Samosa
A samosa is a common snack in India, Pakistan and the rest of South Asia. It likely originated in Central Asia prior to the 10th century[1].
It generally consists of a fried triangular-/pyramid-shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffings like minced meat are also used. The size and shape of a samosa, as well as the consistency of the pastry used can vary considerably. It is spicy and is often eaten with chutney, such as mint, coriander or tamarind. It is often savored with tea or coffee. It can also be prepared as a sweet, rather than savory, form. In the city of Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince filled center is called a Luqmi.
Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions and coriander, and chaat masala.
Samosas have become popular in Persian Gulf countries as well. They are often called "Samboosa" or sambusac by the Arabs.
Similar foods
Stuffed pastries are common across many cultures. Samosas are similar to sambusacs (Iraq), pierogis and samsa (Russia and Poland), jiaozi (northern China, Japan, and Korea), spring rolls and egg rolls (China and Vietnam), momos (Nepal and Tibet), pasties (UK, particularly in Cornwall), pastéis (Brazil), pastechi (Aruba), empanada (elsewhere in Latin America), calzones (Italy), knishes (Ashkenazi) or turnovers (America). Sometimes referred to as "potato dumplings" in New Jersey. Samoosas (Samosas) are also common all through out eastern and southern Africa.
References
- ^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0192115790.
External links
- "Samosa Recipe". Brad Harvey, Whats4Eats.com. Retrieved Feb 12.
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- The Samosa Diaspora describes similar foods around the world
- The Samosa Connection for a culinary history
- Sambusac recipe & video tutorial for an Iraqi version with chickpeas
