Perfectly Crispy Beef Samosas
Nothing beats the crunch of a perfectly golden samosa filled with hot, savory beef and veggies. These Beef Samosas deliver a burst of flavor in every bite—from the aromatic spices to the tender beef filling. Whether served as a party snack, appetizer, or paired with dipping sauces for dinner, they never last long!
Why You’ll Love This Beef Samosa
This recipe is ideal for beginners and samosa pros alike. The filling is rich and satisfying with seasoned ground beef, carrots, green beans, and corn for extra bite. The triangle-folding technique keeps everything neatly tucked in while creating that irresistible crispy shell when fried.
“These homemade beef samosas disappeared in minutes at our family gathering—way better than any store-bought version!”
If you’ve ever wanted to make samosas from scratch using ready-made wrappers, this guide walks you through everything step by step. Best of all, the filling can be prepped ahead of time for quicker assembly later.
Ingredients You’ll Need
The Beef Filling
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250g (½ lb) ground beef
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1 cup diced carrots
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1 cup chopped green beans
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½ cup sweet corn (optional)
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½ cup diced onions
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1 tbsp minced garlic
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1 tbsp grated ginger
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1 tsp curry powder
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1 tsp dried thyme
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1 seasoning cube (or to taste)
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Salt and black pepper
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2 tbsp vegetable oil
Assembly & Frying
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15 ready-made samosa wrappers (or spring roll wrappers)
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Flour paste (2 tbsp flour + 2 tbsp water)
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Vegetable oil for deep frying
Step-by-Step Instructions
1. Cook the Beef Filling
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Heat 2 tablespoons of oil in a skillet over medium heat.
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Add diced onions and sauté for 2 minutes until soft and fragrant.
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Stir in garlic and ginger, cooking for 30 seconds.
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Add ground beef and cook until browned, breaking it apart with a spoon.
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Mix in carrots, green beans, and corn. Cook for 3–4 minutes until softened.
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Season with curry powder, thyme, seasoning cube, salt, and pepper.
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Cook until the mixture thickens and liquid evaporates. Let cool completely.
2. Prepare the Wrappers
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Use store-bought samosa or spring roll wrappers. Cut into 3-inch-wide strips if needed.
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Mix flour and water to create a sealing paste.
3. Assemble the Samosas
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Take one wrapper strip and fold the corner over to form a triangle pocket.
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Add about 1 tablespoon of filling into the pocket.
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Continue folding over to maintain a triangular shape.
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Seal the end with flour paste and press to secure.
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Repeat with remaining filling and wrappers.
4. Fry Until Golden
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Heat oil in a deep pan to 350°F (175°C).
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Fry 3–4 samosas at a time for 2–3 minutes per side or until golden brown.
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Drain on a paper towel-lined plate.
Chef’s Tip: You can freeze the assembled samosas before frying. Fry straight from frozen—just add 1–2 extra minutes of cook time.
Storage, Reheating, and Tips
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Freezing: Freeze cooked or uncooked samosas in a single layer, then transfer to a zip bag. Keeps up to 2 months.
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Reheating: Use an oven or air fryer at 350°F (175°C) for 8–10 minutes. Avoid microwaving—it makes them soggy.
How to Get Extra-Crispy Samosas
To get that signature golden crunch:
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Make sure the filling is completely cooled before wrapping to prevent sogginess.
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Use a thick flour paste to seal the edges tightly.
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Always fry in oil between 350°F and 375°F. Too cool, and they’ll get greasy; too hot, and they’ll burn on the outside before heating inside.
Want even more crunch? Try double-frying: Fry once until lightly golden, let cool, then fry again before serving. It’s a trick street vendors use—and it works wonders at home too.
FAQs
Can I bake these samosas instead of frying?
Yes! Brush lightly with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Can I use chicken or vegetables instead of beef?
Absolutely. Substitute with ground chicken, turkey, or mashed veggies like potatoes, peas, and carrots.
What dipping sauces go well with beef samosas?
Try garlic yogurt sauce, sweet chili, tamarind chutney, or even ketchup with a touch of cayenne.
Are spring roll wrappers the same as samosa wrappers?
They’re thinner but still usable. Just seal well and fry quickly to avoid bursting.
Can I make the filling ahead of time?
Yes, refrigerate for up to 2 days. Make sure it’s completely cool before using.
