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Brief Overview
Samay Baji is a celebrated traditional platter from the Newar community of Nepal, known not just for its variety but for the deep cultural heritage it carries. Typically served during festivals, religious rituals, and special family occasions, it offers more than just a meal. It represents the unity of flavours, textures, and traditions on a single plate.
This iconic spread is not confined to the realm of ceremonial feasts anymore. It has steadily found its way into everyday meals, served at local eateries and homes alike. For many, it’s a way to stay connected with heritage through food that speaks volumes without needing embellishment.
What Is Samay Baji?
Samay Baji is essentially a cold, ready-to-eat platter composed of numerous small servings, each thoughtfully prepared and placed. It brings together elements of crunch, spice, sourness, and umami, all working in harmony without any single item overwhelming the others.
Unlike dishes that rely on sauces or gravies, Samay Baji highlights dry and fermented components, making it both travel friendly and rich in preserved flavours. It is designed to be consumed at room temperature, which ties into its roots as a ceremonial offering and community meal.
Ingredients and Taste
A typical Samay Baji platter includes beaten rice, or chiura, which offers a dry, crunchy base. It is accompanied by spiced boiled black soybeans, marinated boiled potatoes, thin slices of fried boiled meat, pickled radish, and a hardboiled egg. Each item is carefully prepared to preserve its distinct taste.
You might also find elements like bara, a lentil based pancake, or aalu achar, a tangy potato salad spiked with mustard oil and fenugreek. The overall flavour is a blend of earthy, savoury, and tangy tones, often uplifted by the sharpness of ginger and the warm smokiness of timur, or Sichuan pepper.
One of the defining tastes of Samay Baji is the mustard oil, which adds a bold, slightly pungent kick. The soybeans bring nuttiness, while the pickles and radish add acidity and crunch. Eaten together, the items create a layered experience that’s both balanced and deeply satisfying.
A Taste of History
Samay Baji has its roots in the Kathmandu Valley, where the Newar community has long thrived as custodians of culture, trade, and cuisine. The word “Samay” refers to a ceremonial time or moment, while “Baji” means beaten rice, a central component of the dish.
Historically, this platter was served during religious rituals, family gatherings, and festivals like Indra Jatra or Mha Puja. Its components were chosen not just for taste but for their symbolism and practicality, particularly their ability to be prepared in advance and consumed without reheating.
Over the years, Samay Baji has transcended its ritualistic role, becoming a culinary favourite across Nepal. While modern versions sometimes play with the components, the spirit remains the same. It is still a dish that celebrates togetherness, memory, and the joy of shared food.
Samay Baji is more than a collection of items on a plate. It is a mosaic of tradition and taste, built over generations, passed down not just through recipes but through the rhythm of festivals, family kitchens, and community bonds. Trying it is like stepping into a story—one you can savour, bite by bite.
How to make Nepalese Samay Baji
Samay Baji is a revered Newari ceremonial platter, rich with contrasting textures and layers of flavour. It brings together a medley of components like beaten rice, spiced meat, lentil pancakes, and fermented greens. Each item is prepared separately and served cold or at room temperature, making it ideal for feasts and festivals. Expect a fulfilling culinary journey that showcases Nepal’s heritage in each bite. See the recipe card at the bottom for printable directions
Ingredients
For Chhwela (Spiced Grilled Buffalo or Beef):
- 400g boneless buffalo or beef, boiled and cubed
- 1 tbsp mustard oil
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp chopped spring onion greens
- 2 tbsp chopped fresh coriander
- 1 tsp fenugreek seeds (methi)
For Bara (Lentil Pancakes):
- 1 cup black gram (urad dal), soaked overnight
- Salt, to taste
- 1 pinch asafoetida
- 1 tbsp ginger paste
- 1 green chilli, finely chopped
- 1 tbsp oil for frying
For Aalu Tama (Potato and Bamboo Shoot Curry):
- 2 medium potatoes, diced
- ½ cup fermented bamboo shoots (tama)
- 1 medium tomato, chopped
- 1 tbsp mustard oil
- 1 tsp turmeric
- 1 tsp cumin seeds
- Salt, to taste
- 1 tsp red chilli powder
- 2 cups water
Other Components:
- 2 cups beaten rice (chiura)
- ½ cup bhatmas (fried soybeans)
- 1 boiled egg, halved
- 1 radish, julienned
- 1 lemon, cut into wedges
- Achar (spicy pickle) of choice
- Sliced ginger and green chillies, for garnish
Cooking Instructions
Step 1/10: Prepare the Lentil Batter for Bara
To begin, grind the soaked black gram into a smooth paste using minimal water. Transfer to a bowl and mix in salt, asafoetida, ginger paste, and chopped green chilli. Stir vigorously for a few minutes to aerate the batter. Set aside to ferment slightly while you prepare other items.
Step 2/10: Cook the Chhwela Meat
Boil the buffalo or beef cubes until tender, drain, and set aside. In a separate pan, heat mustard oil and sauté garlic and ginger paste until aromatic. Stir in turmeric and chilli powder, then add the boiled meat. Toss to coat and fry for 5–7 minutes. Add spring onion and coriander. Set aside to cool.
Step 3/10: Temper the Chhwela
Heat a teaspoon of mustard oil in a small pan and fry fenugreek seeds until blackened. Pour this hot oil over the chhwela mixture to deepen the flavour. Stir gently and let the meat soak in the tempering. Move to the next step while it rests.
Step 4/10: Cook Aalu Tama
In a pot, heat mustard oil and crackle cumin seeds. Add turmeric and sauté tomatoes until soft. Add diced potatoes and cook for a few minutes. Stir in the bamboo shoots, red chilli powder, and salt. Pour in water and simmer until potatoes are tender and flavours meld together. Let it cool before plating.
