What are ‘samosas’? Don’t worry it’s not ‘samasya’. Things are different here. The ubiquitous and delicious snacks made up of refined wheat flour and different cuisines are the fundamental identities of this snack. Cambridge Dictionary defines samosa as, “a South Asian food consisting of a small pastry case in the shape of a triangle, filled with vegetables or meat and spices and fried”  

This is one of the famous and well-known identities of South Asia. This snack has its history along with its taste. There are certain types of samosas and a variety of recipes. Thus this blog shall cover the fundamental aspects of samosas. 

History of samosas 

Samosas had its origin in the Middle East in the 10th century. In his book Tarikh-e Beyhaghi, Iranian historian Abolfazl Beyhaqi made the earliest recorded reference to samosa, calling it “Sambosa.” Because of their tiny size, travellers could easily put them in saddle bags and eat them on the fly, which is why they utilized them as a snack. This snack is portrayed in the literature as being served at the grand courts of the Ghaznivid empire, even though it was cooked over an open fire while travelling. Naturally, the pastry would be packed with meats, nuts, and dried fruits. Samosas were first brought to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.  

In the late 14th century Ibn Battuta also mentions samosas as ‘sambuca’ which was a triangular snack. minced meat, walnuts, pistachios, almonds, and spices being served as part of a royal meal in the court of Muhammad bin Tughluq. We also call it known as ‘ sambusak’. 

With the vivid geographical phases, samosas found different names and strategies for cooking. It is known as ‘singhara’ in the Bengal region and Lukhmi in Hyderabad. When this dish travelled to the West it came to be known as ‘pasties’ and got modified in their way.  

Types of samosas 

With the gradual time, samosas were classified into various types. Based on the ingredients used in these samosas now the top 7 types include:- 

1. Aloo samosas:– When we use the masala aloo(potato) as ingredient in making samosas then we call it Aloo samosa. 
2. Noodle samosa:- When we use noodles instead of Potatoes then we call it Noodle samosas. Here we can find a plethora of tastes of spices. Where we can enjoy the mixed taste of smosas and noodles. 
3. Paneer samosa:– When we use ‘paneer’  here as an ingredient while making samosas, we find crispy paneer samosass. This provides a cheesy flavour and is comparatively softer. 
4. Chili cheese samosa: – We make it with chillies, potato and a mixture of spices that add value to it. It is good for those foodies who always try to find something crunchy everywhere. 
5. Egg samosa:- When we make samosas using an omelette or egg then we call it as egg samosas. It is one of the popular versions of samosas in the Middle East and has a crucial historical significance. It is full of protein and tastes delicious. 
6. Keema samosas: – During Ramadan, this particular variety of samosa is highlighted with a filling of minced mutton mixed with yoghurt and spices. After sealing this samosa with flour paste, we allow it to get dried. After thoroughly drying the sealing, these samosas are cooked and served with pudina chutney. 
7. Mixed samosas: – When all the aforementioned ingredients are mixed then it is known as mixed samosas. It is one of the popular versions where all flavours do exist together to provide a cosmopolitan taste. 

Recipe to make ‘sambhosa’ 

Components for Dough: 

Two cups of all-purpose flour 

Two tablespoons of oil 

Water and salt to taste as needed 

To Be Filled: 

Two cups of mashed and cooked potatoes 

1 cup optional green peas 

One teaspoon of cumin seeds 

One teaspoon of mustard seeds 

1 teaspoon powdered coriander 

One teaspoon of garam masala 

1 teaspoon ground turmeric 

One teaspoon of red chili powder 

Add salt to taste. 

Two tablespoons of oil 

Guidelines: 

Get the dough ready: 

Combine oil, salt, and flour. 

Gradually add water to make a stiff dough. Take a 20-minute break. 

Prepare the Filling: 

Add the mustard seeds and cumin to hot oil in a pan. 

Add the seasonings, peas, and potatoes. Simmer for five to seven minutes. 

Put the samosass together: 

Form dough into little balls, then flatten them into slender rings. 

We must cut each circular in half. Construct a cone with each half. 

After adding the potato mixture, close the borders. 

Deep-Fry Samosas: 

In a pan, heat the oil. 

Turn samosass golden brown in the pan. 

Serve: 

Savour hot alongside chutney! 

In a nutshell, we shall conclude that samosass are one of the historical and delicious snacks with its vivid variety. However, we must not move in a hurry to increase its types. We meant Samosass  to be crispy and crunchy dish, thus it seems not viable to make chocolate samosass. Thus we must enjoy it by preserving its dignity too. ( yes you can laugh)  

The post Samosas: A Culinary Journey Through Time and Culture  appeared first on DU Times.

Sudama Prasad who is the owner of Sudama tea stall near ramjas college had to shift from kamla nagar to Sonia vihar to save rent. There were 4 boys employed in his shops, all of whom he sent back with two months’ advance payment. “Daily ₹ 1,500 kamaa lete the. Koi madad nahi mili hai kisi se. Dukaan khol bhi le toh koi baccha complaint bhi kar sakta hai isliye abhi toh soch bhi nahi raha hoon. 28 saal ho gaye yahaan par kabhi aisi majboori nahi dekhi,” he says, as stated by Hindustan Times.

Many have even done back to their villages, due to lack of income and increasing expenses. Manager of Saroj juice hut near Arts faculty, Sarfuddin has gone back to his village in kaiserganj, UP. The shop owner called him back, but he feels there is still a lot of time before the business picks up pace. “Jiska dhanda-paani bandh ho jaaye uska guzaara kaise chalega. Maalik ka phone aaya tha ki vaapis aa jaao, lekin mujhe nahi lagta kaam raftaar pakdega kyuki zyada dikkat toh khaane-peene mein hi aa rahi hai,” he says. The shop would make a sale of around ₹ 5,000 every day and employed four people.

Manchanda snacks, established in 1997 by Satish Manchanda outside the old law faculty building, was managed by his son Vinay. The shop employed two people, both of whom left for their homes. “We would make ₹ 6,000- ₹ 7,000 per day easily because this used to be peak time for us. Now we are not sure of the future, at least till June,” he says, adding, “The losses are manifold. We would also need to do something about the expired stock at the shop once we reopen, so that’s also a financial loss we will have to incur,” says Vinay, as stated by Hindustan Times.

Some stall owners have found a way to survive in this crisis and continue business, but they too suffer from losses. “The shop is closed. We are taking orders at home, and delivering them on our own. There are only a handful of orders which we make in our kitchen. Earlier we would sell 100-150 plates of maggi, making a sale of upto ₹ 10,000 per day. Hopefully, after June 1, we will get some clarity to reopen,” says Sandeep Kataria of Tom Uncle Maggi Point, located near Ramjas College.

Sunil Kashyap used to sell aloo tikkis and bread pakora at his stall in kamla nagar. He appeals to the government to let the stalls open during specific hours. He says, “I would request the government to let us reopen our stalls with a time limit. I would make ₹ 15,000-₹. 20,000 a month but it’s all gone now. Ek yehi kaam kiya hai poori zindagi aur yehi kaam aata hai. Naya kaam lagaane ka matlab hai ki jo thodi bahut savings hain, usse bhi risk karna,”

Our college life is incomplete without these shops. This is for the first time they have seen a crisis like this, and many other small shops and businesses have suffered as well. We can only hope their business revives and we see the sights of students sipping an evening tea, munching away on samosas and bread pakoras, ordering another plate of momos again.

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