What! Our favorite samosa is not Indian

BJP MP and actor Ravi Kishan recently requested Prime Minister Narendra Modi to regulate the prices and quantity of food items served from dhabas to five-star hotels. And addressing his request during the zero hour in the Lok Sabha, he mentioned the example of the humble samosa and said, "I still don’t understand why we get a samosa on a small plate in some places and on a big plate in some other places for the same price. Well, while that is up to the government to decide, did you know that our beloved triangular treat made with maida and stuffed with spicy mashed potato and then deep-fried to perfection is sadly not Indian? Yes, you read it right. Scroll down to read the details.

The origin of samosa can be traced during the 10th century in the Middle East region. The first official mention of samosa was found in Iranian historian Abolfazl Beyhaqi’s work Tarikh-e Beyhaghi, where it was referred to as ‘Sambosa’. They were very small in size and that’s the reason they were used as a snack by travellers who could easily pack them in saddle bags and eat on the go.

Samosa made its way to India through trade routes and cultural exchanges during the 13th and 14th centuries. It is said that the traveller and traders introduced the dish to the Indian subcontinent. According to Heritage Activist and Author Vikramjit Singh Rooprai blog, some claim that Samosa was introduced in India by traders from the Middle East in the 13th or 14th century. The first mention of samosa in the royal era began when noted poet and scholar of the Delhi Sultanate, Hazrat Amir Khusrow, spoke of samosa prepared from meat, ghee, and onion that nobles relished during that time. Later, 14th-century traveller Ibn Battuta, mentioned sambusak (aka samosa) made with minced meat, walnuts, pistachios, almonds, and spices being served as part of a royal meal in the court of Muhammad bin Tughluq. Even in the Mughal dynasty, Ain-i-Akbari, has mentioned the recipe of samosa known as ‘Sanbúsah’. His blog also mentions that interestingly, the most popular filling of Samosa, Potato, is also not from India. It originated in Peru somewhere between 8000 and 5000 BC.

While the most famous version of samosa is filled with mashed potatoes, there are many other avatars of samosa being relished pan-India. In Hyderabad, it is called ‘Lukhmi’, which has a thicker crust and is stuffed with minced meat. While in South India, samosas are prepared with cabbage, carrots and curry leaves as stuffing. In the Bengal region, it is called ‘Shingaras’, and is available in both savoury and sweet flavours. While in Gujarat, one can find a tinier version of standard samosa, filled with French beans and sweet peas. And in Goa, the samosa is called ‘chamuças’ and is prepared with minced meat.

The way samosa arrived in India, it has also travelled to other parts of the world and with time it evolved with regional flavours. If we look at the international popularity of sampsa, in Portugal, Brazil, and Mozambique region, samosa is known as ‘pastéis’. While in the Arab countries, they call it ‘Sambusak’ and is stuffed with minced meat or chicken, onions, spinach and feta cheese. Interestingly, in Israel, samosas are stuffed with mashed chickpeas and in Maldives, they stuff it with a filling of tuna or fish mixed with onions.

Samosa has come a long way and its journey from the Middle Eastern origins to becoming a cherished Indian snack is proof that flavours know no boundaries. No matter what price comes at, samosa is here to be a beloved treat millions enjoy.

All Images Courtesy: istock