 |
A samosa is a common
snack in the Indian subcontinent
|
Ingredients
The popular vegetarian version contains flour (maida),
potato, onion, spices, green chili. It is often eaten with
chutney, such as mint, coriander or tamarind.
It can also be prepared as a sweet form, rather than as a
savory one.
Non-vegetarian versions can contain meat or sometimes fish
filling. |
| |
History
Samosa has been a popular snack in the Indian subcontinent
for centuries. It is believed that it originated in Central
Asia (where they are known as samsa[1][2]) prior to the 10th
century.[3] It generally consists of a fried triangular- or
tetrahedron-shaped pastry shell with a savory filling of
spiced potatoes, onion, peas, coriander, and sometimes fresh
paneer. |
| |
Variants
Non-vegetarian samosas may substitute fillings of minced
meat or fish. The size and shape of a samosa, as well as the
consistency of the pastry used, can vary considerably,
although it is mostly triangular.
In Hyderabad, India, a smaller version of the samosa with a
thicker pastry crust and mince filled is called a Lukhmi. |
| |
Chamuças from Goa
Samosas are often served in chaat, along with the
traditional accompaniments of yogurt, chutney, chopped
onions and coriander, and chaat masala. |
| |
Popularity
Samosas have become popular in the United Kingdom, South
Africa and East Africa, Persian Gulf countries and in Canada
and the United States. They are often called "samboosa" or
sambusac by the Arabs. In South Africa they are often called
"samoosa".[4] Frozen samosas are increasingly available in
grocery stores in Canada and the United States. |
| |
Punjabi Samosa with chutney
While samosas are traditionally fried, many Westerners
prefer to bake them, as this is more convenient and is
perceived healthier (this could be seen as an example of
fusion cuisine). Variations using phyllo[5] or flour
tortillas[6] are not unheard of in Western countries.
In Portugal and Goa, samosas are known as chamuças and they
are very popular in Lisbon, usually filled with beef or
pork. Chicken and vegetarian versions are rare. Chamuças are
also popular along the West Coast of Africa and in
Mozambique. |
|
|
|
|
 |
