Erachi Samosa | Meat Samosa

Samosas... Have you met anyone who does not like this golden triangle filled with spiced meat and deep-fried in oil? Remember how many deep-fried spring rolls and samosas we ate at the school canteen? Those days of sheer unbridled joy of eating! Now we have to think twice to have a second one...isn't it?

I perpetually wanted to learn to make perfect samosas but used to get so confused with the folding patterns and resort to the easy way of just filling and sealing the sides! :-P But that is exactly how Malabar erachi pathil is made! InshaAllah, hope to share it when my mom makes them. 

Update: 15th June 2017 - This Ramadan I have kinda nailed the readymade samosa sheets folding to perfection. Secret? Practice! We have been making, eating and distributing samosas so I shall pat myself for a good job! I have shared the video of folding samosas down below. 

Beef Samosa

Now, get back to my story I had to say a year ago...

When my little brother-in-law got engaged last year, we had arranged a tea time party at home for some of the men and umma said that we got to make snacks and chai. I think that was the first time I made samosas and that too almost 30 to 40 numbers. I couldn't say no, nor say I don't know! The stuffing could be taken care of, but the wrapping was what worried me. Being at in-laws I really wanted to get it right so checked and checked and watched so many youtube videos. That day I followed the rectangle-shaped sheets, I did them from scratch and Alhamdulillah, came good though not uniform in size or shape:-P and they were all over in no time. Never attempted it again until this one here after almost seven months.... now, how did I get back to making it?

At the supermarket here, F tends to search the frozen counter for some ready-made snacks.. guess old habits die hard. It is revolting to have him pick frozen food when I am there! (yeah, you know me) I go behind him asking why are you picking frozen snacks, ask me, I will make them for you! For which he said then make! He was right, I somehow refrain from making deep-fried snacks. And then a couple of months went by without making them when once again he resorted to frozen snacks and I went on mute this time! We fried them as per pack instruction and it was so bad and not worth my oil or time... so to stop him from wanting to get frozen snacks, I decided to take the plunge and sort my inhibitions with wrapping samosas... that's how these triangle thrones were born!

How to fold switz samosa leaves?

Erachi Samosa | Beef Samosa


Use readymade samosa sheets/leaves

For the Stuffing:

Cook and grind: 
  • 500gms of beef chunks
  • 1/2 teaspoon of red chilli powder
  • 1/4 teaspoon turmeric powder
  • a pinch of nutmeg powder (optional)
  • 1 tablespoon of coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
Sauté and add cooked meat: 
  • 1 tablespoon oil
  • 1 large onion diced
  • 1 tablespoon of ginger garlic paste
  • 2 to 3 green chillies
  • fistful of coriander leaves, chopped
  • a few curry leaves, chopped 
  • 1 teaspoon of lemon juice
Fry or bake samosas:
  • Samosa wraps
  • Oil to deep fry


Prepare the stuffing: 

If you are using minced meat or ground meat, then you can skip this step and add the minced meat directly to the pan after sautéing the onions etc. 

Cook and grind: 
  1. Wash and drain the beef chunks. Add them into a pressure cooker with all the spice powders and cook them until done. (4 to 5 whistles, check and cook more if needed ) Let the pressure cool by itself.
  2. Remove the lid and ensure that there is no liquid if there is then cook in open until dry.
  3. Shred the cooked beef chunks in a mixie or processor 
Sauté and add the cooked meat: 
  1. Heat oil in a pan. Sauté the diced onions until translucent. 
  2. Add the ginger-garlic paste and green chillies and sauté until the raw smell is gone.
  3. Add the shredded beef and mix well. Adjust the salt 
  4. Remove from heat and mix in the fresh coriander and lemon juice 
  5. Let it cool before you start wrapping the samosas. 
Fill and Fry: Watch the video on how to fill and fold the samosa leaves
  1. Heat enough oil to deep fry
  2. Test the oil and adjust the heat and fry in batches
  3. Serve hot with a cup of chai and maybe with some tomato ketchup

Beef Samosa

By the way, wrapped by yours truly but fried by F :-), you see I give due credit. Happy Weekend!


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations!