Samosa
Samosa
Samosa (pronunciation: /səˈmoʊsə/) is a popular fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.
Etymology
The term "samosa" can be traced back to the Persian sanbosag. The Middle Eastern name sambusak was given to it by the Persian historian Abolfazl Beyhaqi (995-1077).
History
Samosas are believed to have originated in the Middle East and Central Asia before the 10th century. They were introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.
Variations
Samosas are a staple of Indian cuisine, but they are also enjoyed in other parts of South Asia, the Middle East, and Africa. Variations of this dish can also be found in other regions, such as the sambusa in Ethiopia, the samosa singara in Bangladesh, and the sambosa in Afghanistan.
Preparation and Serving
Samosas are typically fried to a golden brown in vegetable oil and are often served hot. They are typically served with a side of mint chutney, tamarind chutney, or ketchup.
Health Considerations
While samosas are a popular snack, they are often high in fat and calories due to the frying process. Baked samosas are a healthier alternative, as they contain less fat.
Cultural Significance
In India, samosas are a popular snack and are often served at parties and celebrations. They are also a popular street food and are commonly sold by street vendors.
External links
- Medical encyclopedia article on Samosa
- Wikipedia's article - Samosa
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