Craving for a perfectly flaky, crispy, mouthwatering appetizer? You're definitely on the right page! To start with, samosa is a deep-fried crispy pastry stuffed with potato, herbs, and spices, originally coming from Middle Eastern and Asian countries.
Nowadays, samosa is traditionally considered as an Indian appetizer. Considering that India is mostly a vegetarian country, samosas there usually are filled with spiced potatoes and herbs. By contrast, in Middle Eastern and other countries, samosas are stuffed with ground meat.
No matter what it is filled with, samosa remains to be a scrumptious burst of spices and flavors in your mouth! Learn to make the best homemade samosa from scratch that perfectly goes for a delicious snack and a flavorsome treat for any celebration.
Irresistible Dish of Samosa from Scratch with Beef Stuffing
All Samosa lovers, this is definitely a must-try appetizer! A well-made samosa has a crispy outer shell and it is soft from the inside. No matter that samosas is a bit time-consuming recipe, enjoying the most delicious homemade samosas is totally worth the effort.
Tips and Tricks:
Definitely, incorporating the oil into the flour is a crucial part of the step. Continue mixing the double mixture for 5 minutes to make sure everything’s mixed well.
Most importantly, don't overwork the dough. Overworking will result in hard samosas; by contrast, a soft dough doesn’t give crispy samosas. Make sure the dough is stiff.
The most essential part of this recipe is letting the dough rest for 30-40 minutes for the best results.
After the dough is done resting, try to roll the dough thin and evenly. Make too thick of a dough, and the samosas will take way too long to cook. Plus, the crackly exterior won’t happen without a thin dough.
Notably it is best to apply some oil on the rolling board and avoid using flour .
Fry samosas on low to medium heat, not high. This way they will get crispy and won't have any blisters.
Frequently Asked Questions:
Definitely. Preheat your oven to 200°C. On a baking paper, brush the samosas with any vegetable oil and place them in the oven. Bake around 30 minutes or until golden-brown color, flipping the samosas every 15 minutes.
For air-frying, preheat air fryer at 180°C for 10 minutes. Brush samosas with oil and air-fry them till the samosas are golden.
Store leftover samosas in the refrigerator for up to 3 days. If needed, preheat in a 150°C oven for 15 minutes.
Absolutely. Instead of butter/ghee, use coconut or avocado oil. As for the beef, use soya chunks soaked in water for 30 minutes before cooking.
Ingredients for Samosa from Scratch Recipe
Samosa Dough:
- all-purpose flour
- melted butter or Ghee – room temperature
- cornstarch
- baking powder
- salt
- white vinegar
- water – room temperature
Samosa Beef Filling:
- ground beef
- onion, chopped
- Italian parsley, chopped
- seven spices
- black pepper
- coriander
- salt
How to Make Samosa Dough
Start off by preparing the dough as it will need time to rest. First of all, combine the flour with the melted butter or ghee in a large bowl. Crush the large chunks and make sure the flour is slightly sticky.
Second, add into the bowl cornstarch, baking powder, salt, and white vinegar. Mix all the ingredients to form a dough.
Third, add half a cup of water and keep mixing. If the dough is too stiff, slowly add the remaining water. Or if the dough feels nice and firm, stop mixing.
Make sure to clean the sides to get every bit of ingredient. Cover the bowl with cling film and let the dough rest for 30 to 40 minutes.
How to Make Beef Samosa Filling
First, add the oil, onions, and black pepper into the pan and stir fry for 3-5 minutes. The onions should get a little transparent, and the black pepper will release a spicy flavor.
Second, add the beef and cook for 3 more minutes.
Third, add the salt, Italian parsley, and seven-spices.
Finish off by sprinkling the coriander on top and remove the pan from heat. The filling is ready to be used.
How to Shape Samosa from Scratch
- Thoroughly knead the dough one more time after 30-40 minutes. Roll out the dough into a thin circle. It should ideally be about six to seven inches in diameter.
2. Use a circle cutter (or the mouth of a glass) to cut little shapes out of the dough.
3. Take one circle between your fingers, keeping the edges a little bit above the center. Place a spoonful of filling in the center.
