Samosa Deb: Homemade Indian Food From a Corner Store
I had always noticed this sign for Indian food on the Dasani Mart corner store, but assumed it just meant frozen items and basically ignored it. When I saw Deb, who owns the store with her husband PJ, with a small table of fresh Indian food right outside the store I realized how wrong I had been. Deb makes an array of fresh Indian food, from chicken tikka, to samosas, and even chaat. Previously, prepared food was available cold for customers to heat up at home. The hot food stand outside is a fabulous new addition.
I was gonna go with a samosa, but instead picked up a clever creation made by Deb, stuffed puri.
It was like an Indian empanada; nicely fried and stuffed with peas with a tangy tamarind chutney on the side. A great little snack at $2.
Now that I know this stuff is the real deal, I will be back for more.
I got to chat with Deb, encouraging her to start letting us know what she is serving on twitter as well as asking if she could make things that the Philly Indian food scene lacks, like kathi rolls. She agreed, and has already started serving them.
Here is today’s menu:
- Meat and vegetable samosas
- Chicken Tikka
- Eggplant Curry
- Rice Pilaf
- Katti Roti (Indian wrap)
- Indian Chicken Quesadilla
- Puri (Indian puff bread)
- Indian flat bread (whole wheat)
- Mango and banana lassi
Samosa Deb at Dasani Mart, 800 A 9th St (@ Catherine St), 484 681 4220
Posted by Jamie at 1:10 pm, August 27th, 2012 under Indian.
2 Comments | RSS comments feed for this post
ADVERTISEMENT
2 Comments
-
-
The comparison was to help people envision what the dough is like. While the texture of both samosas and empanadas are more familiar to readers, the texture of this poori is very different from that of a samosa- much less buttery and flakey, more crispy and in fact very reminiscent of a fried empanada.
Really? Um you do realize that a so called “indian empanada” would be the samosa? And logically speaking, the origins of the samosa orginate in the caucus region….and then filtered out to south asia and middle east and north africa…where the Moors introduced it to the Iberian Peninsula….from where they were spread to central and south america. So, it would be better to say South American Samosa….darn cultural culinary imperialism.