Samosa
A fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, and/or minced meat.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The samosa's origins can be traced back to the Middle East, where similar pastries called 'sambusak' were popular. Traders and travelers brought these pastries to India, where they were adapted and evolved into the samosa we know today. During the Delhi Sultanate period, it became a royal snack enjoyed in the courts.
Samosas are deeply ingrained in Indian culture and are a popular snack food enjoyed across all social classes and regions. They are frequently served at celebrations, gatherings, and as street food.
Festivals and Celebrations
Samosas are a common feature during festivals like Diwali, Holi, and Eid, often served as part of elaborate feasts or distributed among friends and family.
Street Food Staple
Samosas are readily available as street food throughout India, sold by vendors from carts and stalls. They are a quick and affordable snack option for many.
Regional Variations
While the basic concept remains the same, regional variations exist in the filling and pastry. Some regions use different spices, while others might incorporate ingredients like paneer (Indian cheese) or lentils.
Samosas offer a delightful blend of savory and spicy flavors, often featuring a harmonious combination of potatoes, peas, and aromatic spices encased in a crispy pastry shell.
The flavor profile largely depends on the filling. Potato and pea fillings are often spiced with cumin, coriander, turmeric, ginger, and chili. The outer pastry is usually plain but adds a buttery and crispy element. Meat-filled samosas will have different spices, often including garam masala. A dipping chutney, such as mint-coriander or tamarind, further enhances the taste with sweet, tangy, or spicy notes.
Crispy Pastry
For a crispy pastry, use a combination of all-purpose flour and a small amount of semolina. Knead the dough with cold water and ghee (clarified butter) or oil, and let it rest for at least 30 minutes.
Flavorful Filling
Sauté the spices in oil before adding the potatoes and peas to release their aroma and enhance the flavor of the filling. Don't overcook the potatoes; they should be slightly firm.
Sealing the Samosa
Use a slurry of flour and water to seal the edges of the samosa to prevent the filling from leaking out during frying. Ensure that the seal is tight.
Frying Technique
Fry the samosas on medium-low heat to ensure they cook evenly and the pastry becomes golden brown and crispy. Avoid overcrowding the pan.
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