Step 5/10: Fry the Bara (Lentil Pancakes)
Heat a non-stick pan with a little oil. Spoon in a ladle of the lentil batter and flatten into a disc. Cook on medium heat until both sides are crisp and golden. Repeat until batter is used. Set aside on a plate lined with paper towels.
Step 6/10: Prepare the Bhatmas (Fried Soybeans)
Dry roast or shallow fry the soybeans in a pan until crunchy. You may sprinkle a pinch of salt or chilli powder for extra flavour. Let them cool on a flat plate.
Step 7/10: Prepare the Sides and Garnish
Boil the egg and cut in half. Julienne the radish and soak briefly in cold water to reduce sharpness. Slice fresh ginger and green chillies thinly. Cut lemon into small wedges. Set all aside for serving.
Step 8/10: Lightly Toast the Beaten Rice
Dry toast the beaten rice in a pan over low heat for 2 to 3 minutes until slightly crisp. Do not brown it. This step enhances its texture and makes it more enjoyable alongside the spicy and soft components.
Step 9/10: Assemble the Samay Baji Platter
On each plate, arrange a handful of beaten rice at the centre. Surround it with chhwela, one or two bara, a scoop of aalu tama, fried soybeans, radish, boiled egg, achar, and garnish. Each item should be distinct but close enough for easy scooping.
Final Step/10: Serve and Enjoy
Serve the Samay Baji at room temperature. Add ginger and chilli slices on top for added zest. Encourage diners to mix and match bites. A spoonful of spicy pickle with a chunk of bara and meat delivers the essence of Newari cuisine in one mouthful.
Cooking Tips for Perfect Samay Baji
- Use mustard oil generously but heat it until it smokes lightly to remove raw flavours.
- Fermented bamboo shoots vary in sourness; rinse them if they smell overly sharp.
- Bara batter benefits from resting at least 30 minutes to enhance fluffiness.
- Lightly toasting beaten rice improves its texture, making it less dry.
- Serve all items at room temperature to respect traditional presentation and taste.
Samay Baji (Festive Newari Platter)
Ingredients
For Chhwela (Spiced Grilled Buffalo or Beef):
- 400 g boneless buffalo or beef boiled and cubed
- 1 tbsp mustard oil
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp chopped spring onion greens
- 2 tbsp chopped fresh coriander
- 1 tsp fenugreek seeds methi
For Bara (Lentil Pancakes):
- 1 cup black gram urad dal, soaked overnight
- Salt to taste
- 1 pinch asafoetida
- 1 tbsp ginger paste
- 1 green chilli finely chopped
- 1 tbsp oil for frying
For Aalu Tama (Potato and Bamboo Shoot Curry):
- 2 medium potatoes diced
- ½ cup fermented bamboo shoots tama
- 1 medium tomato chopped
- 1 tbsp mustard oil
- 1 tsp turmeric
- 1 tsp cumin seeds
- Salt to taste
- 1 tsp red chilli powder
- 2 cups water
Other Components:
- 2 cups beaten rice chiura
- ½ cup bhatmas fried soybeans
- 1 boiled egg halved
- 1 radish julienned
- 1 lemon cut into wedges
- Achar spicy pickle of choice
- Sliced ginger and green chillies for garnish
Instructions
- To begin, grind the soaked black gram into a smooth paste using minimal water. Transfer to a bowl and mix in salt, asafoetida, ginger paste, and chopped green chilli. Stir vigorously for a few minutes to aerate the batter. Set aside to ferment slightly while you prepare other items.
- Boil the buffalo or beef cubes until tender, drain, and set aside. In a separate pan, heat mustard oil and sauté garlic and ginger paste until aromatic. Stir in turmeric and chilli powder, then add the boiled meat. Toss to coat and fry for 5–7 minutes. Add spring onion and coriander. Set aside to cool.
- Heat a teaspoon of mustard oil in a small pan and fry fenugreek seeds until blackened. Pour this hot oil over the chhwela mixture to deepen the flavour. Stir gently and let the meat soak in the tempering. Move to the next step while it rests.
- In a pot, heat mustard oil and crackle cumin seeds. Add turmeric and sauté tomatoes until soft. Add diced potatoes and cook for a few minutes. Stir in the bamboo shoots, red chilli powder, and salt. Pour in water and simmer until potatoes are tender and flavours meld together. Let it cool before plating.
- Heat a non-stick pan with a little oil. Spoon in a ladle of the lentil batter and flatten into a disc. Cook on medium heat until both sides are crisp and golden. Repeat until batter is used. Set aside on a plate lined with paper towels.
- Dry roast or shallow fry the soybeans in a pan until crunchy. You may sprinkle a pinch of salt or chilli powder for extra flavour. Let them cool on a flat plate.
- Boil the egg and cut in half. Julienne the radish and soak briefly in cold water to reduce sharpness. Slice fresh ginger and green chillies thinly. Cut lemon into small wedges. Set all aside for serving.
- Dry toast the beaten rice in a pan over low heat for 2 to 3 minutes until slightly crisp. Do not brown it. This step enhances its texture and makes it more enjoyable alongside the spicy and soft components.
- On each plate, arrange a handful of beaten rice at the centre. Surround it with chhwela, one or two bara, a scoop of aalu tama, fried soybeans, radish, boiled egg, achar, and garnish. Each item should be distinct but close enough for easy scooping.
- Serve the Samay Baji at room temperature. Add ginger and chilli slices on top for added zest. Encourage diners to mix and match bites. A spoonful of spicy pickle with a chunk of bara and meat delivers the essence of Newari cuisine in one mouthful.
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