Samosa’s find their origins somewhere in the Middle East, prior to the 10th century. Sometimes during the 13th-14th century they were brought by traders to India, where it quickly became incredibly popular. To this day they can be found in family homes, at fancy restaurants, and even from roadside vendors where they are fried fresh in vegetable oil. Their shell is prepared using wheat or maida flour, and they are then stuffed with a traditional mashed potato, onions, green peas, all with regional spices. To make it perfect they serve it with a mint, coriander, and tamarind. Interestingly, if you’re wanting a spicier rendition of the Samosa, you don’t go to India. Instead you indulge in a Pakistani inspired blend of ingredients. There they are primarily filled with vegetable ingredients, but the locals enjoy them with a particularly vibrant punch of spices, especially in the souther Sindh province or Eastern Punjab. Of course, it’s also the place to go if you enjoy Samosas so much you want them in jumbo size, then you need to stop over in Faisalabad, where they are made in what are considered unusually large sizes. I've even found a poorly translated Samosa joke:
She used to. She’d pop around constantly asking me to realign her chakras. Last I heard she now lives in an ashram in EG with her guru, Mahavishnu Haynes.
Barry Rama. Krishna Krishna. Barry Barry Have you not seen him in your high street in his 0range pyjamas, clanging two miniature cymbals together?
