Beef Samosas

These spicy, flavorful beef samosas are delicious. This dish came from a Bangladeshi acquaintance of mine. Better simply cannot be purchased in stores!


  • 2 large potatoes, peeled
  • 1 cup frozen peas, thawed
  • 2 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • 1 bay leaf, crushed
  • 1 pound ground beef
  • 2 large onions, finely chopped
  • 4 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger root
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground black pepper
  • 1 quart oil for deep frying
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green chile peppers
  • 1 (16 ounce) package phyllo dough

Step 1.

Lightly salted water in a medium saucepan should be brought to a boil. Add the potatoes and peas, and simmer for about 15 minutes, or until the potatoes are soft but firm. After draining, combine, and put aside.

Step 2.

In the meantime, place a large saucepan over medium-high heat with two teaspoons of oil. Stir in the cumin seeds and bay leaf until they become aromatic and caramelized. Add the ground beef and onions, and simmer for 5 to 7 minutes, or until the beef is browned and crumbly and the onions are tender.

Step 3.

Add the ginger and garlic and stir. Add salt, black pepper, cinnamon, cardamom, cumin, coriander, turmeric, and chili powder for seasoning. Add the mashed potato mixture and stir. Take off the heat and let it cool in the fridge for an hour.

Step 4.

One-quart of oil is heated over medium heat in a deep saucepan.

Step 5.

Add the green chilies and cilantro to the mixture of potatoes and steak. Sort each phyllo sheet by placing around 1 spoonful of mixture onto it. After wetting your fingertips, fold the sheets into triangles and push the corners together.

Step 6.

Put the samosas into the hot oil in small batches and drop them carefully. Simmer for approximately three minutes, or until caramelized. Place on a dish covered with paper towels to drain. Utilize the remaining samosas in this manner. There is warm food offered.

Based on a 10% retention value following cooking, we have calculated the nutritional value of frying oil. The amount will change based on component density, cooking temperature and duration, and type of oil used.

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