Crispy, spicy, and oh-so-delicious, these beef samosas are super tasty! They are perfect for Ramadan iftar at home or even an iftar party. I say, they are the perfect snacks for a crowd. You can serve these as is or with your favourite sauce on the side.
Samosas can sound intimidating to make, but don’t worry, the filling is super simple to make! This recipe also uses premade samosa wraps or spring roll wraps, which is great for beginners.
Ingredients Needed for Spicy Beef Samosa
Ground beef: finely minced beef is the main ingredient in this recipe. Lean beef is best for this recipe.
Onions/garlic/ginger: adds lots of flavour to the samosa!
Green chilies: adds heat. This one is totally optional, depending on your heat tolerance.
Spices: gives the beef the lovely, spicy samosa taste.
Cilantro: adds some freshness.
Samosa/spring roll wraps: this is what holds the filling all together.
Flour + water: this mixed together forms a paste to hold the samosa together.
How to make spicy beef samosa?
This spicy beef samosa recipe is pretty straight-forward and doesn’t require much. The most challenging part would be wrapping the samosas, but once you get the hang of it, it’s pretty easy! You will start off by cooking the onions until soft. Next, add the ground beef and cook until browned and cooked through. Add all the spices, mix thoroughly, and adjust for salt as needed. Add the chopped cilantro and mix to combine. Let cool.
The next step is wrapping the samosas. See the photos below for reference while using the directions in the recipe. Start by laying the samosa/spring roll wrap flat then folding one side over as indicated in the second photo below. You will then fold that side over again so that it lines up with the edge of the wrap. Now gently pick this “pocket” up and lay it in your non-dominant hand, with the remaining wrap hanging down. Begin stuffing the samosa with the beef filling as shown below. Now use the back of a spoon to paste the flour glue paste onto the over-hanging wrap. Now, bring that over-hanging piece toward you and over the filling. Press this down and around toward the back of the samosa. Repeat this process until all the beef filling has been used up. Now they are ready to be fried.
How to Make Samosas Ahead of Time
In my opinion, making these spicy beef samosa ahead of time is always the best way to go, no matter what the occasion is. It’s always a good idea to have samosa stocked in your freezer. They are perfect for unexpected guests, during Ramadan for iftar, or just whenever you want a quick, delicious snack. Making these BEFORE Ramadan (in bigger batches) is a game changer. This saves you so much time IN Ramadan. You want to minimize time in the kitchen and maximize time elsewhere, where it really matters.
To do this, simply make the samosas as directed in the recipe, but don’t fry them. Once all the samosas are wrapped, place them in one layer on a parchment-lined baking tray and freeze for a few hours. Once they are mostly frozen, you can transfer them to a ziploc bag or container for better storage. They should last up to 3 months in the freezer.
Now when unexpected guests come over or it’s iftar time or you just need a snack, just take the desired amount out of the freezer and fry!
Storage
Store cooked beef samosa in an airtight container in the fridge for 3-5 days. Reheat in the oven.
Alternatively, freeze the cooked samosa in an airtight container for up to 3 months. Also reheat in the oven.
If you love this spicy beef samosa recipe, then you will love these recipes: Shrimp Accra and Crispy Potato Samosa!
Spicy Beef Samosa
Description
Ingredients
Flour/Glue Paste
Instructions
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In a pan over medium-high heat, add oil. Add onions until soft and golden in colour. Add garlic and ginger paste (and optional green chili pepper) and cook for 1-2 minutes, stirring continuously.
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Add the ground beef and begin cooking while breaking beef into smaller pieces.
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Once beef is almost done cooking, stir in the spices (cumin, garam masala, coriander powder, curry powder, turmeric, salt, chili powder) and continue to cook until beef is thoroughly cooked. Turn the heat off and stir in cilantro. Set aside until cool.
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Once beef is cool, start by making the paste. Mix together flour and water until a thick paste forms. Use this paste to seal the samosa wrap (see photos above for reference).
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Fold the left side of the samosa wrap over and fold again using edge of wrap as a guide. Next, pick up the wrap gently in hand to not unfold and begin gently stuffing the wrap with beef filling. Use the paste on samosa wrap and fold wrap over and around, gently pressing to seal. Continue until beef filling is finished (see photos for reference).
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Fry samosa for 2-3 minutes on each side or until golden brown.
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Serve with your favourite chutney and enjoy!
Equipment
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Note
- Cook time will be different if frying from frozen.
