Wishesh magazine february 2018 Wishesh magazine february 2018 | Page 59
A triangular shaped cuisine,
Samosa, is divided into two parts
the cone and the fillers. Cone
is made up of the beaten flour
and there are various stuffing
depending ont he tastes, culture
and geographic regions like
onion samosa, corn samosa,
potato (alu) samosa and many
more. Minced meat like mutton,
beef or chicken is as well added
as stuffing. It is eaten hot and
with assorted pickles. Although,
all these are loved and among
the most favorite delicacy, the
one with the mashed potatoes
and vegetables are the most
famous kinds found in South
Asia. Also it has been noted that
Samosa, in the entire South Asia,
is probably the most favorite
snack. It is part of a daily diet
for a lot of people. Most of the
street vendors, diners and sweet
makers sell samosas on a daily
basis.
History of Samosa
Samosa’s history seems to
go back to the 10th century or
before when it was originated
in the Middle East. According
to the Iranian historian, it was
called as “Sambosa”. Later
in the 13th century it was
introduced in India and since then
it has topped on the top food list
menu for snacks. According to an
iconic figure in cultural history,
Amir Khusro, Samosas belonged
to the Delhi Sultanate and he
mentioned in his books as to how
the Princess and nobles enjoyed
and relished the tasty Samosas
stuffed with pistachios, almonds,
raising and cashews with a
combination of vegetables or
meat and was deep fried in ghee.
Samosas were brought to India
during trading by various Muslim
merchants from Central Asia to
South and East Asia though the
silk route.
Since the time it was introduced
to the Indians, they acquired the
taste for it and have reintroduced
their own samosa filled with
vegetables and other stuffing
which is commonly eaten today.
The chronicles of Delhi Sultanate
and Mughal Dynasty have stated
about Samosa which were eaten
mostly by the royals during the
meal time and were generally
filled with meat or fruits or
sweets.
FEBRUARY 2018 | WWW.WISHESH.NET