“Don’t hurt a Samosa by saying No. They too have filling inside.”
What is Samosa?
The Cambridge vocabulary contains numerous explicit references to the word “samosa.” Samosa is the name of a small pie that is filled or stuffed with spiced or flavored veggies or meat and is then fried in ghee or butter.
Samosa originated in central Asia, and poet Ishaq Al-Mawsili of the Abbasid era made the first reference. Recipes like “Sanbusak” and “Sanbusaj” can be found in Arab cookbooks from the 10th to the 13th century. The dish was popular in Iran up to the 16th century, but by the 20th century, only a few provinces continued to enjoy its appeal.
It spread across numerous cultures and eventually was introduced to North and East Africa, the Mediterranean, and Southeast Asia. The recipe evolved throughout the years, and each region gave its touch to the typically straightforward dough. These variations returned to India, where the samosa had seen numerous regional changes.
How are Samosas made?
A blend of diced and cooked or mashed boiling potatoes, onions, ginger, green peas, lentils, spices, and chilies is frequently used as the filling for samosas, which are made with flour, also known as ‘maida’ in India. Depending on the contents, a samosa might be vegetarian or not vegetarian. The entire crust is fried to a beautiful brown color in vegetable oil or rarely in ghee. It is served hot and frequently with a fresh green chutney made with ingredients like mint, coriander, or tamarind. Samosas are commonly served with chaat and the classic sides of either chickpea or a white pea preparation, tamarind paste, yogurt, and green chutney, finished with chaat masala, coriander, and sliced onions.
Samosas are best eaten whole, either as a delicious side dish to a meal or as the most typical and popular manner to cook and enjoy them. Sometimes it’s preferable to savor and appreciate the creamy, fluffy inside filling and the crunchy, excellent outer shell entirely on their own, without any interruptions. If it’s served hot with coriander chutney, it tastes magic! Health-conscious people often bake samosas rather than fry them to get around the quandary that deep-frying foods are bad. Of course, this depends on the type of oil utilized.
Ways to Eat Samosas.
- Samosa Chaat
- Samosa Wrap
- Bun Samosa
The tasty Samosa Chaat at Banjara menu gives you a genuine experience of Indian cuisine. The most popular street food in India, samosa chaat, is a well-known snack. The samosa is served with masala, chutney, a variety of spices, and a ton of different garnishes. Did we mention that kids especially like this?
If you’re looking for the ideal evening snack with your Indian friend, our ‘Small Bite’ Section features a wide variety of cuisine options, including Karari Palak Chaat, Katori Papri Chaat, Pani Poori, Bhel, Dahi Poori, and Samosa Chaat.
We are in the heart of Virginia and provide the tastiest Indian cuisine, including a selection of vegetarian and non-vegetarian appetizers to tandoori specialties. Visit Banjara Restaurant in Ashburn, Virginia, today. Don’t forget to explore the deserts as well.
To learn more, Banjara restaurant | Indian Cuisine – Dine-in & Delivery