The Northeast of Calgary is lucky to claim home to a variety of ethnic markets. We headed for the Falconridge area; boasting dozens of Indian market places, restaurants, and sweet shops. Take your pick, most markets offer similar assortments of exotic and enticing ingredients. We ventured into A-1 Spice & Grocery to purchase frozen Samosa wrappers. The staff were helpful to us lost looking customers and pointed out the ingredients we needed. I highly recommend making the journey for these Samosa wrappers! You can make your own dough, but the ease, authenticity, and convenience of these wrappers really cannot be beat! Most of the other ingredients can be picked up at your average grocery store, except the few spices you will also need to purchase at an Indian market.While we were in the area, we also checked out Fruiticana, which I have to say, surprised me at how big the store was and how extensive their range of products were. There were walls of spices and powders which I had never heard of (Gooseberry powder?), and it was really neat to poke around and check out the huge array of foreign products offered here. Going to this area of Calgary was a fun trip, sometimes I had to remind myself we were still in Calgary. It is truly a cultural gem and the more parts of our city like this, with pockets of ethnic culture, the better.
While we were in the area collecting our necessary ingredients, we thought it wise to seek out some Samosas to tide us over on our adventure. After hearing good things from a friend who knows her Samosas, we went to The Samosa Factory (website). I might also add that they have some excellent looking recipes for Tamarind, Mint, and Mango Chutney on their website, perhaps to accompany your own homemade Samosas. Although we had to wait a little longer than promised for our fried bounty, it was worth the wait as our Samosas came out piping hot and fresh. We opted to share a lunch box, which ended up ringing in at a grand total $5.99 before tax, including 4 assorted Samosas (Chicken, Potato Pea, and Beef on this day), a delicious Apricot Chutney dipping sauce to accompany, and a side of Chole (chickpeas in a spicy curry sauce). The restaurant looks rather inconspicuous as it functions more as a catering venue rather than a restaurant, while we were there someone picked up over 300 Samosas for a wedding. There are only a couple of chairs to sit on while waiting for your tasty treats, as this really is more of a takeout place, somewhere to grab a quick lunch or snack. Alongside their famous Samosas, they also offer some delicious looking Pakoras and a variety of Indian sweets. I look forward to going back to The Samosa Factory for more...
Once our bellies were satisfied with Samosas, we headed home with our essential ingredients in hand to began our endeavor. The following recipe is taken from an excellent and authentic cookbook I own. I adjusted it slightly, as I sauteed the onions at the start instead of adding them raw before filling the wrappers; personal preference. With the help of "Simply Indian"'s authors, here is my favorite recipe for Samosas:
Vegetable Samosas (adapted from Tahera Rawji & Hamida Suleman's "Simply Indian")
Makes 12-15
1/2 cup frozen peas
3 Tbsp. vegetable oil
1/4 tsp. rai (black mustard seeds)
4 limro (curry leaves)
1 large white onion, finely chopped
1/4 tsp. jeera (cumin seeds)
1/4 tsp. dhania (coriander seeds), crushed
1/4 tsp. garlic powder
1/4 tsp. haldi (turmeric)
1/4 tsp. chili powder
1 tsp. salt
1 Tbsp. lemon juice
2 tsp. cilantro, chopped
1/4 tsp.. garam masala
2 Tbsp. all-purpose flour
3 Tbsp. water
4 cups vegetable oil (for frying)
12-15 samosa wrappers
1 lemon cut in wedges for serving
1. Microwave the hasbrowns and peas until defrosted.
2. In a pan, heat oil to medium hot and add the black mustard seeds and the curry leaves. Cook until the mustard seeds begin to crackle.
3. Add the chopped onions to the pan and sautee until beginning to brown.
4. Add the cumin seeds, coriander seeds, garlic, turmeric, chili powder, salt, and lemon juice, stirring to combine.
5. Now add the hashbrowns and peas to the pan, stir for 1 minute and remove from heat.
6. Add the chopped cilantro and garam masala, stir.
7. Prepare a paste by mixing together the flour and water, this is the glue for your samosas.
8. Put the vegetable mixture into the samosa wrappers and fold a pocket (see above for the book's helpful diagram of how to fold/fill your samosa). Touch up the corners with the flour paste to seal it before deep-frying.
9. Deep-fry in medium hot oil (375°) until they turn golden.
10. Serve with lemon wedges and your choice of chutney!
