A TRIANGULAR FEAST!
The Samosa’s origins actually lie thousands of miles away in the ancient empires that rose up in the Iranian plateau at the dawn of civilization itself. The gastronomic literature of 10th century Middle Eastern cuisine, especially early medieval Persian texts have many mentions, of an early relative of the samosa and an etymological cousin of the Persian pyramidal pastry, called Samsa.
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Samosa for me has been a very dear and loved choice of snack on the menu since childhood, from watching it being made at local halwai shops having them piping hot once fried with tempered green chillies and assorted chutneys, to including them on the list for birthday parties, get together events, kitty parties for the ladies, cocktail party snacks or even a Sunday brunch in hotels, samosa in various sizes from the bite-size to the heavily filled version has been one of those inviting bites which are irresistible by most of us.
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Other historical accounts also refer to these tiny mince-filled delectable triangles, eaten by travelling merchants around campfires and packed in saddlebags as a snack for a long journey. According to these accounts, thanks to these travelling merchants that the stuffed triangle travelled from Central Asia to North Africa, East Asia, and South Asia.
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In India, it was introduced by the Middle Eastern chefs who migrated for employment during the Delhi Sultanate rule, although some accounts also credit merchants for bringing the fare to this part of the world. Later, having earned the blessings and love of the Indian royalty, the samosa soon became a snack fit for the king.
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Ibn Batuta, the medieval Moroccan traveller who visited India in the 14th century, has chronicled the glittering banquets at the court of Muhammad bin Tughlaq. According to his accounts, a dish called Sambusak, a triangular pastry packed with mince, peas, pistachios, almonds, and other tasty fillings was placed on the guests’ plates right after the sherbet had been sipped, following which the other courses made their way out of the royal kitchens.
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However, to the foodies in India, the samosa concept has been attractive for a very long time now and it is a part of our daily life and routine munching as an all-day welcome snack, with a variety of fillings inside the triangular delicacy with pav, chutneys/ condiments to go alongside.
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Though I like making them using filo pastry sheets and brushing them with a little milk/egg wash and baking them to perfection to avoid the steeping in oil effect for a change.
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Let us try out some of these varied options for a change with our favorite Samosas on a Sunday Funday for a change to relish with family!
Recipe-1] NUTKHUT ALOO MATTAR SAMOSAS
Recipe-2] SAMOSA ITALIANO
Recipe-3] DESI CHATPATA CHINI SAMOSA
Recipe-4] CHEESY PANEER WALA SAMOSA
Recipe-5] SAMOSA KHASTA MAZAA
Recipe-6] TOFU AUR SOYA WALA SAMOSA
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About the author
Dr. Kaviraj Khialani – celebrity master chef - is a Mumbai-based author, writer, academician, food –health-lifestyle coach, mentor & consultant.
He is specialized in over 33 International Cuisines & has worked with brands like the Taj Group of Hotels, Kuwait Airways to name a few. Chef Kaviraj has been awarded several Global and National Awards for his outstanding performance and achievements in his chosen field. He has been featured on Star Plus and Colors Television on several food shows as well.