'A look at varied Indian cuisine- the best on planet earth, Part-23, Samosa)' - introduced by K J S Chatrath

 

                                                              Samosas with chutney

A samosa is prepared with maida (a derivative of wheat flour) and stuffed with a filling, often a mixture of Diced and cooked or mashed boiled potato, onions, green peas, lentils, ginger, spices and green chili.

A samosa can be vegetarian or non-vegetarian, depending on the filling. It is deep-fried in vegetable oil to a golden brown. It is served hot, often with fresh green chutney, such as mint, coriander or tamarind. It is supposed to have arrived in India around the 13th century AD from Middle East/Central Asia. 

Title of Work: The Ni'matnama-i Nasir al-Din Shah - http://www.columbia.edu/itc/mealac/pritchett/00routesdata/1400_1499/mandu/nimatnama/nimatnama.html

*"Preparation of wada for the Sultan Ghiyath al-Din, the Sultan of Mandu. Samosas being prepared. Small inscription 'sanbusa', samosa. Ghiyath Shahi seated on a stool in a garden is being offered a dish, possibly of samosas. A cook is frying them over a stove, while another is placing them on a round dish. Opaque watercolour. Sultanate style. Title of Work: The Ni'matnama-i Nasir al-Din Shah. A manuscript on Indian cookery and the preparation of sweetmeats, spices etc., 1495-1505"* (BL)

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