highlights
Generally, Samosa reached India through Arab traders in the 10th century, first it was roasted and later deep fried in ghee and oil.
In the Mughal court, everyone from the emperor to the courtiers used to eat it with relish. The royal kitchen used to make it a lot
Earlier samosa was made only with meat stuffing but now potato stuffing is a hit, however if you eat it with matar chaat then it will be different.
Hot samosas are being fried. If its smell reaches the nose, it is impossible not to be tempted to eat it. Same is the case with samosas. It is most commonly consumed as a snack every day across the country. Be it a happy occasion or a party or tea time – samosas are there to accompany every occasion. Guests are mostly welcomed with samosas.
Do you know that around 06 crore samosas are sold and bought every day across the country. Samosas have the largest share in the food market. In the last two-three years, two startups related to samosas were opened in Bangalore – Samosa Singh and Samosa Party. Both startups got good funding. Both are doing well.
Samosa is also a dish which is centuries old. Once upon a time, traders and travelers coming from Central Asia started its practice in India. He brought this along. It emerged as the most favorite food item in the Mughal court. When the Portuguese brought potatoes to India in the 17th century, potatoes in samosas became such a hit that now the meaning of samosa has become a dish filled with potato stuffing.
Ibn Babuta, a European traveler who came to India in the 14th century, wrote, when I came to India, I found Sambusak (ie Samosa) to be the most favorite in the court of Muhammad Tughlaq. Everyone in the court, from the king to the courtiers, were fond of it. This samosa was made by frying a mixture of mutton mince, almonds, pistachios, onions and spices. Then it was filled in a triangular envelope made of flour and deep fried in ghee. Needless to say, even Ibn Babuta became appreciative of this samosa.
Amir Khusro, who was his personal assistant in Akbar’s court, told how the important people associated with the royal power of Delhi at that time were very fond of samosas. Even then samosa was called Sambusak or Sambuska. Abul Fazal also told in Ain-e-Akbari that it was one of the favorite dishes of the Mughal court.
Samosa, which originated from Central Asia around the 10th century, is now more common in India. In our country life is incomplete without it. Due to its amazing popularity, World Samosa Day is now celebrated every year on 5th September. For many years, Samosa has been praised by celebrating this day all over the world. On this day, samosa parties are held, people make samosas and some people even learn to make samosas.
Food historians say that earlier when traders or travelers used to come from Central Asia, they used to bring these samosas. He used to roast it on fire then. The trend of deep frying it started later.
Hardly any other dish has traveled as long in the world as samosas. The way it associated itself with different tastes, that too might have happened with some other dish. It is known by many names. In books and documents many centuries ago, it was mentioned as Samboska, Sambusa, Sambosaj. Even now it has many different names, like Singhada, Sambasa, Chamuka, Sambusaj and what not. All these names came from Persian vocabulary.
How the Samosa Empire Spread in Asia
The “Samosa Empire” started spreading in Asia from Iran. There it is mentioned in the books written in the tenth century. Iranian historian Abolfaji Beyhaqi mentioned it in “Tarikh-e Beyhaqi”. However, a few years before this, Persian poet Ishaq al-Mawsiliki had written a poem on it. It is believed that samosa originated in Egypt. From there it reached Libya. Then the Middle East. It was very popular in Iran till the 16th century, but then it started declining.
Arabic traders brought
Those who brought it to India were Arab traders, who used to come to Central Asia and India for trade from the Middle East. He came here with them. Probably in the tenth century. Mughals also had a contribution in making it more delicious and royal. To do some new experiments with it. But it was certain that samosa was the favorite dish of the traders who came from Iran and Arabia. It was easily made. It was tasty. But the samosa we are talking about was non-vegetarian i.e. non-veg. It was made by mixing mutton mince and almonds etc. It was fried in oil. However, the method of baking it was also popular in those days.
Samosa in Mughal court (file photo)
Mughals gave new glory
Mughals had a special love for samosas. Like every dish, his royal kitchen developed samosas. With different tastes and ingredients. According to the Delhi Sultanate poet Amir Khusro, “It was the favorite dish of the Mughal court in the 13th century.” In the 16th century, Abul Fazal wrote in Ain-e-Akbari, “It was served before the main meal. In this, almonds, walnuts, pistachios and spices were mixed with minced meat. The shape was triangular. They used to fill it in a triangle of wheat flour or maida and close it. Used to fry in ghee.”
How to make potato samosa
The real revolution in samosas happened when the Portuguese brought potatoes in the 17th century. It started being cultivated. Then the samosas were filled with potatoes, green coriander, chillies and spices. It became a superhit. The favorite samosa of all of us is the one with potato. This samosa is becoming famous all over the world. However, we Indians can definitely say that we are the ones who made samosas vegetarian.
Alan Davidson, author of “The Oxford Companion to Food,” writes, “Of all the types of samosas available around the world, from Egypt to Zanzibar and from Central Asia to China, the Indian potato samosa is the best.” Its shape has been this triangular for about a thousand years. Whereas earlier samosa was filled with meat, now halwa is also filled in it. Sweet samosas were also made. Dryfruit samosas were also a big hit during the Mughal era.
Samosa becomes smarter with time
Now, samosas are available in so many different types in India that you will be surprised. In fact, it can also be said that the smart steps that samosas have taken with time are beyond the control of other dishes. Noodles Samosa, Macaroni Samosa, Rice Samosa and many other types of Samosas. Every type of samosa is available in the market. In every city you will definitely find two-four restaurants whose list will include 40-50 variations of samosas.
Katie Achaya’s book “A Historical Dictionary of Indian Food” says that in 1300, Amir Khusro wrote about it that it was very popular among the Muslim people of Delhi. It was made with meat, ghee, onion and many other things. Fifty years later, Ibn Babuta called it Samusak. He wrote that after roasting a mixture of meat mince, almonds, walnuts, pistachios, onions and spices, it was filled in thick triangular shapes of dough and left to fry in ghee.
Every state has its own samosa
However, different types of samosas are popular in different states of India. In Hyderabad, small samosas of corn and onion are available, whereas in Bengal, water chestnuts are also made with fish filling. Samosas of Karnataka, Andhra and Tamil Nadu are somewhat soft. In many places, only dry fruits samosas will be available. People of Delhi and Punjab like spicy samosa made of potato and cheese.
Samosa Week
Samosas are served with many types of chutneys. At many places it is served as breakfast by mixing it with chickpeas and peas. It is certain that samosa will be available not only in India but almost all over the world. At some places it is made by frying and at other times by baking, but the real samosa is the one which is made crispy by frying and when it is presented in the plate with coriander chutney, one cannot resist eating it. England is so enamored with samosas that Samosa Week is celebrated there. There is a parade of different types of samosas which then reach the stomach through the mouth.
If you eat it with matar chaat, it’s delicious.
You too must have tasted samosa with matar chaat. Many restaurants serve it specially. In this, samosa is served with delicious pea chaat. The samosa is torn. And add curd, chutney, sweet chutney, chopped onion and salt on top of it. Now if you eat it, you will enjoy it. Your tongue will definitely be watering.
Some restaurants break it and serve it with juicy potato and tomato vegetable. Some eat samosa between bread. So, now a dish like samosa is popular in many places.
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Tags: food, food 18, Food Recipe, Potato expensive, Prayagraj cuisine
FIRST PUBLISHED: January 24, 2024, 10:55 IST
