Beef Samosas Recipe
Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.
Coriander, garam masala, and cumin are just a preview of the many spices that flavor these beef samosas made with wonton wrappers.
An easy recipe for Indian beef samosas that takes little time to make. Serve them with the sauce of your choice, such as mango chutney, coriander chutney, or even raita.
These baked Indian-style samosas are filled with a curry-seasoned mixture of ground beef, onion, and potato.
Excellent & yummy recipe, easy to make too! I lived in India during part of my childhood and Indian food is my fave ... and this recipe meets full approval and tastes so authentic! However, like almost all cooks in this website, I modified a few things. I diced the potatoes into little pieces and boiled them with the peas - I did not mash them. I used more cumin seeds (love the flavour of cooked cumin seeds in Indian dishes), and added 2 - 3 tablespoons of lemon juice at the end of the cooking of the filling (after the potatoes and peas were added in) - this gives it a bit of tangy flavour (a lot of vegeterian samosa recipes call for lemon juice). I did not use phyllo dough but ready-made thin flaky pie dough - it has a very nice puff when fried and it's a very tasty combination with the filling. Egg-roll wrappers are not for samosas and do not do samosas justice for the taste, so pls don't use them ! If ever, it's better to make your own dough, though this can be more time consuming. Bravo and thanks
Baked or fried, these delightful pockets of dough can be filled with an assortment of meats and vegetables. Find dozens of Indian samosa recipes.
If I could give this recipe 5 million stars, I would! I did change just a few things in the filling: diced the potatoes before boiling, omitted the cumin seeds and green chiles, only used 1 onion, gently mashed the potatoes and peas into the meat mixutre. For the skins, I used spring roll skins - each one cut into three strips. I then placed a small amount of filling on one end, folden the skin over forming a triangle, and kept rolling up until I made a little football shaped samosa! To seal the edges, I made a paste out of cornstarch and water - just moistened the edge with it. I then deep fried as the recipe calls for.
Now I won't have to go to an Indian restaurant just to eat one of my favorite appetizers. These turned out really tasty. I added some crushed, dried chile peppers in the filling for some more spice. For the dough I used the recipe AuntWebbie posted (thanks!). It was the perfect consistency and I was able to make the wrappers with no hassles. The samosas taste better for me when the dough is thin, and there is a lot of filling. Great recipe! PS - Only one thing I had problems with. From the recipe, it sounds like you're supposed to smash the peas with the potatoes, but I didn't smash the peas. I think it tastes better this way.