Samosa is a triangular-shaped cuisine, filled with various ingredients and are usually fried before serving. It’s generally eaten hot and with assorted pickles. A famous snack of most people in South Asia, most sweet makers, diners, and street vendors sell Samosas daily. Its gastronomy is divided into two parts; Cone and fillers. Cone is generally made up of beaten flour; and the filler may vary according to geographic regions and cultures.
However, it is even more interesting than just being a favorite snack in history. Samosa is written in the old Persian culture. It probably dates from the Middle East before the 10th century, and it is believed to have been brought from central Asia by traders going through the silk route from South Asia to South and East Asia.
It was originally named Sansa at the base of the pyramid in Central Asia, as it also resembled the pyramid in shape. It is known by many names in parts of the world, which are prominent – Sansa, Somsa, Sambosak, Sambusa, Samosa, Singada, Samaja, Sambosa, Somasi, Somas.
It was introduced into the Indian subcontinent in the 13th century by traders. In the beginning, samosa was eaten only in big households. They were eaten by great princes in India, Arabia, and Middle Eastern countries and were usually part of the feast of nobles. Since then, locals have also tasted the taste of it, and have re-modeled their samosas full of vegetables that are commonly eaten today. Perhaps its biggest secret to popularity and survival over the centuries is its different varieties of fillings catering to carious tastes across the globe.
In 1334, the famous traveler Ibn Battuta wrote about samosas: “minced meat and cooked with almonds, pistachios, onions and spices which are kept inside a thin covering of wheat and deep-fried in ghee” and Samosa gained a royal stamp with its inclusion in Ain-i-Akbari, declaring that the dish cooked with wheat is Qutub, “which the people of Hind called Sanbasa”.
In Turkish-speaking nations where it is called Sansa, it is made in both a semi-moon shape and a triangle. Samosas are served with Chhola in some places in India, in states like Maharashtra you can also have samosa pav.
For all those who are thinking that this is a very fatty snack, then let us clarify this. If made with good quality ingredients, the samosa has about 300 calories and just 20 grams of fat and more than 30 grams of carbohydrates. Yes, it is not a snack that you regret after eating.