Name: BEEF & PEA SAMOSAS
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 6 servings
Cuisine: Bangladesh
Ingredients: 2 pcs Potatoes, cubed; 150 g Frozen peas, thawed; 30 ml Vegetable oil; 0.5 tsp Cumin seeds; 1 pcs Crushed bay leaf; 450 g Ground beef; 2 pcs Onions, finely chopped; 4 pcs Garlic cloves, crushed; 1 tbsp Fresh ginger, minced; 1.5 tsp Fine salt; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Ground turmeric; 1 tsp Chilli powder; 0.5 tsp Ground cinnamon; 0.5 tsp Ground cardamom; 0.5 tsp Ground black pepper; 2 tbsp Chopped fresh coriander; 2 tbsp Chopped green chilli; 16 pcs Phyllo pastry sheets (or samosa wrappers); 1000 ml Oil for deep frying

Beef & Pea Samosas

The Cultural and Historical Background

Beef & Pea Samosas is a beloved street‑food style from Bangladesh, woven into everyday eating, and festival seasons. Vendors prize speed, aroma, and texture, serving generous portions to people on the move. Below is a chef’s‑eye view designed for British readers seeking authentic flavour, and technique.

How it’s Prepared and Served by Traditional Street Vendors

Vendors batch‑prep core elements at dawn, then finish hot to order. Assembly is choreographed for heat retention, and textural contrast, with paper wraps or leaf‑lined trays to make eating on the street practical, and messy‑fun.

Flavour and Texture Profile

Expect layered spice, balanced acidity, gentle sweetness, and a play between soft, and crisp textures. Fresh and a squeeze of citrus often lift the finish.

Ingredient Spotlights, Sourcing Tips, and Substitutions

Core produce: Choose seasonal vegetables, and ripe tomatoes for body, and brightness.
Pulses & grains: Freshly ground flours, and well‑soaked lentils improve texture.
Spices: Whole spices bloomed in hot fat deliver fragrance; ready‑made blends can stand in if freshly roasted spices aren’t available.
Substitutions: Offer vegetarian/vegan swaps where meat or dairy is used; gluten‑free flours where traditional batters allow.

Cooking Technique Details from Authentic Vendors

Heat management: Control oil temperature, and griddle heat to avoid greasy results.
Order of operations: Temper whole spices first, then aromatics, then ground spices to prevent scorching.
Resting & holding: Rest batters, and doughs; keep finished items warm but uncovered to preserve crispness.

Common Variations Across Different Regions

Regional accents include shifts in heat level, souring agents (tamarind, lime, yoghurt), choice of fats (mustard oil, ghee, coconut oil) and garnishes (sev, pomegranate, vegetablevegetable

Air‑fryer & oven: Deliver crisp exteriors with less oil.
Batching: Freeze components separately for weeknight speed.
Dietary tweaks: Dairy‑free yoghurt, plant proteins, and alternative grains for broader access.