The journey of a samosa

Pushpesh Pant

According to meals lore verified by historians, the great outdated samosa has travelled a really lengthy distance to succeed in India. The savoury snack that doubles as desi quick meals has been with us so lengthy that not many people are conscious that it’s an import from Central Asia. Samosa finds a point out in Ibn Batuta’s travelogues as a necessary merchandise on the menu served to Emperor Muhammad bin Tuglaq. As per references in Ain-e-Akbari and Akbarnama, Akbar relished it. Sambusak and sambosa are amongst its numerous names.

There are fascinating regional variations that the unique triangular pastry from Persia has spawned. The filling has modified from hen mince and pine nuts to spicy boiled potato mash at occasions sprinkled with inexperienced peas. In Bengal, the samosa goes by the title of singhara and thinly sliced stir fried potatoes are extra well-liked. It generally comes filled with cauliflower mince.

From tiny cocktail samosa to jumbo mutton mince stuffed choices for a working lunch, the samosa is available in all dimensions and shapes. There is the dainty potli samosa that resembles a small pouch and the lentil paste stuffed specialty from Hari’s at Lokenath in Allahabad that has a shelf lifetime of many weeks. There are many different fillings to thrill the jaded palate — from eggs, paneer, mushrooms to sea meals. Chaat shops serve it with a dollop of pindi chana and tremendous eating Indian eateries current it in bite-sized Hyderabadi lukhmi-like starters. And, in case you have a candy tooth, you possibly can tickle it with mawa and dried fruit meetha samosa.

The urge to chunk right into a samosa was so robust in the course of the lockdown in the future that we went DIY. We have been pleasantly stunned by the outcomes and are emboldened to share the recipe with our readers. As we await the monsoon to pour and preserve us indoors for a special purpose, why not rediscover the thrill of do-it-yourself sambusak! If potatoes nonetheless scare, attempt mushrooms and sprouts. Keep the envelop skinny and drain all extra fats by putting them on kitchen towels. And cease at two!



  • All-purpose flour or complete wheat atta 1 cup


  • Potatoes (boiled, pealed and mashed) 2
  • Peas (boiled calmly) 1/2 cup
  • Cumin powder 1/2 tsp
  • Coriander powder 1 tsp
  • Red chilli powder 1/2 tsp
  • Black rock salt 1/four tsp
  • Amchur powder 1/2 tsp
  • Green chillies (deseeded, chopped) 2
  • Kasuri methi (crumbled) 1 tsp
  • Salt to style
  • Oil for deep frying


Sift the flour with salt in a tray and put together semi-hard dough, like we make for puri. Roll out in discs of about 5-inches diameter. Cut into halves like a crescent with a pointy knife and preserve apart. Prepare the filling by mixing all components and mixing effectively. Now rigorously form the crescents into cones and pack with the savoury filling. Seal the perimeters with moist fingers, urgent firmly. Repeat until all materials is used up. Heat oil in a karahi until it reaches smoking level. Reduce warmth to medium and deep fry the samosas in batches until they flip mild golden brown. Turn a few times with a slotted spoon to make sure that these are evenly cooked. Enjoy!

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