My Mom’s Crispy Beef Samosas
Crispy, crunchy beef samosas with a rich, flavorful filling made easy in the pressure cooker.
Equipment
- 1 Skillet for sautéing
- 1 Spatula for breaking ground beef
- 1 Deep pan for frying
Ingredients
Ingredients
- 1 pound ground beef 93–95% lean
- 1½ teaspoons ginger paste for spicy kick
- 1½ teaspoons garlic paste for flavor punch
- 1 teaspoon kosher salt don't overdo it
- 1 teaspoon Indian chili powder or ½ teaspoon cayenne for hotter
- ½ teaspoon red pepper flakes to up the spice
- ½ teaspoon garam masala the soul of flavor
- ¼ teaspoon turmeric for golden color and earthy taste
- 1¼ cups yellow onion finely chopped, about 10 ounces
- ½ bunch cilantro chopped
- 1 serrano pepper seeded and minced
- 1 tablespoon fresh lemon juice to brighten
- 28-30 spring roll sheets cut into 3 pieces
- 1 egg white whisked for sealing
- oil for frying until golden and crispy
Instructions
Instructions
- Start by heating a tablespoon of oil in your skillet on medium heat. Toss in the onions and sauté till translucent, soft and sweet.
- Put in the ginger and garlic paste. Sauté for about a minute till your kitchen smells amazing.
- Add ground beef. Break it up with your spatula as it cooks till browned all over. Takes 5-7 minutes.
- Stir in salt, chili powder, red pepper flakes, garam masala, and turmeric. Cook another 2-3 minutes.
- Turn off the heat and mix in chopped cilantro. Let the filling cool a bit while preparing samosa wrappers.
- Assemble samosas by spooning beef mixture onto spring roll sheet triangles. Seal edges with water and egg white.
- Heat oil in a deep pan for frying. Fry samosas till golden brown and crispy. Don't crowd the pan.
- Drain samosas on paper towels and serve hot with chutney or plain yogurt.
Notes
Serve hot with some chutney or plain yogurt on the side. You can swap ground beef for lamb for a variation. It's better to freeze samosas before frying as cooked ones can get soggy after reheating.