Samousa Poutine Recipe

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Stir in ground cumin, coriander, turmeric, garam masala and black pepper. Cook 30 seconds to bloom the spices.

Add the diced potatoes and diced carrot with 2–3 tbs water. Cover and cook, stirring occasionally, until potatoes are tender, about 8–10 minutes. If potatoes are still firm, add a splash more water and cover longer.

Stir in thawed peas, salt and lemon juice. Cook 2 more minutes to heat through and evaporate excess moisture.

Remove from heat and fold in chopped cilantro. Taste and adjust salt, lemon or spices. Let the filling cool to warm before stuffing (15–20 minutes).

If using square samosa pastry sheets, separate them carefully. If using spring roll or wonton wrappers, keep them covered with a damp towel so they do not dry out.

Make a flour seal: mix 1 tsp flour with 1 tsp water to make a thin paste.

Place one wrapper on a clean surface. Spoon 1–2 tbs of the cooled samosa filling near one corner (for triangular fold) or in the center if using a round tortilla style. Do not overfill; leave edges free for sealing.

Fold into a triangle or desired samosa shape, brushing edges with the flour paste and pressing to seal. Repeat until all filling is used (about 12 samosas). Keep finished samosas covered lightly so they don’t dry out.

Pour oil for deep frying into a heavy pot and heat to 175°C / 350°F (medium-high). If you don’t have a thermometer, test by dropping a small bit of wrapper into the oil — it should sizzle and rise steadily without burning.

Fry samosas in batches so they have room to move, about 3–4 minutes per batch, turning once, until golden brown and crisp. Transfer to a paper-towel lined tray to drain.

In a small saucepan, melt 2 tbs butter over medium heat until foaming. Add 2 tbs flour and whisk constantly to form a roux. Cook 1–2 minutes until the raw flour smell is gone and the roux is a light golden color.

Gradually whisk in 2 cups stock, smoothing lumps. Bring to a simmer, stirring frequently, until the sauce thickens to a gravy consistency, about 4–6 minutes.

Stir in 1 tsp soy sauce, 1 tsp worcestershire sauce, 1/4 tsp black pepper and 1/2 tsp salt. Taste and adjust seasoning or thickness: add a splash more stock if too thick, or simmer a minute more if too thin.

Keep the gravy hot on low while you prepare fries and assemble the poutine.

Cook the fries according to package directions until crispy and hot, or bake/air-fry homemade fries until golden and crisp. If deep-frying, heat oil to 190°C / 375°F and fry until golden.

Arrange a layer of hot fries on a large serving plate or platter.

Scatter torn cheese curds evenly over the fries while they are hot so they begin to soften.

Halve or quarter the fried samosas if desired and arrange them over the fries and curds.

Ladle hot gravy generously over the fries, curds and samosas so the curds partially melt and the samosas are warmed through.

Garnish with chopped green onions and cilantro if using. Serve immediately while hot so the curds remain gooey and the samosas retain some crispness.