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Masala Beef Samosas

Masala Beef Samosa

I am yet to meet someone who does not appreciate a good samosa. Beef, chicken, chilli and fried dough. How can you not? But lets not be cruel. There are some equally delicious veggie options too right? Like, uuhhmmm, mung beans, potatoes/peas, chick peas (I remember these from primary school, yum). But for the purposes of this here prose, lets whip up some masala beef samosas! Then dig in.


For The Dough

2 cups All Purpose Flour

3 tbsps Vegetable Oil

1 cup warm water

½ tsp salt

Juice of ½ a Lemon

For the Filling

500g Ground Beef/Minced Meat

1 Red Onion

3 Cloves Garlic

½ cup Coriander

1 tbsp Garam Masala

½ tsp Black Pepper

1 tbsp Dark Soy Sauce

Salt to taste

Vegetable Oil

See Also: Savory Minced Beef Stew

We begin by making the dough so, in a bowl pour in the 2 cups of flour then the 3 table spoons of vegetable oil. With your fingers, fold in the oil. Use your finger tips till you feel that the lumps have reduced.

Now pour in the warm water little at a go until you make a soft dough. You might have to sprinkle in a little extra flour, say half a cup, till you get the right consistency. The dough should be soft but not sticky.

Okay, now let it rest in a bowl and cover it with a clean cloth.

Ah hah! Now lets get to the filling!

Your beef should be thawed out well, if it was frozen. In a pan, get your onions going on medium heat.

Add the chopped garlic.

Chopped coriander goes in next.


Note: If you love chilli (preferably fresh), this is the point you include it in the dish. I love chilli but ommitted it, because kids.

Followed by garam masala.

Garam masala

Drizzle in the dark soy sauce.

Soy sauce

Adding the ground beef finishes of this section of prep. Season with salt and pepper. Let it cook slowly till dry.

When the beef is ready, let it cool before scooping into your samosa pockets. But where are they! Lets make some real quick.

Separate the dough into small balls. This dough should make about 8.

Rolling dough

Roll out one ball. Spread some oil on it. Sprinkle some flour on top of the oil.

Samosa sheets

Roll out another ball of dough. Place it on top of the first. Spread some oil on top of the second ‘chapati’, then sprinkle flour too. Repeat. You may do all eight at a go or do four at a time.

Pick up your stack of ‘chapatis’ an place them on a dusted surface. Roll your mammoth ‘chapati’ out again.

Now place it on a hot pan (the heavier the better). Let it cook for 30 seconds each side. Keep flipping until you are able to peel off each sheet without difficulty.

Phew! Are we there yet!


Try Out: Teriyaki Meatballs with Grilled Pineapple

Lets stack our samosa sheets again. Using a knife, cut of the top and bottom of the circle.

Samosa poc

Then cut the remaining piece in half. See Pic.

I think from here I will stop writing and insert pics. Drats! Should have done that several paragraphs ago. Sigh! Well, there you go.

Samosa fold

Folding pockets


Mix some flour and water to make a thick paste which we shall use ‘glue’.

Fill your samosa pockets and seal.

Filling samosas

Allow to sit for a few minutes (15-20).

Drum roll please…………


Beef Samosa

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Masala Beef Samosas

For the Dough

  • 2 cups All purpose flour
  • 3 tbsp Vegetable Oil
  • 1 cup Warm water
  • 1/2 tsp salt
  • Juice of half a lemon

For Filling

  • 500 g Minced Beef
  • 1 Red onion
  • 1/2 cup Coriander
  • 3 cloves Garlic
  • 1 tbsp Garam Masala
  • 1 tbsp Dark Soy Sauce
  • 1/2 tsp Black Pepper
  1. In a bowl, mix the flour and the oil.

  2. Add the warm water, lemon juice and salt and form into a soft dough.

  3. Cover with a clean cloth.

For Filling

  1. Sautee the onions and garlic

  2. Add coriander.

  3. Garam masala and black pepper go in now.

  4. Put the ground beef into the pot

  5. Season with soy sauce and salt and allow to cook until dry.

For pockets

  1. Separate the dough into balls. Roll out one ball. Apply some oil and sprinkle some flour on top of it.

  2. Roll out another ball and place it on top of the first. Add oil and sprinkle flour. Repeat.

  3. Roll out the stack and place on a hot pan. Do not use oil. keep turning every 30 seconds until you can peel off each layer with ease.

  4. Stack the sheets and cut off the top and bottom edges.

  5. Cut the remaining piece in half length-wise. Mix some flour with water to make a thick paste.

  6. Make the first fold.

  7. Then the second.

  8. Allow a few minutes to hold. Fill the pocket with the ground beef and close the pocket.

  9. Fry.




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