History of Samosa’s 

The Indian Samosa is the most famous from a family of filled pastries or dumplings which were popular from North Africa to West China.
Ancient Arab cookery books refer to the Samosa as Sanbusak and this pronunciation is still used in Egypt, Syria and Lebanon.

Samosas in Different Regions of India
Traditionally samosas have triangular or conical shapes, but the type of filling varies from one region to another. Visit a tea-shop in North India and you can sample large, sumptuous samosas stuffed with potatoes, pomegranate and plump raisins and spiked with cumin. Bihari sweet shops dish out a thick-cased variety of samosa filled with ginger-spiked potatoes and chopped chilies, while Hyderabadi samosa vendors serve a smaller version of the samosa with a crisp pastry crust and mince-filled center. If you relish subtle flavors, tuck into a plate of piping-hot Bengali ‘shingara’ (the Bengali word for samosa), which is made with a light-puff pastry that melts in your mouth to release the flavors of delicately seasoned potatoes and cauliflower.

Samosa Chutney

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Recipe of Samosas
Crispy samosas filled with the simple and easy to make potatoes and green pea’s mixture.

Preparation time: 20 min. Cooking time 40 min. Makes 16 Samosas.

FOR THE CHAPATIS
2 cups whole wheat flour
a pinch salt

FOR THE FILLING
1 onion, chopped
2 potatoes, peeled and chopped
1 cup green peas
1 teaspoon green chilli
½ teaspoon crushed ginger / paste
1 tablespoon sugar
2 tablespoons chopped coriander
Juice of 1/2 lemon
1 tablespoon oil
Salt to taste

OTHER INGRIDIRNTS
Oil for deep frying

FOR THE CHAPATIS
1. Sieve the flour and salt together.
2. Knead into a soft dough using water.
3. Divide the dough into eight equal portions.
4. Roll out each round into 150 mm. (6″) diameter chapatis.
5. Cook on a Lava for few seconds on both sides and set aside.

Method

FOR THE FILLING
1. Heat the oil in a pan, add the onion and sauté till golden in colour.
2. Add the potatoes and green peas and cook till the potatoes are soft.
3. Add the green chilli, ginger paste, sugar, lemon juice and salt and mix well.
4. Cover and cook for 5 minutes on a slow flame.
5. Remove from the fire, add the coriander and mix well.
6. Cool and keep aside

HOW TO PROCEED
1. Divide each chapati into two halves.
2. Make a cone from each part and stuff with the filling.
3. Seal the edges carefully using a little water.
4. Repeat with the remaining chapatis and filling
5. Deep fry in hot oil till golden brown in colour.

SERVE WARM WITH GREEN CHUTNEY.

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