Sometimes a plate full of hot, deep-fried samosas served with a handful of green chillies is the only comfort food that will do. Agreed these triangle-shaped Indian snacks scream calories but when it comes to looking for comfort food, freshly fried samosas always rule the list. While these crunchy snacks can be found at food stalls in every nook and corner of the country, you could make your own samosa recipe at home and experiment with fillings.
While samosas enjoy maximum popularity in north India, other regions of the country have embraced this snack too and given it their own spin. In north India, you will usually find samosas of a larger than average size while the samosas found in the south are smaller and even folded differently. Delhi is known for its chaat and one of the most popular chaats found in the streets of old Delhi is the samosa chaat. For the samosa chaat, a classic aloo samosa is crushed and then topped with some curds and spicy coriander chutney. Whereas in Mumbai, samosa makes for a convenient on-the-go snack and is usually had sandwiched between a pav.
Here's how the samosa is relished in different parts of India:
The classic samosa sees the frying of the samosa pastry that’s been stuffed with a generous amount of boiled potatoes and green peas, enhanced with the addition of spices. A typical recipe uses red chilli powder, asafetida or hing, cinnamon and cardamom powder, pepper, cloves, cumin and fennel seeds. These are best enjoyed when served hot with coriander chutney or pack in a spicy punch with this shengdana chutney from Maharashtra.
Mention chole samosa and a Punjabi’s heart will leap with joy! Chole Masala or Chana Masala is a spicy chickpea curry from North Indian cuisine. It is usually relished along with a plate of hot puris or bhaturas but chole masala has also found a worthy companion in the mighty samosa – and they seem to make a perfect jodi. The crispy and crunchy exterior of the samosas when combined with the spicy, tangy and sweet flavours of the chole, is sure to send you into a food coma.
The kheema samosa, a non-vegetarian variant of the humble aloo samosa, has long been a hit in north India. It has also gained a following in other parts of the country, creating a cult of its own. While it typically makes a stellar appearance during the holy month of Ramadan, kheema or keema samosas are relished with equal delight rest of the year. Strange as it may sound, this version at times also makes use of vegetable kheema, for the benefit of vegetarians. However, apart from mutton, meat lovers can also try out the much more widely available chicken kheema variant.
Also Read: Planning to host a party? Check out these non veg starter recipes for inspiration.
The most popular Indian snack after potato-stuffed samosas has got to be the onion samosas you get in south India. These onion samosas are different from the classic potato samosas not only in terms of the filling but also the crunchy, outer layer. The outer layer of these onion samosas is said to be crispier with a smooth exterior. Apart from onions, the spiced filling often also includes poha aka beaten flat rice flakes along with other spices. Accompany this samosa with chutneys from south India. Check out the wonders of thakkali thogayal and molaga podi.
In Gujarat, the ‘patti’ samosa is a popular street snack. Inspired by the popular Punjabi samosa, the patti samosas are stuffed with raw potatoes which get cooked when the samosa is deep-fried. Occasionally, cabbage too finds its way into the fillings and it is for this reason that the patti or the outer layer is made with wheat flour instead of maida or all-purpose flour.
Moong Dal Samosa
Taking a break from the otherwise spicy potato filling, Rajasthan’s popular snack – moong dal samosas – are filled with plain moong dal, a variety of spices and are less spicy. Typically served with a spicy curry of potato and chole, you could instead ask for some meetha chutney, if you can’t handle spiciness. This variant of the samosa is a healthier version thanks to moong dal which promises a host of benefits – low in calories, a good source of antioxidants, fibre and proteins.
A delight for all desi Chinese lovers, these samosas are golden beauties stuffed with fillings like noodles, fried rice, Manchurian balls aka soya, and all things desi Chinese. A break from aloo, these samosas promise you an even spicier kick, courtesy of the chillies, garlic and ginger which are quite common in desi Chinese cooking. Best paired with garlic or schezwan sauce, you don’t need a reason or occasion to be munching on these fusion snacks.
In Bengal, the samosa is called singara. It is stuffed with potatoes, peas, cauliflower and sometimes peanuts for an added crunchy element. While some may find it spicy, courtesy of the chillies used, the spice factor can be adjusted by simply pairing it with some dahi or meetha chutney. Try this tomato-based sweet Bengali chutney.
Gobhi Matar Samosa
Have had enough of the spicy potato-stuffed samosas? Try the gobhi-matar samosa which is popular in the streets of old Delhi. You may even find some dry fruits hidden in the filling. These samosas are typically served with an option of chutney or chole. All you’ve got to do is replace the aloo stuffing with mashed cauliflower florets and some green peas and repeat the same spices or add ones of your choice. Serve hot with any wet or dry chutney.
Strict about your diet? Check out these tips to make healthy samosas at home.
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