A samosa is a type of savory pastry from Indian culinary traditions. It is made with filo dough or a similar pastry crust, which is stuffed with fillings that may include curried potatoes, peas, lamb, chicken, onions, lentils, noodles, pine nuts, and more. The dough is folded over its filling in a distinctive, triangular shape, after which it is deep-fried in vegetable oil until it achieves a golden-brown appearance. It will then be served hot as an entree or appetizer with many Indian meals, often accompanied by yogurt or chutney. Fans of the dish appreciate it for its delightfully crispy texture, paired with the hearty and flavorful interior.
Samosas first came about somewhere in the Middle East. The earliest record of the dish comes to us from Abolfazl Beyhaqi, an Iranian historian from the eleventh century. It made its way into India as early as the 13th century, when traders entered the subcontinent from Central Asia. Similar dishes spread throughout the region, and today you can find popular variations in Greece, South Africa, and the United Kingdom.
In restaurants throughout India, patrons can generally either order samosas alone or as part of a chaat dish. Such dishes are served as appetizers, and include a selection of different foods that may include steamed dumplings, onion cakes, momos, yogurt, and a chutney garnish.
At MokSHA, you can enjoy this old favorite in the form of our potato peas samosas. Stuffed with spiced potatoes, this hearty appetizer is served with tamarind and mint chutney. Come and join us for dinner tonight!