SAMOSA: THE STORY OF INDIA’S FAVOURITE SNACK

One snack unites the diverse tapestry of India…the ubiquitous samosa. This palm-sized, triangular pastry, fried to a perfect golden crisp, can be found piled in heaps at street stalls across the length and breadth of the country. Whether enjoyed with a cup of tea, paired with sweet jalebi, gobbled down as a mid-day mini meal, or served as cocktail canapés at parties, the samosa is a timeless choice loved by one and all.

Interestingly, the journey of the samosa began thousands of miles away in the ancient empires of the Iranian plateau. Traders from the Middle East, particularly Persia, brought the earliest form of the samosa, known as the samsa, to India around the 10th century. From a high-calorie meat-filled staple enjoyed by shepherds to a delicacy garnished with fruit and nuts for the mighty Ghaznavid courts, the samosa continued to evolve and transform following the migration routes into India.

Salt tempering gave way to spices like coriander, pepper, caraway seeds, and ginger, and vegetables were added to replace meat. In the 16th century, there was another twist to the tale when Portuguese traders introduced potatoes and green chillies to India. This is when the modern-day potato-filled samosa was born.

A symbol of inventiveness and culinary diversity, the samosa embodies the essence of India’s rich and heterogeneous culture. So next time you bite into a samosa, remember the incredible journey it has taken to become the beloved snack it is today.
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