![]() Here in the US I haven’t had much luck finding good samosas so now I make them at home.Īnd dare I say, they turn out as good as the one from my favorite shop in India! □ I was very particular about the type of samosa that I liked and I liked it only from one shop in my hometown.Įven now when I go home, I make sure to indulge in those samosas from my favorite shop.įor me a good samosa should be crispy and most importantly it should not be oily at all. It’s there in every party, office meeting, chai meet-ups, you name it and samosa will be there! It was later adapted as a vegetarian snack with spicy potato filling in India (which is what is most popular in northern India).Īnyway whatever the origin was, I can confidently say that samosa, especially Aloo Samosa is the most popular snack back home. The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world.īecause samosa is so so common in India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Indian delicacy.īut only later I read that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule. ![]() Samosa, does it need any introduction? I don’t think so! Make the perfect flaky and crispy Samosa at home!Īll tips and tricks to make the perfect samosa each time! These are filled with a spicy potato filling and are also vegan.
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