PProvenance
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Samosa
Indian

Samosa

Samosa — a triangular fried pastry filled with spiced potato and peas — is India's most ubiquitous snack. The pastry is a short, crisp crust (maida flour, salt, ajwain seeds, and water kneaded stiff) that shatters cleanly at a bite. The filling is a dry, well-seasoned mixture of potato, peas, and whole spices. Served with mint-coriander chutney and tamarind chutney — both are required.

‹Swipe for the next dish›
Serves4 (makes 12 samosas)
Total60 min
Sourced1of 16 in BC
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

200g
all-purpose flour
Your own market
50ml
vegetable oil
divided
Your own market
5ml
salt
Your own market
120ml
warm water
Your own market
300g
potato
medium dice
Origin · FranceLekker · Vancouver →
100g
frozen peas
Not yet stocked in British Columbia
1
small onion
finely minced
Your own market
15ml
ginger-garlic paste
Not yet stocked in British Columbia
5ml
green chilli
minced
Not yet stocked in British Columbia
5ml
cumin seeds
Not yet stocked in British Columbia
5ml
ground coriander
Not yet stocked in British Columbia
2ml
turmeric powder
Not yet stocked in British Columbia
2ml
garam masala
Not yet stocked in British Columbia
1ml
asafoetida
Not yet stocked in British Columbia
Salt and Tellicherry black pepper
to taste
Your own market
Oil
for deep frying
Not yet stocked in British Columbia

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Mix flour, 30ml oil, and salt; add water gradually to form stiff dough; knead 5 minutes and rest covered 20 minutes.
2
Heat 20ml oil in skillet; toast cumin seeds until fragrant, add minced onion and cook until golden.
3
Stir in ginger-garlic paste and green chilli; cook 1 minute, then add potatoes and cook 8 minutes until tender.
4
Add peas, coriander, turmeric, garam masala, asafoetida, salt and pepper; cook 2 minutes and cool completely.
From the canon — Turmeric (हल्दी, haldi — Curcuma longa) is the most universally used spice in Indian cooking: the yellow-orange rhizome whose primary active compound (curcum… Turmeric — Fresh vs Dried in Indian Cooking (हल्दी) →
5
Divide dough into 12 balls; roll each thin, cut diagonally; fold into triangle cone, seal edges with water.
6
Deep fry samosas in oil at 170°C for 4–5 minutes until golden and crisp; drain on paper towels.
7
Serve warm with tamarind chutney and green coriander chutney.
IV

Sensory Tests

◇Where it lives or dies. The moment where samosa lives or dies is the seal — the top seam must be pressed firmly and the sides must be sealed without any gaps or the filling escapes during frying. Test by submerging the raw samosa in cold water for 10 seconds — any unsealed seam will let in water. Dry completely before frying.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI

What to Pour

Pouring for British Columbia ·

The pairing
2023 seven stars VEGA
Township 7 Vineyards & Winery · Naramata Bench
Township 7 Vineyards & Winery · Penticton →
Sparkling wine
From British Columbia

Nothing from British Columbia holds against this yet.

Without alcohol

No pour without alcohol holds against this yet.

Each tap is counted, so the stockist sees the demand Provenance sends them.

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance

The hands behind the plate.

Lekker
Vancouver · potato
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← PreviousRogan Josh — Kashmiri Colour from Ratanjot, No Tomato (रोगन जोश)One standard · no exceptions