Ubiquitous, wonderfully exotic and mouth-watering, the samosa is rightly given an imperative position in Indian cuisine. The taste with myriads of flavors and a variety of textures increases the popularity of this Indian snack.
The ingredients in samosa – usually a blend of meat or vegetables and subtle spices in a pastry triangle – make for a gratifying and nutritious dish. Let’s learn about the history of this tasty Indian snack!
History of Samosa…
Despite being popular as a staple of authentic Indian cooking, the roots of samosa are definitely more intricate. Its starting point can be traced in gastronomic literature of Middle Eastern cuisine. As per medieval Persian depictions, samosa is a close cousin of the samsa, a Persian pyramid and an early relative of sanbosag.
Sanbusaj, sanbusaq and sanbosag are all present in the history of Arabian style cooking. By the passage of time, the dialectical varieties and regional diversities of this snack touched the boundaries of East Asia and North Africa. These descriptions tell lucidly of mince-filled pastries of triangle shape, usually consumed by travelling merchants and packed in small bags as a dish for their next journey.
A delicious snack that proffers a wealth of variety…
Samosa is unquestionably the most popular appetizer and can be eaten at anytime. Samosa is known by different names in different regions of the globe. It is basically made out of fine white flour and is stuffed with a variety of ingredients like peas, boiled potato, peanuts, coriander leaves… the list is just endless.
The sweet choices can contain diced almonds, dried mango slices, raisins, cashew nuts, pomegranate, etc. Along with vegetable filling, meat and paneer versions are also popular amid samosa lovers. They are served hot and people usually relish them with tamarind, coriander or fresh mint sauce.
How to make samosa?
- The first step of making this tasty snack is to prepare the dough, which should be a little hard. Prepare the dough and make small balls out of it. Afterwards, roll the balls into circles and cut them into two parts.
- The second step begins with the filling process. Prepare the filling by mixing boiled mashed potatoes and other preferred ingredients. Take a pan and lightly fry onions, chili, cumin seeds, turmeric powder and peas or whatever you desire.
- The third step is to make a cone of cut portions and place the stuffing inside. Then apply some water on the corners and close together the watered sides. The watered sides are closed into a triangle shape.
- Your samosas are ready to sink into the warm cooking oil as this will make the outer crust crunchy and crispy. And if you fry the samosas in very hot oil, they will just become soft. Now serve them with sauce and get compliments from your guests. If cooking is not your forte’, you can enjoy this wonderful Indian snack in a good Indian restaurant.
Read Also: 10 Top Indian Street Foods
The delicious Indian samosa tantalizes the tastebuds in Western countries as well — it is widely available amongst the most-loved light snacks in supermarkets, street kiosks, restaurants and corner cafes.