Beef Samosa

In a bowl, I've mixed all-purpose flour, a little salt, and cooking oil. Then I gradually added water and kneaded everything into a smooth, dough like this. I'll let it rest for about 15 to 20 minutes so it becomes easier to roll and gives us crispy samosas.

Now that the dough has rested, I'm dividing it into equal-sized balls so that every samosa will be the same size. Next, I lightly dust my working surface with flour and roll each ball into a thin, even circle. Rolling the dough evenly helps the samosas cook well and become beautifully crispy after frying. Take your time with this step for the best results

Now it's time to make the samosa wrappers. I roll each dough circle nice and thin, then lightly cook it on a hot pan for just a few seconds on each side. Be careful not to overcook it—we only want the wrapper to become slightly firm, not brown. Once done, I remove it from the pan, cut each circle into two equal halves, and keep the wrappers covered with a clean kitchen towel or in a covered container to prevent them from drying out while I prepare the rest.

Now let's prepare the delicious beef filling. I've seasoned my minced beef with turmeric, black pepper, coriander, and Royco Mchuzi Mix for extra flavor. I cook the beef over medium heat until it's fully browned and all the moisture has evaporated. Once it's nicely cooked, I add finely chopped spring onions and stir everything together for about 2 to 3 minutes. This gives the filling a fresh, aromatic taste. Finally, I let the filling cool completely before stuffing the samosa wrappers, because a cool filling makes folding much easier and keeps the wrappers from becoming soggy.

Now it's time to assemble the samosas. I take each wrapper, fold it into a cone, add a generous spoonful of the beef filling, and seal the edges with a simple flour-and-water paste to keep everything secure. Once all the samosas are ready, I heat cooking oil over medium heat and carefully fry them in batches. I turn them occasionally so they cook evenly on all sides until they're beautifully golden brown and perfectly crispy. After frying, I place them on a strainer or paper towel to drain any excess oil. And there you have it—crispy, golden homemade beef samosas that are perfect for tea time, parties, or even for selling. I hope you enjoy this recipe.