📝 About This Recipe
These iconic savory pastries are a cornerstone of South Asian street food, featuring a shatteringly crisp exterior and a deeply aromatic red meat filling. Our version uses lean ground beef sautéed with a complex blend of garam masala, fresh ginger, and vibrant green peas for a burst of sweetness. Perfectly portable and irresistibly golden, these samosas represent the ultimate marriage of texture and spice.
🥗 Ingredients
The Pastry (Dough)
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms to release oils)
- 4 tablespoons Ghee (melted and slightly cooled)
- 1/2 teaspoon Salt
- 1/2 cup Chilled water (added gradually)
The Meat Filling
- 1 pound Ground Beef (85% lean for best flavor)
- 2 tablespoons Vegetable oil
- 1 medium Red Onion (very finely diced)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 1/2 cup Green Peas (frozen or fresh)
- 1 teaspoon Garam Masala (high quality)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red Chili powder (adjust for heat preference)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
For Frying
- 3 cups Neutral oil (canola or peanut oil for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and ajwain seeds. Pour in the melted ghee and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs; this 'moyan' process ensures a flaky crust.
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2
Gradually add chilled water, a tablespoon at a time, kneading into a stiff, smooth dough. Cover with a damp cloth and let it rest for at least 30 minutes.
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3
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the finely diced onions and sauté until translucent and soft, about 5 minutes.
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4
Add the ginger-garlic paste and sauté for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned and no longer pink.
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5
Stir in the turmeric, chili powder, garam masala, and salt. Cook for 3-4 minutes to allow the spices to bloom and integrate with the meat.
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6
Add the green peas and a splash of water. Cover and simmer for 5-7 minutes until the peas are tender and all moisture has evaporated. The filling must be dry.
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7
Remove from heat, stir in the fresh cilantro and lemon juice. Transfer to a bowl and let the filling cool completely before assembly.
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8
Divide the rested dough into 6-7 equal balls. Roll each ball into a thin oval/circle about 6-7 inches in diameter. Cut each circle in half with a sharp knife to create two semi-circles.
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9
Lightly moisten the straight edge of a semi-circle with water. Fold it into a cone shape, overlapping the edges and pressing firmly to seal the seam.
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10
Stuff the cone with 2 tablespoons of the cooled meat filling. Do not overfill. Moisten the top inside edges with water and pinch them together to seal, creating a pleated fold on one side so the samosa can stand upright.
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11
Heat the frying oil in a deep pot to approximately 320°F (160°C). It is crucial the oil is not too hot, or the pastry will blister rather than cook through evenly.
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12
Slide 3-4 samosas into the oil at a time. Fry on low-medium heat for 10-12 minutes, turning occasionally, until they reach a deep, uniform golden brown.
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13
Drain the samosas on a wire rack or paper towels. Serve hot with your favorite chutneys.
💡 Chef's Tips
For the flakiest crust, ensure the ghee is well-incorporated into the flour before adding any water. Never rush the frying; low and slow heat prevents the pastry from becoming oily and ensures it stays crisp for hours. Make sure the meat filling is completely dry; any excess moisture will cause the samosas to become soggy from the inside out. If you're short on time, you can use store-bought spring roll wrappers, though the texture will be more 'crunchy' than 'flaky'. You can freeze the assembled, uncooked samosas on a tray and then transfer to a bag; fry them directly from frozen, adding 2-3 minutes to the cook time.
🍽️ Serving Suggestions
Serve with a side of spicy Mint-Coriander Chutney and sweet Tamarind Chutney for the classic experience. Pair with a hot cup of Masala Chai for a traditional afternoon snack. Serve alongside a fresh Kachumber salad (diced cucumber, tomato, and onion) to cut through the richness. For a full meal, serve with a side of Chana Masala (chickpea curry). A cold lager or a refreshing Mango Lassi balances the spices beautifully.