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Samay Baji
Samay Baji is a traditional Newari festive snack platter from Nepal, typically served during celebrations and gatherings. It's a colorful and diverse assortment of small dishes, offering a variety of textures and flavors, often including beaten rice, spiced potatoes, black soybeans, boiled egg, and meat.
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- 2 cups Chiura (beaten rice)
- 1.5 cups Aloo achar (spiced potato salad)(see separate recipe for preparation)
- 1 cup Black soybeans(boiled and seasoned)
- 4 halved Boiled eggs
- 4 small Bara (Newari lentil pancake)(see separate recipe for preparation)
- 1 cup Marinated meat (e.g., buffalo or chicken)(cooked and seasoned)
- 0.5 cup Pickled radish
- 6-8 Garlic cloves(fried until crispy)
- 1 inch piece Ginger(finely chopped)
- 2-3 Green chilies(chopped)
ðšâð³ äœãæ¹
- 1
Prepare all individual components of the Samay Baji platter in advance: Aloo achar, seasoned boiled black soybeans, Bara, marinated meat, and pickled radish.
ð¡ ããã®ã³ã: Each component requires separate preparation and cooking. - 2
Lightly toast or rinse the beaten rice (chiura) to soften it. It should be chewy but not mushy.
- 3
Fry garlic cloves in oil until golden brown and crispy. Drain on paper towels.
- 4
Arrange the beaten rice on a platter as the base. Artfully arrange small portions of each prepared component around the beaten rice: aloo achar, seasoned soybeans, Bara, marinated meat, pickled radish, and halved boiled eggs.
ð¡ ããã®ã³ã: Presentation is key for this festive dish. - 5
Garnish the platter with chopped ginger, green chilies, and crispy fried garlic cloves.
ð¡ ããã®ã³ã
- âThe key to a great Samay Baji is the quality and preparation of each individual element.
- âThis dish is meant to be shared and enjoyed as a tasting platter.
- âAuthentic Newari cuisine often uses buffalo meat; chicken or pork can be substituted.
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- Add a small portion of 'Chatamari' (Newari rice crepe) if available.
- Include 'Chhoyla' (spicy grilled meat) as a meat option.
- Some variations include 'Gundruk' (fermented leafy greens).