Homemade Crispy Pakistani-Style Beef Samosa
Homemade Crispy Pakistani-Style Beef Samosa recipe reveals both the beef filling and the flawless folding technique.
Servings: 4 people
Calories: 45kcal
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.
Video
Notes
Note: 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.
Nutrition
Serving: 1samosa | Calories: 45kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Cholesterol: 8mg | Sodium: 66mg | Potassium: 33mg | Vitamin A: 8IU | Calcium: 3mg | Iron: -32mg