Indians are fond of many fried snacks that satisfy their taste buds. Samosa is a typical Indian snack that is made of wheat flour and stuffed with various food stuffs. Usually, it is a triangular-shaped food, though in some places samosa is also given as a cone or half-moon shape. It is believed that samosa originated somewhere in the Middle East and gained popularity all over Asia and other continents. However, the crispy taste of this snack is now adored worldwide, which is proved by specifying September 5th as World Samosa Day.
Different types of fillings used in the samosa recipe
Samosa Recipe | Image Resource : shutterstock.com
- Normally, spicy and dry curry of potatoes is used as the common filling in samosa preparation. Onions, green chillies, coriander leaves, and several Indian spices are added to the boiled potatoes, for cooking this delicious filling. The crust of the samosa is also made tastier by adding ajwain, ghee and required amount of salt. This type of samosa is available in all sweet shops in India.
- When drily cooked noodles are filled inside a samosa, it is fondly labelled as Chinese samosa in many shops. It is considered to be better than potato samosa for diabetes patients, as potatoes are rich in carbohydrates and can increase blood sugar. On the other hand, noodle-lovers are fonder of this samosa.
- Gujarati people have invented a healthy variety of samosa. They cook green peas and coriander leaves with salt, lime juice and other spices to form the filling for this samosa. Due to only a few ingredients, this snack can be cooked in a very short time. People love the tangy taste of this samosa and also find it easier to digest.
- Some health-conscious people may have a problem eating this fried snack, due to the presence of lots of oil in it. They can switch to the baked samosa that can be filled with paneer or cottage cheese. It tastes a bit different from the traditional Indian samosa, due to its different cooking procedure but everyone loves it as well.
- People observing the Navratri festival often prepare samosa from the water chestnut, which is called Singhara in India. The flour obtained by grinding this fruit is used to form the crust of this samosa while the filling is formed with soaked Chironji that can be then cooked with various spices. This samosa recipe is very popular during the Navratri festivals, which also provide sufficient nourishments during those fasting days.
Now, people experiment with samosa recipe and include various ingredients to form innovative types of samosa. Many renowned chefs share new varieties of samosa, which can be more appetizing for all young and old. These snacks are also easy to cook and need quite simple food materials. However, all types of samosas are favourites of food-lovers, who crave for crispy snacks with their evening tea.