Beef Samosa
These keema samosas are the ultimate appetizer made with a delicious beef and onion filling wrapped in a crispy triangle pastry pocket!
Ingredients
- Samosa sheets or large Spring Roll sheets
- 1 tablespoon flour for slurry
- Oil to fry
Beef Samosa Filling
- 300 grams ground beef
- 1 tablespoon ginger garlic paste
- 2 green chilis chopped
- 1 medium onion diced
- ½- ¾ cup chopped cilantro
- ¾- 1 tablespoon roasted cumin powder
- ¾ -1 tablespoon black pepper powder
- Salt as per taste
Instructions
Beef Mixture
- In a medium pot, add the ground beef, ginger-garlic paste and salt with 1 cup of water.
- Mix well to ensure there are no lumps in the meat mixture.
- Cook on low, medium heat, occasionally stirring to make sure the meat doesn’t burn. Cook thoroughly until the beef is cooked and the water has evaporated completely.
- If the ground beef has released any oil, drain it along with any excess water.
- When the meat is fully cooked, remove from heat, and cool the mixture thoroughly.
- Once cooled, add the ground cumin powder and black pepper mix well. Add the onion, cilantro, and green chili.
- Taste and adjust any spices.
Make the Slurry
- In a small bowl, add flour and add water a little at a time to get a consistency similar to cream. The slurry should drip off a spoon easily but not be as thin as water.
- If using spring roll sheets, layer two sheets together and cut them into three rectangles.
- Keep the sheets covered with a dishtowel while you work.
Fill, Fold and Fry the Samosa
- Fold the rectangle one-third of the way, bring the top right corner to the bottom. Then fold it over itself to form a pocket.
- Hold the samosa pocket with one hand and add about 1-2 tablespoons of the filling into the pocket, packing the beef mixture into the pocket.
- Fold the hanging piece over to close the pocket.
- Apply the slurry, then make the final fold to close the triangle. Make sure the samosa is tightly closed, so the filling does not fall out.
- Keep covered under a dishtowel until ready to fry.
- Once ready to fry, add oil to a frying pan on low heat, enough to deep fry the samosa. Once the oil is hot, add the samosas. Do not crowd the pan; work in batches if you need.
- Fry on low heat, turning every couple of minutes till golden brown.
- Use a slotted spoon or strainer to transfer samosas to a plate lined with a paper towel.
- Serve fresh, with lemon and ketchup or hot sauce.