Meat samosas are easy to make Indian snacks. Usually, samosa is a vegetarian snack, but this samosa recipe uses beef. A meat samosa is not really different from a beef patties. The only differences are the shape and the spices used to prepare this samosa. Meat samosa's make a great Ramzan recipe because they are light on the stomach and you can prepare them quickly.
Beef samosas are perfect to break your roza. So if you are the
lady of the house, then you must learn this samosa recipe to give
your family a treat this Ramzan. This recipecan made in just about
an hour and the samosas will disappear from the plate in
Serves: 5 (10 Samosas)
Preparation Time: 1 hour
- Onion- 1 (chopped)
- Garlic pod- 4 (chopped)
- Tomato- 1 (chopped)
- Green chillies- 4 (chopped)
- Potatoes- 2 (boiled and peeled)
- Peas- 1/2 cup (boiled)
- Beef- 200 grams (minced)
- Coriander leaves- 1 cup (chopped)
- Garam masala- 1tsp
- Cumin powder- 1tbsp
- Red chilli powder- 1tsp
- Chaat masala- 1tsp
- Salt-as per taste
- Oil- 4tbsp
Ingredients For Dough
- All-purpose Flour- 2 cups
- Ajwain- 1tsp
- Ghee- 1tbsp
1. Boil the potatoes, peas and beef together in pressure cooker. Let it boil for the duration of 1-2 whistles.
2. Meanwhile knead a dough with all the ingredients of the dough. Add 1 and a half cups of water to make the dough soft and dolable.
3. Strain the boiled beef and vegetables from the pressure cooker and store the beef stock separately.
4. Heat oil in a pan and saute the onions in it. When the onions turn translucent add the garlic. Cook it for 2-3 minutes on low flame.
5. Add the boiled beef to the pan and stir it to mix. Let it cook for 5 minutes.
6. Then add the tomatoes and sprinkle salt. Cook on low flame for 2-3 minutes until the tomato pieces melts.
7. Season with all the powdered spices namely, red chilli, cumin, chaat and garam masala. Fry the spices for 3-4 minutes.
8. Meanwhile mash the potatoes with your hand or the back of a spoon. Add the mashed potatoes and peas to the pan.
9. Lower the flame to minimum and mix the contents of the pan to form a uniform consistency.
10. Cook for 2 to 3 minutes and remove from flame.
11. Now roll out the dough balls into round roties; fold it into half and then another half. Roll it with a rolling pin again to stretch the corners.
12. Place the beef mixture you have just cooked in the middle of the triangular rotis you have rolled. Fold it up and seal the edges with your fingers. You can wet your fingers with water to stick the edges.
13. Heat oil in a frying pan and wait till it steams. The oil should be up to the halfway mark of a deep bottomed pan.
14. When the oil starts steaming, deep fry the samosas in the oil for 5 minutes each.
Strain it on a tissue paper. Serve with tomato ketchup or chilli sauce and enjoy hot meat samosas.