Beef samosas

Prep time; 30 mins
Cooking time; 40 mins
Total time; 1 hour 10 mins


For the samosa pockets

1½ cups all purpose flour
3 tablespoons ghee
1 teaspoon cumin seeds
¼ cup + 3 tablespoons water
Salt to taste

For beef

500g minced beef
x3 halves bell peppers (green, yellow, red)
1 large onion
1 tablespoon garlic
1 tablespoon ginger
½ cup parsley leaves
½ cup spring onions
2 tablespoon cooking oil (optional)
Salt and pepper to taste
Oil for deep frying


In a large bowl, combine all purpose flour, salt, cumin seeds and ghee. Mix well until the mixture turn crumbly

Add in ¼ cup water, start kneading. Keep adding 1 table spoon of water at a time until you get a smooth-hard dough

Cover bowl with a kitchen towel, let dough rest for 30 mins

While dough is resting, make the beef for stuffing. Dice onion and bell peppers into very small pieces; mince garlic; grate ginger; finely chop parley and spring onion, put aside

In a saucepan over medium heat, add minced beef, garlic and ginger. Season with salt and pepper. If your meat does not have fat, add the 2 tablespoons of cooking oil, if it does, you can skip the oil

Cook until beef is well cooked, stirring occasionally; about 15 minutes. Add onion and bell peppers. Cook for another 2 minutes, stirring occasionally

Add spring onion. Cook for 1 minute more

Transfer to a large bowl, add parsley leaves, mix well. Put aside

Knead the dough again, divide into 6 small balls. Put the balls onto a floured surface. Let them rest for a few minutes more

Roll each ball into a round thin layer

Cut it into two equal semi circles

Fold one side of the semi circle,

Brush water on top of the upper side

Fold the other side as well to make a cone shape (at this stage, the upper side will be on top of the wet lower side)

Make sure the pocket is sealed

Fill the cone with 1½ – 2 tablespoons of the minced beef mixture. Don´t put too much to make sure there is enough space for sealing the samosa pocket

Wet the edges with a brush or wet fingers

Press the overlapping side inwards to cover the meat

Seal with the upper wet side. Make sure it is completely covered

Repeat with the rest of the balls

In a frying pan over medium heat, bring deep frying oil to boil. Add the samosas, make sure they are not too crowded

Depends on when you want to eat them, if you prepare them for later, remove them when they are light brown

Store them in a refrigerator until you need them

When you are ready to serve, deep fry them on medium heat until they are golden brown. If you want to serve them immediately, no need to fry them twice, just fry them until golden brown

Transfer them into a plate covered with paper towels for the excess oil to absorb

Serve as desired


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