SAMOSA (SNACKS)
BY – VISHWAJIT JADHAV
When we are talking about snacks then how can we forget our most popular delicious delicacy which is Samosa? In India, we can easily find out our most famous samosa in every food kart. The most important question is It is Indian or Not?? The variation and upgradations of make our samosa unique let’s maintain our roots of samosa with us and don't forget to share with your friends and family.
The samosa was found in Iranian (Middle East) historian where it was referred to as ‘Sambosa’.They were very small in size and that’s the reason they were used as a snack by travelers who could easily pack them in saddlebags and eat them during their journeys to far-off lands. According to historians, it was during the 13th and 14th centuries when the samosa came to India.
INGREDIENTS
· 300 gm All-purpose flour
· 1 Tsp. Ajwain
· 250 Gm Potato
· 1 Tsp. Mustard seeds
· 1Tsp. Cumin seeds
· 3 green chilies
· 1Tsp.Turmeric powder
· 1 pinch Citric Acid
· Coriander leaves
· Mint Leaves
· Ghee or oil 100 ml
· Salt to taste
· Oil for frying
METHOD
1. Take a pan add oil, add mustard seeds. When the mustard seeds splutter, add cumin seeds, finely chopped green chilies, curry leaves, turmeric powder, a little salt, and a pinch of citric acid. Add a little water, finely chopped coriander and mint leaves, potato (boiled and mashed), and salt, mix it well.
2. In a mixing bowl, add All-purpose flour, Ajwain, salt, oil or ghee, and water and mix the flour to make a stiff dough. Cover the dough and rest for about 30 minutes.
3. Divide the dough into equal portions and with help of the rolling pin shape them into elongated puri shape and cut in the center and keep aside.
4. Take one sheet, apply water on the edges of the sheet, bring the two ends closer and seal to make a pocket. Stuff a spoon full of street style aloo stuffing and seal the top nicely. Slightly squeeze the edges to seal the edges properly. Make the rest of the samosas and keep aside.
5. Deep fry these samosas in medium hot oil until they are crisp and golden in color.
AND DONE
The concept of samosa and variation is to make our samosa unique and creative and more superior for the Indian palate. After coming to India, there was a lot of change in the samosas. The samosas that are eaten in India are filled with potatoes, chilies, and delicious spices. Potatoes were used in samosas after the Portuguese brought them in the sixteenth century.
When we are going to discover the word samosa and tried to find the word origin the following information helps to change the vision and help to maintain our roots.
Recipes for the dish are found in. 10th–13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj, all of which derive from the Persian word sanbosag. Usually, traders play an important role to share this delicious delicacy to India the version and all flavors get changes as per Indian palate. They substitute meat with potato and the main thing is that it gives more continent flavors to Indian street food.
The journey of samosa which is very important for India because it gives proper snacks full of flavors. The samosa chaat makes the regular samosa more flavorful let's discuss more roots of chaat in the next episode till the time enjoy the delicious delicacy at home.
THANK YOU
