Beef and Turmeric Samosas

Ingredients

• 500 g Ground beef (lean ground beef)
• 1 medium Carrot (peeled and diced into small cubes)
• 1 cup Frozen green peas (thawed before use)
• 2 small Small onions (finely minced)
• 2 tablespoons Fresh coriander (cilantro) (chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 teaspoons Turmeric powder
• 3 tablespoons Vegetable oil (for cooking filling) (neutral oil)
• 2 cups Vegetable oil (for deep frying) (enough to fill pan about 2 inches deep)
• 6 sheets Samosa sheets (phyllo or spring‑roll wrappers) (use two sheets per strip for double thickness)
• to taste serving Sriracha hot sauce (for dipping)

Instructions

1. Prepare carrot

   Peel the carrot, cut it into small uniform cubes, place in a pot of boiling water and cook for 10 minutes until just tender, then drain in a colander.

   Time: PT12M

   Temperature: 100°C

2. Mince onions and chop coriander

   Finely mince the two small onions and chop the fresh coriander leaves.

   Time: PT5M

3. Fry onions

   Heat a frying pan over high heat, add 3 Tbsp vegetable oil, then add the minced onions. Fry, stirring occasionally, for about 2 minutes until they turn translucent.

   Time: PT2M

   Temperature: 200°C

4. Cook beef with spices

   Add the ground beef to the pan along with 1 tsp salt, ½ tsp ground black pepper and 2 tsp turmeric powder. Stir continuously for 1 minute until the meat is broken up and lightly browned.

   Time: PT1M

   Temperature: 200°C

5. Add peas and carrot

   Stir in the frozen green peas and the boiled carrot cubes. Cook for another 2 minutes, stirring occasionally.

   Time: PT2M

   Temperature: 200°C

6. Finish filling

   Add the chopped coriander, stir briefly (about 30 seconds), then remove the pan from the heat and transfer the filling to a bowl.

   Time: PT30S

7. Prepare samosa sheets

   Keep the samosa sheets covered with a dry cloth to prevent drying. Cut each sheet into 5 cm wide strips and stack two strips together for double thickness.

   Time: PT5M

8. Assemble samosas

   Place about 2 tsp of the beef filling on the lower edge of a doubled strip, fold the corner over to form a triangle, then continue folding the strip in a triangular pleat until the end. Press the edges firmly with both hands to seal, tucking any excess sheet inside.

   Time: PT15M

9. Heat oil for frying

   In a clean frying pan, pour enough vegetable oil (about 2 cups) to reach 2 inches depth. Heat over medium heat until the oil is hot but not smoking (≈175°C).

   Time: PT3M

   Temperature: 175°C

10. Fry samosas

    Carefully place the samosas in the hot oil, final‑fold side down. Fry for about 3 minutes per side, turning once, until golden brown and crisp.

    Time: PT6M

    Temperature: 175°C

11. Drain and serve

    Remove the fried samosas with tongs and place on paper towels to drain excess oil. Serve immediately, warm, with sriracha hot sauce on the side.

    Time: PT1M

Nutrition Facts

Calories

120

Protein

6 g

Carbohydrates

12 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground beef: ground turkey, ground lamb
• Instead of Carrot: parsnip, sweet potato
• Instead of Frozen green peas: fresh peas, edamame
• Instead of Small onions: shallot
• Instead of Fresh coriander (cilantro): parsley
• Instead of Vegetable oil (for cooking filling): canola oil, sunflower oil
• Instead of Vegetable oil (for deep frying): peanut oil, vegetable oil
• Instead of Samosa sheets (phyllo or spring‑roll wrappers): spring roll wrappers, phyllo dough
• Instead of Sriracha hot sauce: chili garlic sauce

Equipment Needed

• Knife
• Cutting board
• Pot for boiling carrots
• Colander
• Frying pan
• Bowl
• Measuring spoons
• Tongs
• Paper towels
• Dry cloth
• Oven (optional, for reheating) (optional)

Critical Steps — Do Not Skip

• Boil the carrot until just tender but not mushy
• Keep samosa sheets covered with a dry cloth to avoid drying out
• Seal the edges of each samosa firmly to prevent leakage
• Fry at medium heat (≈175°C) to achieve a golden crust without burning

Chef Tips from the Video

• Using two sheets per strip gives extra crispness and prevents tearing.
• Keep the oil temperature steady; a thermometer helps maintain ~175°C.
• If you prefer a spicier filling, add a pinch of cayenne or chopped green chilies.

Troubleshooting

Storage

Refrigerator: Store cooked samosas in an airtight container for up to 2 days.

Freezer: Freeze uncooked assembled samosas on a tray, then transfer to a zip‑top bag; keep for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the beef filling a day ahead and refrigerate.
• Assemble samosas, place on a tray and freeze; fry directly from frozen.
• Reheat cooked samosas in a preheated oven at 350°F for 5‑7 minutes to restore crispness.