Samosas

Samosa

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Alternative names	Sambusa, sambuus, samoosa
Type
Course	Appetizer, snack
Place of origin	Likely originated in the Middle East or Central Asia
Region or state	South Asia, Southeast Asia, Middle East, Africa
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients	Maida flour, various fillings (potatoes, peas, onions, lentils, ground lamb, beef, or chicken)
Ingredients generally used
Variations	Multiple
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

The samosa is a popular fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, peas, lentils, ground lamb, beef, or chicken. The dish is believed to have originated in the Middle East or Central Asia before the 10th century and was introduced to the Indian subcontinent in the medieval period by traders and soldiers. It has since become a staple snack in countries such as India, Pakistan, Nepal, and Bangladesh, and has also spread to other regions including Southeast Asia, the Middle East, Africa, and the Western world.

History

The origins of the samosa are generally traced back to the Persian-speaking regions, where similar pastries were known as sanbosag. From there, the recipe traveled to the Indian subcontinent through merchants and soldiers. Historical texts from the 10th-century mention samosas being enjoyed by the royalty of the Delhi Sultanate.

Ingredients and Preparation

A typical samosa is made with a dough primarily consisting of wheat flour and salt, which is then filled with a mixture of cooked ingredients such as boiled potatoes, green peas, onions, and spices. The filling varies widely depending on regional preferences and religious dietary rules. In some areas, meat-filled samosas are popular, while in others, vegetarian versions prevail.

The preparation involves making the dough, preparing the filling, and then shaping the dough into triangles or cones, which are then filled and sealed before being fried or baked.

Variations

Samosas vary not only in their fillings but also in their size, shape, and cooking methods. For example:

• In the Middle East, samosas are often filled with minced meat and pine nuts.
• In Central Asia, samosas can be larger and are typically baked.
• In East Africa, particularly in Kenya and Tanzania, samosas are known as sambusas and are commonly filled with minced meat and spices.

Cultural Significance

Samosas are not only a popular snack but also a significant part of cultural and social gatherings across different regions. They are commonly served at festivals and celebrations, often accompanied by chutneys or yogurt.

In Popular Culture

Samosas have been featured in various films and literature as a symbol of South Asian culture, often representing the diaspora's connection to their homeland's cuisine.

See Also

• Pakora
• Bhaji
• Chutney
• Indian cuisine