We at FoodieTown are so excited to add Breanna MacDonald as a contributor. Brea, or locally known as the hilarious foodie Instagrammer @Tablefortynine, has been creating delicious festive winter dishes, like the purple cabbage and bean stew, that double down on the nutrition, affordable ingredients and the flavour. We are so lucky to have her as our contributor allowing us to publish her recipes on our site.  But until then find her Patron account for recipes and tales of Sex & Sandwiches. 

This recipe is ideal for the leftovers with my Chana Masala and yogurt flatbread. If you haven’t checked that out please have a look, make it, enjoy and then use the leftovers like so…

A little way to incorporate leftovers in a way that will have you coming back for more and more. And, making these makes for the most beautiful and cozy evening activity.

I first learned how to make these years and years ago from my mother’s friend Kelly’s mother. We were at her home with all of her brothers and sisters, there was a hockey game on which of course didn’t really interest baby Brea, so, I went upstairs to the kitchen. To this day I can still picture her kitchen perfectly. The smells, the colours, and the sound of the samosas in the kadai. I watched with such reverence as she folded and stuffed them with such precision and care, one after the other at times not even looking. She noticed me peeking, and silently brought over a small stool and sat it down next to her. Going back to her work she told me to come and try one. So I did, and it was not pretty. But here we are, years later, remembering that women in the kitchen can make a difference, sometimes, without even looking♥️

Again, I will never make these as well as she, or as well as thousands of other Indian and Pakistani mothers, aunts, sisters and chefs. To really learn about samosas, listen to the voices that truly matter ♥️

Chana Masala Samosas by Table FortyNine

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Recipe by Murissa MauriceCourse: Side dish, appetizer, LunchCuisine: IndianDifficulty: Medium

Prep time

30

minutes

Cooking time

10

minutes

Ingredients

• 2 cups leftover chana masala

• 3 russet potatoes

• 1/2 cup thawed peas

• 1/2 tsp salt

• 2 cups maida (all purpose flour)

• 1/4 tsp salt

• 5 tbsp melted butter, ghee, olive oil or schmaltz, etc.

• 8 tbsp water

Directions

• In a large bowl combine flour and salt. Drizzle in melted oil. With your hands combine mixture so that oil is well incorporated and resembles small peas. Slowly add water in tbsp by tbsp, mixing by hand until a stiff dough has formed. You don’t want too soft of a dough at this point. Cover with damp cloth and allow to rest for 30 minutes.
• While dough is resting, peel potatoes and place into salted water. Note: you can also boil potatoes with skins on and peel afterwards for a more traditional texture. Boil potatoes until JUST soft, we don’t want them to be too mushy. Remove from water, skin if needed, and place into a large bowl. Add peas, chana masala, and season mixing gently with a fork so some potato pieces still have bite and others more mashed.
• Divide dough into 8 equally sized balls. Cover balls not being used with a damp cloth. Roll each ball into a circle about 7″ in diameter. Cut that circle in half. With the first half fold into a cone by folding the flat edge into itself sealing the edge and hole at the tip by pressing the dough together. Fill with a few tablespoons of filling and seal the top by squeezing together, using a finger of water along the edge if the dough feels too dry. Place on parchment paper lined pan and repeat with remaining dough balls.
• Heat a few nice glugs of oil in heavy bottomed pan over medium low heat. When pan is hot add first batch of samosas, not overcrowding. Cook low and slow (about 5 minutes) per side, controlling heat where needed. Flip when golden and cook for another 5 minutes. Drain on towel lined plate. Repeat with remaining, adding more oil to pan if needed. Serve with yogurt and your favourite chutney.

Recipe Video

Notes

• Use a heavy bottomed pan.
• If you have a dough scraper it will make for easier work.
• Add ajwain seeds to the dough to make it extra tasty.

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