Samosas
Savory pastries filled with potatoes, peas, and spices.
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.
Samosas are believed to have originated in the Middle East before the 10th century. Traders and travelers brought them to India, where they were adapted and refined into the savory snack we know today. The Persian 'sambosa' is often cited as an early ancestor.
Samosas hold significant cultural importance in India and other South Asian countries, often served as snacks, appetizers, or street food. They are also commonly prepared and enjoyed during festivals, celebrations, and family gatherings.
Festive Food
Samosas are a staple during Diwali, Holi, and Eid, representing joy and celebration. They are often shared with family, friends, and neighbors.
Street Food Staple
Found on nearly every street corner in India, samosas are a readily available and affordable snack enjoyed by people from all walks of life.
Tea Time Snack
Samosas are a popular accompaniment to tea, providing a savory contrast to the sweetness of the beverage.
Samosas are characterized by a savory and aromatic flavor profile, with a delightful combination of spiced potatoes, peas, and a crispy fried exterior.
The filling typically features potatoes and peas as the main components, seasoned with a blend of spices such as cumin, coriander, turmeric, garam masala, and chili powder for warmth and depth. Ginger and garlic contribute aromatic notes. The pastry is usually made from all-purpose flour and ghee, and its crispy, deep-fried texture provides a satisfying contrast to the soft, spiced filling.
Dough Consistency
Ensure the dough is not too sticky. Adding a bit more flour can help achieve the desired consistency for easy rolling and shaping.
Spice Levels
Adjust the spice levels to your preference. Taste the filling before stuffing and add more chili powder or garam masala for extra heat and flavor.
Frying Temperature
Maintain a medium-low frying temperature to ensure the samosas cook evenly and the crust becomes golden brown and crispy without burning.
Sealing the Samosas
Seal the edges of the samosas tightly with a little water or flour paste to prevent the filling from leaking out during frying.
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