To Market, To Market

The Art and Execution of Samosas

Anybody from Fredericton, New Brunswick, Canada knows the Boyce Farmers Market every Saturday morning. That magical place where farmers and artisans from all around the county congregate in the wee hours of the morning to sell their exquisite goods. Cheeses, meats, fresh produce, crafts, and baked goods are just some of the tempting offerings you’re likely to find there. And then there’s that seemingly endless queue of people. Neither snow nor rain nor sweltering heat could stop this train of patrons from waiting for a treat as delicious as the almighty samosa.

Samosas, for many in this small Canadian city, has become a weekly ritual. It certainly was for me the years I lived there. And even now, when my wife and I visit Canada, the Boyce Farmers Market is a must.

Though I tried to replicate the recipe while still living in Fredericton, it wasn’t until I moved to Norway I became determined, even obsessed with finding that perfect blend of spices, and that soft malleable pastry that would crisp up when cooked. Finally after three faithful years of trial and error I’ve arrived at a recipe that stands up to those infamous Fredericton samosas.

When most Westerners think of samosas, Indian food often comes to mind. Usually a crispy triangular appetizer filled with potatoes and peas. And you’d be right to think that. However, the samosas in Fredericton are made by a Bangladeshi family that not only makes vegetarian samosas, but also pack them full with your choice of beef, chicken, or lamb in mild, medium, or hot options. Hot chicken is my favorite flavor, but when I make them at home I like making all three, without vegetarian.

Samosas do require some time and effort, but when broken down into a series of steps, they are quite easy. You can choose to make them small for use as an appetizer or large and eat them as a snack/lunch. If you’re not afraid of a little punch of flavor, then samosas are the ultimate hold-in-your-hand comfort food. Certainly worth a try!

Making Samosas


samosafinal1


Samosa Seasoning

  • Servings: Enough for 1kg of filling
  • Difficulty: Easy
  • Print

TIP: Make extra to have on hand and use as a seasoning blend in your favorite curries and marinades

  • 1/4 cup koriander seed
  • 1 tbsp sea salt
  • 1 tbsp brown mustard seed
  • 1 tbsp fenugreek leaves
  • 1 tbsp peppercorns
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp cardamom
  • 1/4 tsp clove
  • 1/4 celery salt
  • 1/8 tsp citric acid

1. Measure out all ingredients and place in a blender, coffee grinder, or pestle and mortar.

2. Blend into a fine powder and store in a air-tight container until needed.

Note: If you’d like medium or hot, then add some Indian chilli powder to the mix. This can also be adjusted after cooking the filling.

samosafilling

Samosa Filling

  • Servings: Fills 12-16 Large Samosas
  • Difficulty: Easy
  • Print

  • 1 Kg of chicken, beef, lamb, or potato
  • 1 large onion, diced
  • samosa seasoning

1. In a skillet over med-high heat, brown meat or parboiled potatoes.

2. Add diced onion and continue cooking until onions are translucent.

3. Next add the seasoning blend and cook for 10 minutes. Take off heat and let cool completely before using. Check level of salt before filling the pastry. Add more if necessary.

Note: If using potatoes to make veggie samosas, you can add 1 cup of frozen peas during the last 10 minutes of cooking time.


Samosa Pastry

  • Servings: 16 Large Samosas
  • Difficulty: Easy
  • Print

  • 4 cups all-purpose flour
  • ½ cup peanut, canola, or sunflower oil
  • 1 tsp sea salt
  • 1 1/4 cup warm water

1. Combine flour, salt, and oil into a large. Using your fingers, mix the flour until the oil is well incorporated.

2. Add the water and knead for 3 or 4 minutes.

3. Wrap in plastic and let sit for 30min. at room temperature.

4. Divide the dough into 16 equal pieces or 24 pieces for smaller samosas.

Folding the Samosa:

samosaroll11. Roll 1 piece of dough between your palms to make an oblong shape.

samosaroll22. Using a rolling pin, roll the piece of dough out long and flat. About 5cm wide.

samosaroll33. Lightly sprinkle with four to avoid sticking. Cut end off the bottom and fold upwards.

samosaroll44. Fold again, staying within the strip of dough.

samosaroll55. Then fold over one more time.

samosaroll66. Carefully pick up the folded piece of dough and using your fingers, separate the four layers in half. Form a triangular pocket.

samosaroll77. Fill pocket with filling of your choice. Filling should be packed tightly.

samosaroll88. Lay the pastry down and continue folding.

samosaroll9samosaroll10

 

samosaroll119. When you’ve reached the top, pinch the dough together, creating a seam. Trim any excess dough off, being careful not to cut into the pocket.

samosaroll1210. Lightly dust the samosa with rice flour and move onto the next.

 Frying the Samosas:

1. Bring 1 liter of peanut, canola or sunflower oil up to 190°C.

2. Cook in batches of 4 for 5-6 minutes.

3. Place samosas on a cooling rack.

Coriander-Mint Chutney

  • Servings: 1½ cups
  • Difficulty: Easy
  • Print

  • 1 large bushel fresh coriander
  • ½ bushel mint
  • ½ bushel parsley
  • 2-4 green chili peppers
  • 1 inch piece of fresh ginger
  • ½ lime, juiced
  • 1 tsp sea salt

samosachutney1

1. Combine all ingredients into a food processor and blend well.

2. Pour into container and store in the refrigerator until needed.

There are no hard and fast rules for chutney. The ingredients above are merely suggested portions. Just continuously taste for flavor and spiciness and adjust if needed.

And there it is! Beautiful crispy samosas that are extremely addictive. Also, don’t be afraid to get adventurous. You could try filling the samosa with taco beef and cheese and dip it into salsa, sour cream or guacamole. Or stuff it with your favorite pizza topping and dip it into marinara sauce.

samosafinal2Enjoy!

10 thoughts on “To Market, To Market

  1. I don’t fry food too often, but these look absolutely heavenly. The list of spices alone made my mouth water! Definitely going to be trying these out sometime in the near future!

    Liked by 1 person

  2. Your version of Samosas are interesting. The typical Indian way uses a different folding but i like your interpretation too.. Finding an Indian Classic recipe on your blog got me so excited ! Looking forward to seeing many exciting recipes on your blog !

    Liked by 1 person

    1. Thanks! There is the circular fold typical of Indian samosas which works well for filling that isn’t so tightly packed and ideal for shallow frying. Thanks for stopping by and I look forward to reading more of your great blog!! 😀

      Like

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