How to make Chicken Samosa | Slurrp Presents 101 Most Common Recipes of India

One of the favourite snacks of Indian cuisine is the samosa. Every lane and bylane of India has one stall or the other selling samosa. The hot, crisp, triangle-shaped snack, when served hot and stuffed with minced vegetables or meat, is a delicious treat to our tongues. 

Interestingly, the origin of samosa lies thousands of miles away in the ancient empires that emerged on the Iranian plateau during the initial days of civilization. The literature of 10th-century Middle Eastern cuisine, especially early medieval Persian texts, mentions sanbosag or sambusak which was an predecessor of samosa.

There are also other historical references to samosa. Mostly called sanbusak, sanbusaq, and even sanbusaj, the mince-filled snack was utilized in long journeys by getting packed in saddlebags, and was eaten by travelling merchants around campfires. The stuffed snack travelled from Central Asia to North Africa, East Asia, and South Asia.

In India, samosa was introduced by Middle Eastern chefs who migrated to India for employment during the rule of the Delhi Sultanate. However, some credit merchants for bringing the snack to this part of the world. Soon, samosa became a popular snack for the kings.

During the 14th century, Ibn Batuta, the medieval Moroccan traveler, visited India and chronicled the banquets at the court of Muhammad bin Taghlaq. According to him, a dish called sambusak, a triangle-shaped pastry filled with mince, peas, pistachios, almonds, and other tasty fillings was served to the guests.

This samosa is a variation from the veg samosa served at every stall and household of Indians. The chicken stuffed samosa is a delicious snack that can be eaten during chai time.