Samosa

History

Samosa has been a popular snack in South Asia for centuries.  It is believed that it is originated in Central Asia where they are known as Samsa prior to the 10th century.  Abolafazl Beyhaqi (995-1077), an Iranian historian has mentioned it in his history, it was introduce to the Indian Subcontinents in the 13th or 14th century by traders from the Iran region.

Amir Khusro (1253-1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 that the princes and nobles enjoyed the Samosa prepared from meat, ghee, onion and so on.

Ibn Battuta, the 14th Century travelers and explorer, describes a meal at the court of Muhammad bin Tughuluq where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachio, walnuts and spices, was served before the third course of Pulao.

The Ain-i-Akbari, a 16th century Mughal document, mentions the recipe for Qutab which it says, the people of Hindustan call Sanbusah.

Samosa was brought to India, where it is so famous, by Muslim traders and solders.  Small, crisp mince-filled Samosas were easy to make around campfires during night halts, then conveniently packed into saddle-bags and snacks for the next days' journey.

Samosa

Ingredients

For Cover

• 1 cup all purpose flour (Maida)
• Water to Knead dough
• 2tbsp oil
• Little salt
• 1/4th tsp. Ajwain (optional)

For Stuffing

• 3-4 Potatoes (boiled, peeled & mashed)
• 1/2 cup Green Peas (boiled)
• 1-2 Green Chilies (finely chopped)
• 1/2tsp Ginger (crushed)
• 1tbsp coriander finely chopped
• Few chopped Cashews (optional)
• Few Raisins (optional)
• 1/2tsp Garam masala
• Salt to taste
• Red chili powder to taste
• 1/2 tsp. Dry Mango powder ( Amchur) (optional)

Method

For Cover

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

Making

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil into kadhai and deep fry till it get golden brown (fry on a medium flame).
• Serve Samosa hot with Hari (Green) chutney, tamarind chutney.