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Samosa King - holy cow!

Stocking up for an upcoming week feeding my son's film crew (12 to 18 vacuum cleaners, 3-meals a day) I decided to stop at Samosa King to pick up a bunch of samosas (would make a good lunch with soup or something). I was absolutely overwhelmed. The place is like a museum of Indian sweets and snacks - such beautifully displayed things! So many things I couldn't identify! It was wonderful. I bought 60 samosas (at 5 for a dollar) and meanwhile picked up some chana dahl and a few other things to eat for dinner tonight. Almost everything was delicious. I wasn't so crazy about the chicken biryani - the rice was ok, but there wasn't much chicken and I found the hard boiled egg strange. I also didn't love the - gah I don't know what it's called but it was a disk-shaped thing that resembled a falafel but lumpier. I found it a bit dry. The chana was excellent. And I tried some highly addictive batter-fried chilies.

I am so glad I finally checked this place out after hearing about it for so long.

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  1. I think the disk shaped thing you're thinking of is Kochari. Did it have a bit of a brown spice filling clinging to the interior sides? If so, it is Kochari and they are always dry! Its only good when eaten with channa masala or some other curried item.

    If it was not kochari then it was a pakora and it is a problem that it was dry.

    1 Reply
    1. re: Atahualpa

      It was a sort of chunky, falafel-ish type of patty. about 2-inches in diameter. The flavour is interesting but as I said, dry. I'm sure you're right that it would be good if eaten with something saucy. It definitely wasn't a pakora. I got a few of those as well. Unfortunately, I find pakoras don't reheat very well so it was hard to judge them.

      There was an onion relish served with the biryani that was pretty delicious also.

    2. Always happy to hear of good samosas. Hard boiled egg in biryani is quite normal for the Hyderabad style of the dish.

      1. Perhaps you're referring to the parathas?

          1. Samosa King is the best place for traditional samosas...located in the plaza at the Corner of Middlefield Rd. and Finch Ave. E. (Entrance faces onto Finch)

            8 Replies
            1. re: Finnegan

              Finnegan, I recently saw a brief post about Samosa King changing their dough recipe from the traditional chickpea based to something else. I haven't been for a couple of months. Have you noticed a change? I can't imagine they would mess with perfection.

              1. re: dinin and dishin

                I've heard they's changed their recipe but I haven't been since Christmas so I'm not sure...I'll have to swing by and provide an updated review

                1. re: Finnegan

                  Great...I'll take 50 ;)
                  Seriously though, I can't imagine why would they mess with something that went out the door dozens at a time. I hope it's not true.

                  1. re: Finnegan

                    Finnegan, I picked up 20 yesterday...just swallowing the last bite of a cold one as I type this...and it appears to be true---they've changed the dough recipe. They are still tasty, but some of them seem to be thicker and not quite as crunchy (although they still managed to explode all over my car).

                    I don't understand why they did this. Perhaps I will try to have that conversation next time I go, but they are usually too busy for chit chat.

                    1. re: dinin and dishin

                      I was the one who posted the changed in the dough but looking for a possible alternative from everyone. I went back recently to see if I was mistaken but decided my tastebuds weren't fooled. I would had preferred to had paid more since chickpea flour is more expensive than white flour than for them to change the recipe. The filling is still good but without that super crunch from the chickpea, it's like eating a baked samosa. I have found that freezing them and re-baking them in the oven does crisp them up nicely. The chickpea flour taste is still lacking but it's the best I can do right now.

                      1. re: Janine

                        Is the taste really that noticeable??
                        I love their samosas but haven't had them in a few months.

                        DT

                        1. re: Davwud

                          I'm not sure if it is just in my head or not, but the taste/texture seems different from a year or so ago. The other day, an Indian woman I work with told me that the thinner, chickpea wrap is used for meat samosas and the thicker is for the veg/potato samosas. I did get some recently, and they are still very good.

                          1. re: dinin and dishin

                            Well I only discovered the place in the spring so I don't have anything to use as a yard stick. What I've had there were fantastic.
                            I was under the impression it was chick pea flour though.

                            DT