The delicious samosa, a golden fried pastry filled with spiced potato and peas or meat, is a popular snack across South Asia. Its origins are debatable in history, but its popularity transcends borders and cultures. This crispy delight offers an explosion of flavours and textures in every bite, making it a beloved street food and a cherished part of many celebratory meals. This blog post will cover the history of the samosa, variations of samosa fillings around the world, and how to make easy and delicious samosas yourself.

A Bite-Sized History of Samosas

While the exact origin of the samosa remains unclear, several theories point to its development in Central Asia or the Middle East. The word "samosa" is likely derived from the Persian word "sanbosag," which refers to a similar fried pastry filled with meat. It is believed that traders travelling along the borders brought this culinary creation to South Asia, where it evolved and adapted to local ingredients and preferences.

Early mentions of samosas can be found in 10th-century Persian and Arabic texts. By the 13th and 14th centuries, samosas had become a well-established part of Indian cuisine. Over time, the samosa's journey continued, finding a place in the culinary traditions of Pakistan, Bangladesh, Nepal, Sri Lanka, and even parts of Southeast Asia.

Regional Differences: Popular Samosa Fillings

The beauty of the samosa lies in its versatility. While the basic structure of a fried pastry remains constant, the fillings vary depending on the region. Here's a glimpse into some of the most popular fillings across South Asia:

• India: In North India, the classic potato and pea filling reigns supreme. However, variations with lentils, spiced cauliflower, and even minced meat are also popular.
• Pakistan: Pakistani samosas often feature a spicier potato and chicken filling, sometimes with a hint of mint or coriander. Keema samosas, filled with minced lamb, are a popular indulgence.
• Bangladesh: Bangladeshi samosas are known for their unique flavours. They might be filled with spiced minced beef, fish, or even vegetables like green papaya or jackfruit.
• Nepal: Nepali samosas, also known as singadas, are typically smaller and triangular. They are often filled with spiced potatoes and peas, but can also be stuffed with lentils or even a sweet mixture of nuts and fruits.
• Sri Lanka: Sri Lankan samosas, known as samboosa, are known for their unique crescent shape. They are typically filled with spiced meat or fish, though vegetarian versions exist as well.

The Perfect Samosa: Balancing Each Component

The essence of a perfect samosa lies in achieving a harmonious balance between the crispy exterior, the well-seasoned filling, and the right amount of spice. Here's what makes a samosa truly delectable:

• The Pastry: The ideal pastry should be thin and flaky, yet strong enough to hold the filling without breaking. Regular plain flower is commonly used, but some recipes incorporate whole wheat flour for a healthier twist.
• The Filling: The filling should be well-spiced and have a slightly dry consistency to prevent the pastry from becoming soggy. A good balance of vegetables, spices, and sometimes a touch of acidity (like lemon juice) is key.
• The Spice: Spices are the heart and soul of a good samosa. Cumin, coriander, garam masala, chilli powder, and turmeric are commonly used to create a warm and flavourful experience.

The Perfect Samosa: Spicy Chicken with Mixed Vegetables

Ready to embark on your own samosa-making adventure? These samosas are a delicious twist on the classic, filled with tender chicken, colourful vegetables, and a fragrant blend of spices.

Ingredients

For the pastry:

• 2 cups plain flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil (plus extra for frying)
• Water (as needed)

For the filling:

• 1 boneless, skinless chicken breast, cut into small cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 green chilli, finely chopped (adjust to your spice preference)
• 1 medium potato, boiled and mashed
• 1 cup frozen mixed vegetables (peas, carrots, sweetcorn, broad beans)
• 1 teaspoon cumin seeds
• 1 teaspoon crushed coriander seeds
• 1/2 teaspoon Kashmiri chilli powder
• 1/2 teaspoon garam masala
• Salt and freshly ground black pepper to taste
• Vegetable oil for cooking

Instructions

Make the pastry:

1. Combine flour and salt in a large bowl. Add oil and mix with your fingertips or a pastry knife until it resembles coarse crumbs.
2. Gradually add water, a tablespoon at a time, kneading until a soft dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.

Cook the filling:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
2. Add chopped onion and garlic, saute with a spatula until translucent. Add the chopped green chilli and cook for another minute.
3. Add the cubed chicken and cook, stirring occasionally, until browned on all sides.
4. Add the mashed potato, frozen mixed vegetables, and all the dry spices (Kashmiri chilli powder, garam masala, crushed coriander seeds). Season with salt and freshly ground black pepper to taste.
5. Mix well and cook for 2-3 minutes, until the vegetables are heated through and the mixture is slightly dry.
6. Remove from heat and let the filling cool completely.

Prepare the dough:

1. Divide the dough into equal portions.
2. Roll out each portion into a thin circle.

Folding and Cooking Technique:

1. Cut each thin circle into half to form a semi-circle.
2. Fold the semi-circle over to form a cone shape, and add the filling inside the cone. Moisten the curved edge with a wet pastry brush and seal it properly. Make sure all edges are well-sealed to prevent leakage during frying.
3. Heat enough oil in a deep pan or fryer for frying (around 175°C). Carefully lower the samosas into the oil, a few at a time.
4. Fry until golden brown and crisp on all sides. Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil.

Extra Tips:

• For a healthier alternative, preheat your oven to 200°C (400°F) and bake the samosas for 20-25 minutes, flipping halfway through, until golden brown and crisp.
• You can adjust the spice level by adding more or less Kashmiri chilli powder. Kashmiri chilli powder adds a vibrant red colour to the filling without overpowering the flavour.
• Use a fork to gently press down on the edges of the samosa after sealing to ensure a tight closure.
• Don't overcrowd the pan while frying as it can lower the oil temperature and result in soggy samosas.

Serve your delicious homemade samosas hot with a bowl of your favourite chutney or dipping sauce and enjoy!

Folding Perfect Triangular Samosas

While the classic cone shape is widely used, many prefer the triangular samosa. Here's how to achieve the perfect triangular fold using spring roll pastry:

1. Cut the spring roll wrapper into squares.
2. Place a spoonful of filling near one corner of the square.
3. Fold the corner diagonally over the filling to create a triangle shape. *Brush the edges with water or flour paste to seal.
4. Fold the sides of the triangle inwards, one by one, towards the centre, overlapping slightly.
5. Continue folding until you reach the end, moisten the final edge, and seal it securely.

Conclusion

The samosa has captured the hearts (and taste buds) of millions across South Asia and beyond. With its versatility in fillings and folding techniques, it has become a well-loved snack or appetiser for many gatherings and celebrations. From the frying utensils to the mint sauce serving bowls, Cooksmill offers all the essentials you’ll need to make the perfect samosas every time.