Samosas are a delicious, crispy snack in India. Stuffed with diced potatoes and spices, the samosa is deep-fried until golden brown. This is usually flaky and crunchy in texture. Known by various terms like sanbusaj and sambusak in different parts of the world, the roots of the samosa lie in the Middle-East. The countries like Egypt and Zanzibar savoured samosas long before they were known to us. It was the Mughals who first made us taste samosas. From a vegetarian potato filling, the samosa took on a meaty stuffing with minced meat being stuffed into it. Today, you have mutton and chicken samosa as well as veg types like gobhi, paneer, peas etc. Here is an easy and simple Gujarati samosa recipe wherein the samosa is prepared from chana dal and onions. Sauted spices and tempered cumin seeds and asafoetida lend the snack a distinct taste. It is generally served with tomato ketchup and green chutney.