4. Fold one edge over the center and seal the samosa by pinching at the edges.
5. Time to make the crimps. Use your thumb and start at one end. Push a little bit of the dough inwards, creating a small fold. The next crimp will be over the first, and in this way, it creates a line of folds over the other.
6. You can easily use a fork to create equal indents along the pinched outline.
Directions for Frying Samosa from Scratch
Heat oil in a large, deep pot on medium heat.
Add 4 or 6 samosas and fry for 5-8 minutes. Remember, don’t let it sit too long as the inside is already cooked and doesn’t need much time.
Drain on kitchen paper and serve immediately with a side of your favorite sauce or chutney.
Enjoy your fantastic meal by yourself or with a good company!
A Delicious Samosa Appetizer that Will Keep You Mesmerized
With their versatility in choice of fillings infused with a blend of aromatics and spices, samosas were quick to become the snack everyone was looking forward to. We can assure you this easy samosa recipe will be a hit every time you prepare it.
Other Recipes You Might Enjoy:
- Fried Chicken Wonton Recipe
- Chicken enchilada with Philadelphia cream cheese
- Easy Mediterranean lentil soup
- Chicken tikka in oven
- Sheikh El Mahshi (Middle Eastern Meat-Stuffed Eggplant)
- 3 Ingredient Vermicelli Rice in Instant Pot
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Samosa from Scratch
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¼ cup melted butter or Ghee room temperature
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon white vinegar
- ½ + 2 cup + tablespoons water – room temperature
For the Filling
- 500 g (1.1 pounds) ground beef
- ¼ cup onion, chopped
- ¼ cup Italian parsley, chopped
- 1-2 teaspoon seven spices
- ½ teaspoon black pepper
- ½ teaspoon coriander
- 1 teaspoon salt
Instructions
How to make samosa dough:
- Start off by preparing the dough as it will need time to rest. First of all, combine the flour with the melted butter or ghee in a large bowl. Crush the large chunks and make sure the flour is slightly sticky.
- Second, add into the bowl cornstarch, baking powder, salt, and white vinegar. Mix all the ingredients to form a dough.
- Third, add half a cup of water and keep mixing. If the dough is too stiff, slowly add the remaining water. Or if the dough feels nice and firm, stop mixing
- Make sure to clean the sides to get every bit of ingredient. Cover the bowl with cling film and let the dough rest for 30 to 40 minutes.
How to make samosa beef stuffing:
- First, add the oil, onions, and black pepper into the pan and stir fry for 3-5 minutes. The onions should get a little transparent, and the black pepper will release a spicy flavor.
- Second, add the beef and cook for 3 more minutes.
- Third, add the salt, Italian parsley, and seven-spices.
- Finish off by sprinkling the coriander on top and remove the pan from heat. The filling is ready to be used.
How to shape samosa from scratch:
- Thoroughly knead the dough one more time after 30-40 minutes. Roll out the dough into a thin circle. It should ideally be about six to seven inches in diameter.
- Use a circle cutter (or the mouth of a glass) to cut little shapes out of the dough.
- Take one circle between your fingers, keeping the edges a little bit above the center. Place a spoonful of filling in the center.
- Fold one edge over the center and seal the samosa by pinching at the edges.
- Time to make the crimps. Use your thumb and start at one end. Push a little bit of the dough inwards, creating a small fold. The next crimp will be over the first, and in this way, it creates a line of folds over the other.
- You can easily use a fork to create equal indents along the pinched outline.
Directions for frying samosa from scratch:
- Heat oil in a large, deep pot on medium heat.
- Add 4 or 6 samosas and fry for 5-8 minutes. Remember, don’t let it sit too long as the inside is already cooked and doesn’t need much time.
- Drain on kitchen paper and serve immediately with a side of your favorite sauce or chutney.
- Thoroughly enjoy your fantastic meal alone or with a good company!
Chetna Bhansali says
Hi , recipie looks great but am confused about the use of flour. You have mentioned flour, but which flour? Is it All purpose Flour( Maida) , wheat flour or any other flour ?
Jeehan says
Hi, my apologies, it's all-purpose flour only.