Samosa is a fried Asian Pastry with a Savory Filling of Spiced Vegetables

Samosa is a fried Asian pastry with a savory filling of spiced potatoes, onions, corn, and peas, but can also include meat or fish.

Origin

Roots in the Middle East & Central Asia
The samosa’s ancestors can be traced back to the Middle East, where similar pastries called sambusak or sanbusaj were popular as early as the 10th century. These were typically stuffed with minced meat, nuts, and spices.

Journey to the Indian Subcontinent
Traders and travelers brought the concept to India around the 13th–14th century, where it was embraced and adapted. In India, the filling evolved to include local spices, potatoes, peas, and sometimes lentils, making it vegetarian-friendly for many communities.

Global Spread
Through migration and trade, samosas spread across Africa (especially East Africa), Southeast Asia, and beyond, resulting in countless variations—from the triangular fried version common in India to baked versions in some regions.

Traditional Recipe (North Indian Style)

Ingredients

For the dough:

• 2 cups all-purpose flour
• 4 tbsp oil or ghee
• ½ tsp salt
• Water (enough to form a firm dough)

For the filling:

• 3–4 medium potatoes (boiled, peeled, diced)
• ½ cup peas or corn or both (fresh or frozen)
• 1–2 green chilies (finely chopped)
• 1 tsp ginger (grated)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp turmeric
• ½ tsp chili powder
• Salt to taste
• 2 tbsp oil

Steps

1. Make the Dough: Mix flour, salt, and oil, then add water gradually until you have a firm, smooth dough. Cover and rest for ~30 minutes.
2. Prepare the Filling: Heat oil, add cumin seeds, then ginger and chilies. Add peas, potatoes, spices, and salt. Stir until fragrant. Let cool.
3. Shape: Divide dough into balls, roll each into an oval, cut in half, form a cone, stuff with filling, and seal edges with water.
4. Fry: Heat oil to medium-high heat 350F, fry samosas until golden brown (5–7 minutes).

How to Serve Best

Hot & Fresh: Samosas taste best when served immediately after frying, while the crust is crisp.

Accompaniments:

• Mint-coriander chutney (fresh, tangy)
• Tamarind chutney (sweet-sour)
• Yogurt-based raita for cooling balance

DIPPING SAUCE Green Chutney – Mint & Cilantro Chutney

A staple of Indian street food (chaat), it dates back centuries, evolving from the Mughal-era herb pastes used to balance rich meats.

Bright, herbal, and spicy, it cuts through the fried richness of a samosa.

       Flavor Profile

• Fresh from mint and cilantro
• Zesty from lemon or lime
• Spicy from green chili
• Tangy from a bit of lemon juice or chaat masala

Ingredients (makes ~1 cup)

• 1 cup fresh cilantro leaves (stems tender enough to use)
• ½ cup fresh mint leaves (packed)
• 2–3 green chilies (adjust heat to taste)
• 1 small garlic clove (optional)
• 1-inch piece fresh ginger, peeled
• 2 tbsp lemon or lime juice
• ½ tsp cumin powder
• ½ tsp chaat masala (optional)
• Salt to taste
• 2–4 tbsp cold water (to blend)

Method

1. Add all ingredients to a blender or small food processor.
2. Blend until smooth, adding water a tablespoon at a time to get a dipping consistency.
3. Taste and adjust salt, chili, or lemon.
4. Chill for 30 minutes before serving for best flavor.

DIPPING SAUCE Red Chutney – Tamarind–Date Chutney

Based on ancient tamarind sauces from South India, this sweet-sour-spicy chutney became a key element in North Indian chaat culture in the 18th–19th century.

Traditionally simmered and strained for a glossy, rich finish.

Flavor Profile

• Sweet from jaggery or dates
• Tangy from tamarind pulp
• Warm spice from cumin and ginger
• Mild heat from chili powder

Ingredients (makes ~1½ cups)

• ½ cup tamarind pulp (from soaked tamarind pods or ready paste)
• ½ cup pitted dates (soft) or ½ cup jaggery/brown sugar
• 2 cups water
• 1 tsp roasted cumin powder
• ½ tsp ginger powder
• ½ tsp chili powder (Kashmiri for color, regular for heat)
• ½ tsp salt

Method

1. If using whole tamarind pods, soak in hot water for 20 min, then press through a sieve to extract pulp.
2. In a saucepan, combine tamarind pulp, dates (or jaggery), and water.
3. Simmer 10–15 minutes until dates soften and mixture thickens slightly.
4. Add spices and salt, stir well.
5. Cool, then blend until smooth.
6. Strain for a silky chutney, if desired. Chill before serving.

Serving Tips

Serve side by side in small bowls with hot samosas — green for freshness, red for sweet tang.

For chaat style, drizzle both over crushed samosas along with yogurt and sev.

Both sauces keep well in the fridge for about 5–7 days; tamarind chutney can be frozen for months.