Crispy Beef Samosas

Nothing says comfort quite like a golden, crispy samosa, especially when it's packed with well-seasoned beef and love. This is one of my most requested recipes, whether I’m prepping meals for families or catering events. It's simple, flavorful, and always a hit.

Why I Love This Recipe

Beef samosas are nostalgic for me. I remember helping in the kitchen, pinching edges perfectly, and sneaking tastes of the filling before it even hit the dough. Over time, I refined this recipe, balancing spices, texture, and that satisfying crunch.

Ingredients

For the beef filling:

• 500g minced beef

• 1 small onion, finely chopped

• 1/2 cup spring onion, chopped

• 2 cloves garlic, minced

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1 tsp curry powder

• ½ tsp paprika

• 1 bunch fresh coriander (dhania), chopped

• 2 tbsp vegetable oil

• Salt and black pepper to taste

  
  

For assembly:

• Samosa pastry sheets or homemade dough

• 2 tbsp flour + 3 tbsp water (to make sealing paste)

• Oil for deep frying

  
  

Method

1. Cook the filling:

In a pan, heat oil over medium heat. Add onions, cook until soft. Stir in garlic and ginger until fragrant. Add minced beef and cook until browned. Add spices, salt, and pepper. Let everything cook down until dry and flavorful. Finish with chopped coriander. Let cool completely.

2. Prepare your wrappers:

If using store-bought sheets, keep them covered with a damp cloth to avoid drying. If homemade, roll thin, cut into strips, and cover as you work.

3. Fill and fold:

Place a spoonful of cooled beef filling at one corner of the strip and fold into triangles. Seal the edge with the flour paste.

4. Fry:

Heat oil in a deep fryer or pan. Fry samosas in batches on medium heat until golden brown and crispy. Drain on paper towels.

Pro Tips

• No soggy samosas:

  Always let your filling cool fully before wrapping.

  
  

• Extra crunch:

  Fry at medium heat. Too hot, and they brown too fast; too low, and they absorb oil.

  
  

• Storage:

  You can freeze the uncooked samosas, just don’t defrost before frying.

  
  

Serve With

Try them with fresh tamarind chutney, garlic chilli oil ,or even a splash of lemon juice. Add a side of hibiscus iced tea for a full experience (recipe coming soon 😉).

Let me know if you try this recipe tag @piquingpalate on both instagram and TikTok and use #CraveAndSavor so I can see your golden pockets of joy! 🥟💛