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Delve Into The History And Origin Of Samosa

What's the story

The beloved samosa has a deliciously rich history that goes back to medieval times. From what was known as samsa, the snack likely originated in the Middle East before it came to the Indian subcontinent. It evolved over the years in terms of ingredients and preparation methods, according to local tastes and preferences. Today, the samosa is a staple across cultures and is celebrated for its unique flavor and versatility.

Medieval beginnings

In its initial days, the samosa was mostly stuffed with minced vegetables or lentils. It was commonly made by traders traveling along ancient trade routes. These traders took the dish across regions, where it became a hot favorite for its portability and fulfilling taste. The original recipe has seen many changes over centuries as it traveled through cultures.

Evolution across regions

As the samosa journeyed from one land to the other, each culture lent its own twist. In India, for example, potatoes became a popular filling owing to their plentifulness and affordability. Other places added local spices and herbs to their take on the snack. This versatility made the samosa an inseparable part of varied culinary traditions across the globe.

Modern-day adaptations

In modern kitchens, chefs innovate with fillings like paneer and mixed vegetables, while sticking to traditional flavors like cumin and coriander seeds. This way, it strictly adheres to vegetarian principles, focusing on plant-based ingredients exclusively throughout the preparation process. It ensures no deviation from these guidelines at any stage.

Global popularity today

In today's globalized world, everyone enjoys some variation of a classic recipe, wherever they are. Primarily, this is due to the easy availability of ingredients to recreate the authentic experience, wherever they want. Whenever possible, it lets everyone enjoy a beloved tradition. Regardless of which corner of planet Earth you are on, it increases appreciation for shared heritage among diverse people around the globe.

Samosa-dillas With Cucumber Salad Recipe - Bon Appétit

Step 1

Heat 3 Tbsp. Vegetable oil in a medium Dutch oven or other heavy pot over medium. Add 1 tsp. Cumin seeds; cook, stirring often, until fragrant and seeds begin to pop, about 2 minutes. Add ½ medium red onion, finely chopped, 1 serrano chile, finely chopped, one 1" piece ginger, peeled, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until onion is softened, about 3 minutes.

Step 2

Add 1 lb. Russet potatoes (about 2 large), peeled, cut into ½" cubes, 1 Tbsp. Curry powder, and 1½ cups water and bring to a boil. Cover and cook, stirring often and adjusting heat as needed to maintain a simmer, until potatoes are tender and water is mostly absorbed, 15–20 minutes. If pot looks dry but potatoes are still firm, add up to ¼ cup additional water and continue to cook until tender. Conversely, if potatoes are soft but a lot of liquid remains, uncover and cook, stirring often, until water evaporates. (Potatoes will fall apart during cooking.)

Step 3

Remove from heat and stir in ½ bunch cilantro, leaves and tender stems only, coarsely chopped, 1 cup frozen peas, preferably baby, and 1 Tbsp. Fresh lime juice, smashing potatoes into a chunky purée. Taste and season with more salt if needed.

Step 4

Lay out four 8"–10" whole wheat tortillas on a work surface. Scatter 8 oz. Pepper jack cheese or sharp white cheddar, coarsely grated (about 2 cups), over tortillas, covering evenly. Divide potato filling among tortillas, spooning over one side. Fold tortillas up and over filling to make half-moons; pat to flatten slightly.

Step 5

Heat 1 tsp. Vegetable oil in a large nonstick skillet over medium. Place 2 samosa-dillas in pan and cook, turning halfway through, until tortillas are golden and cheese is melted, about 5 minutes. Transfer to a cutting board. Repeat with remaining 1 tsp. Vegetable oil and remaining 2 samosa-dillas. Cut samosa-dillas into wedges and transfer to plates.

Step 6

Toss 2 mini seedless or Persian cucumbers, quartered lengthwise, sliced ¼" thick on a deep diagonal, 4 oz. Cherry tomatoes (about 1 cup), halved, and ½ medium red onion, thinly sliced, in a medium bowl. Drizzle generously with lime juice and season with a large pinch of salt; toss to coat. Spoon some salad alongside each samosa-dilla.

Not Samosa, Restaurant Sells Only Samosa Corners After Viral Twitter Poll

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