Samosa:The King of Indian snacks

 
31-Jan-2007 by Ganesh Dutta

Samosa is a very popular snack in India and also the rest of Southern Asia. Due to its overwhelming popularity, Samosa is conferred the title “The King of Indian Snacks”.

 

 

 

 

 

 

 

  

Samosa is a fried triangular pyramid shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffing’s like minced meat and fish are often used. The best way to enjoy samosa is with chutney, the choice of chutney being yours, the best option being mint, coriander, tamarind or tomato. The best timing to eat Samosa is during evening with tea or coffee, which is common in India.

 

  

The people of Indian origin residing in different part of the world have contributed a lot towards the popularizing of Samosa which is now very well known in USA, UK, and other European Countries snack circle.The interesting fact is that frozen samosas are increasingly available in grocery stores in USA. Samosa is also a well known snack in Arabian countries and its demand especially increases in the month of Ramadan.

 

 

 

 And if you are a health conscious person, you can opt for baked Samosas instead of the fried ones. 

 

Samosa is a delicious Indian snack, so whenever you get an opportunity try it and enjoy.

 

Comments

veer says :

I  Like Samosa
Posted on: 4 February 2007 - 11:53pm

Ganesh Dutta says :

Thanks for Comments
Posted on: 18 February 2007 - 2:58pm

foodlover says :

Ganesh good to see new blogs from you. I am sure you have noticed that Nisha has taken over you as Number 2 contributor in past few days. However, I want to praise you for high quality blogs. Your dosa blog is a great collection of everything about dosa. And of course you have videos in your profile which Nisha and Vibs don't. I suggest that ifood gives more points for videos. You totally changed this chutney blog to Samosa and made my comment look out of place. Well nice job.
Posted on: 8 March 2007 - 2:00am

shakti says :

Samosa is the king of Indian snack. I like the frozen variety of Deep's.
Posted on: 20 March 2007 - 9:33am

shantihhh says :

Another way to make a healthier non-fried samosa is to use pate brisee/puff pastry and bake. I also have used phylo for a nice baked samosa.
Posted on: 9 July 2007 - 8:55pm

Ganesh Dutta says :

yes shanti ,that will be a better healthier option!
Posted on: 10 July 2007 - 2:19am

vikas kumar says :

Nice info. I love the sweet variety, too. They have khoya/ maava as filling. I was introduced to them back home in Bihar and was instantly hooked. They have an advantage over the spicy (potato filled) ones as they can last a few days without getting spoilt. Unfortunately, haven't spotted sweet samosas here in Mumbai.
Posted on: 15 September 2007 - 7:09am

Pervez87 says :

When Im in Hyderabad Ill get a pic of the Lukmi. I dont think many people have eaten it or seen it outside of Hyderabad. Santhi I dont think that puff pastry contains less oil than a samosa. I my earlier home the the puff pastry would come out great in the oven it also had an incredible amount of oil in it. Im my subsequent homes in both gas as well as electric ovens the same brand pastry seems dry. I suspect that it has to do with oven temperatures etc. Puff pastry is made with butter/shortening in every layer of the pastry sheet it would certainly have more oil than an samosa fried in oil especially at high temperatures.
Posted on: 11 October 2007 - 3:18am

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast