Indian Samosa A Long Journey

India adopts without any hesitancy that which propagates nonviolence and food that fits into its vegan profile. Samosa is one such tea time or any time snack that has become popular all over the country and is considered to be of indigenous origins. This is false, samosa like biryani was introduced from foreign lands and popularized by the Moghul invaders.   

Called Samsa a word that depicts the pyramids. In earlier times dating back to 2500 BC, it was more of a convenient food that could last longer during the travels.  It came to be known as Sambusak or Sambusa. 

In India, the snack finds mention in the annals of the Delhi Sultanate in the year 1300 AD. The nawabs used it during their travels, conveniently sealed in triangle-shaped pastries - they stayed preserved for long. They could be stored in tiffin or mini jars and consumed at leisure. The usual contents in those days were meat, spices, and dry fruits. Surprisingly no potato!     

In contemporary times, this snack has turned into a fast food with the spiced potato and peas being the most common filling.  You expect potato filling anywhere you go but at few places meat replaces potato. The potato was introduced by the Portuguese whence they colonized parts of India in the 17th Century. Now potato is indispensable not only in samosa and fritters but as vegetable curry for lunch and dinner.      

It is here in India that samosa stood the test of time and found firm ground. Deep fry and potato filling are common characteristics besides the triangle shape created by wheat pastry wrap. The thick layers of pastry enclose now a much-varied mix of fillings with potato being the main ingredient.   

Like all food in India, the recipes undergo change with distance and place, and a lot of local ingredients now flavor this food. Fennel, pepper, peas, lentils, onion, garlic, red chilly, cumin, coriander, garam masala, herbs, and even carrom seeds and asafetida finds a place in the filling across the length and breadth of the country. 

The food product has evolved into Punjabi, Gujarati, Banarasi, Bengali, and a few other variants. Mind-boggling flavors are the first thing you notice about this much diversified common snack food as you travel across the country. The diversity of recipes for common food items is the unique aspect of cooking in the country often much influenced by locally available herbs and spices. Not surprisingly the recipes are a bizarre mix that without doubt appeals to the palate and taste buds of the people. And if you like the snack to be spicy and hot just place an order.   

The tea time snack is named according to the prevalent language but it is instantly recalled anywhere if you place an order for samosa. 

Samosas are usually consumed in pair with the addition of tamarind chutney or tomato sauce. Takeaways or home delivery is usually in dozens. It is also served to guests at lunch or dinner and is a key item for parties, events, and picnic baskets.  

It is usually had with tea in the morning as breakfast or in the evening with high tea. But that does not stop the pastry from being labeled as anytime food. You can place an order as late as during supper time. Late-night snacks enthusiasts keep it on the top of their wish list. 

Like in the case of the low-income chai wallahs, it provides sustenance as a major source of income in the country to thousands. With necessary culinary skills, anyone looking for employment can start his or her own venture selling samosa with tea in the street corners.    

Such snacks are very popular in India and these small-time ventures can turn big if the recipes go viral. Although health enthusiasts decry the product as it is deep-fried, people do not bother since for many it is consumed daily and for some it is an occasional delicacy easily available and cheap. Samosa is a gastronomically delightful snack full of spices and yummy potatoes. Beware! You can be addicted.