Samosa is one of the most popular Indian snacks/appetizers which has its worldwide fame and it's huge fanbase. Samosa is a flavourful and unique and traditionally served at road-side and food carts throughout India. 


Also it is a triangular shaped flaky vegan pastry filled with a spicy patato filling and cheese fillings. Aloo samosa is perfectly crispy and flaky is filled with flavourful and wonderfully spiced  mashed potatoes and green peas.


A Nationally Popular And Globally Makes It Sound Exquisite Also Known As Murgh Makhani 







HISTORY OF SAMOSA 



Being referred to in persian literature , this triangular shaped snack was known as "sanbosag" which may very well translate to "lovely triangles ".





Although this snack was cooked over an open fire during travels, it is also described in the literature as a snack served within the great courts of the Ghaznavid empire , the pastry would be filled with nuts, freid fruit and meat .

By the 13th and 14th century samosas were introduced to the Indian Subcontinent by traders coming from central Asia. 


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Just like today, throughout history , as various people and cultures moved across the land, they influenced  those around them, As migrants made their way into india , the samosa would be transformed time by time again based on waves of people. 


This snack saw many varieties based on it use,  but no one shaped samosas quite like those in india. Creating Combinations to meet local tastes, spices such as pepper, ginger and coriander were thrown into the vegetables were also added.

At the end of the day, the samosa is much more than a snack. It symbolizes the way in which cultural interactions  shape our world, showcasing the true flavour of India, based on it's vast history.


INGREDIENTS 

Pastry

▪3½ cups of flour 
▪4 tablespoon ghee





Filling 

▪10 cubed potatoes 

▪½ cup peas 

▪1½ tsp cumin seeds 

▪½ tsp coriander seeds 

▪2 tsp ghee

▪½ finely chopped onions 

▪¼ tsp turmeric ground 

▪½ tsp garam masala 

▪2 green chilies chopped 

▪1¼ inch chopped ginger 

▪1½ tsp lemon juice 

▪2 tsp chopped cilantro 

▪Ghee or oil for frying



MAKING

Pastry 

1. Sift together flour and salt then cut in ghee till mixture makes breadcrumbs sized pieces. 

2. Mix in 3/4 cups of warm water, small amount at a time to make a workable dough.

3. Knead on a floured surface for 5 minutes or until smooth.

4. Set aside, covered with 15 mins.



Filling 

1. Boil potatoes chucks in water for 10 minutes  or until soft. Drain cut into smaller cubes if needed.

2. Boil peas in water for 2 minutes, drain, dip in cold water to refresh 

3. Dry roast ½ tsp of the cumin seeds and all the coriander seeds in pan. Then grind into a fine powder with a grinder.

4. Dry roast remaining 1 tsp of cumin seeds and set aside.

5. Heat ghee in pan on low heat, fry onion till golden.

6. Add cumin, coriander, turmeric and garam masala. Stir in potato, ginger and cook till 1 min. Then remove from heat and place in medium bowl.

7. Mix in lemon juice and chopped cilantro . Salg to taste. Then let mixture cool.