERVE WITH BEEF SAMOSA?
Beef samosas pair perfectly with Homemade Green Chutney or the sweet and tangy Khaati Meethi Chutney.
HOW TO STORE BEEF SAMOSA?
For the best results, freeze beef samosas before frying. Avoid frying them in advance. When ready to enjoy, fry them straight from frozen—no need to thaw, as thawing can make them soggy.
To freeze, arrange the samosas in a single layer inside a ziplock bag, leaving a small ¼ to ½-inch gap between each one. Seal the bag tightly and lay it flat in the freezer, making sure the samosas don’t touch. Freeze for 30 to 60 minutes until firm, then store them closer together without worrying about sticking.
TIPS
- Use Two Sheets – Layer two sheets per samosa for the perfect crispiness.
- Dry the Filling – Ensure all moisture evaporates while cooking the filling to prevent soggy samosas.
- Deep Fry Only – Always deep fry samosas; shallow frying won’t give the same crispy texture.
- Fry from Frozen – Never defrost frozen samosas before frying, as it can make them soft and break apart.
- Keep Sheets Moist – Cover unused samosa sheets with a damp paper towel to prevent them from drying out.
WHICH SAMOSA SHEETS TO USE?
Over the years, my mother and I have tried many samosa sheets, but our search ended when we found this one—it’s simply perfect. Below, I’ve shared an image of the samosa sheet I highly recommend.
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Let's Make Beef Samosas!!!
Homemade Crispy Pakistani-Style Beef Samosa
Ingredients
Beef Filling
- ½ tsp olive oil
- 1 tbsp ginger garlic paste
- 1 tbsp yogurt
- 1 lbs ground beef
Whole spices
- ¼ tsp fennel seeds
- ¼ tsp cumin seeds
- ½ tsp coriander seeds
Powdered spices
- ¼ tsp red chili flakes
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp red chili powder
- a pinch of Garam Masala powder
- 1 tsp kosher salt or as needed
Binding Mixture
- 2 tbsp all purpose flour
- 1¼ tbsp water
Samosa Assembly
- 20 samosa sheets
Deep-frying
- 6 cups olive oil
Instructions
Beef Filling
- 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.
Frying
- 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.
Sandra Brown says
Hi, question, was it supposed to be 1tsp of kosher salt or table salt? I used table salt and it's quite salty even for me.
Sarah Mirza says
I always use kosher salt
Sarah Mirza says
please msg me on instagram so we can fix accordingly by having an one on one conversation.
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