Samosas — The 1,100-Year-Old Triangle, Persian Origins, and the Canonical Punjabi Recipe

Overview

This video traces the 1,100-year history of the samosa, from its Persian origins as a savory pastry to its journey along the Silk Road and adaptation into the definitive Punjabi recipe. It also provides a detailed guide to crafting the perfect crispy Punjabi samosa, covering dough preparation, spiced filling, and a crucial two-stage frying technique.

Ingredients

• 250 grams maida
• 60 grams ghee
• A big pinch of ajwain seeds
• 90 milliliters cold water
• 500 grams boiled and crumbled potatoes
• 150 grams green peas
• Coriander powder
• Cumin
• Garam masala
• A pinch of asafoetida
• Amchur (dried mango powder)

Instructions

1. Rub 60 grams of ghee into 250 grams of maida until it is like breadcrumbs.
2. Add a big pinch of ajwain seeds to the flour mixture.
3. Slowly add 90 milliliters of cold water to make a stiff, tight dough.
4. Combine 500 grams of boiled and crumbled potatoes with 150 grams of green peas.
5. Add coriander powder, cumin, garam masala, a pinch of asafoetida, and amchur (dried mango powder) to the potato and pea mixture, then stir together.
6. Roll the dough, cut a circle in half, and form a cone.
7. Fill the dough cone, but not too much, then seal it tight with a little water.
8. Fry the samosas slowly for 15 minutes at a low 130 degrees Celsius (265 Fahrenheit) to cook the inside.
9. Take the samosas out, raise the heat to 180 degrees Celsius (355 Fahrenheit).
10. Fry the samosas again for 90 seconds until they are golden and crispy.

In this video

• The sambūsa, a small savory pastry, originated in the bustling courts of 10th-century Baghdad.
• The perfect Punjabi samosa pastry must be 'khasta,' meaning flaky, achieved by rubbing ghee into maida for the moyan.
• Originally, the sambūsa was a meat-filled pastry, carried by traders and soldiers along the Silk Road.
• The potato, now considered essential for samosas, did not arrive from the Americas until after the samosa's first documented appearance in India in the 1300s.
• Amchur, or dried mango powder, is a key ingredient in the Punjabi samosa filling, providing a unique sour kick.
• Samosas have adapted regionally across the subcontinent, with variations like Hyderabad's lukhmi, Bengal's shingara, and Gujarati patti samosa.
• Shaping involves rolling the dough, cutting a half-circle, forming a cone, filling it, and sealing it tightly with water.
• Achieving a golden and crispy samosa requires a two-stage frying process: first a slow fry at 130 degrees Celsius (265 Fahrenheit) for 15 minutes, then a quick fry at 180 degrees Celsius (355 Fahrenheit) for 90 seconds.
• The samosa is often a communal snack, serving as the heart of a cherished cultural ritual when paired with hot chai and typically two chutneys.

Frequently asked questions

Where did samosas originally come from?

The savory pastry known as sambūsa originated in the 10th-century courts of Baghdad and traveled along the Silk Road to India.

What is the secret to making perfect Punjabi samosa dough?

The secret lies in the 'moyan': rubbing 60 grams of ghee into 250 grams of maida until it resembles breadcrumbs, then adding a pinch of ajwain seeds and 90 milliliters of cold water to form a stiff dough.

When did potatoes become a common samosa filling?

Potatoes, which are now considered essential, were not part of the original samosa and only arrived in India from the Americas after the pastry's first documented appearance in the 1300s.

What spices are typically used in Punjabi samosa filling?

The Punjabi samosa filling typically uses coriander powder, cumin, garam masala, a pinch of asafoetida, and very importantly, amchur (dried mango powder) for a sour kick, combined with boiled potatoes and green peas.

How do you achieve a crispy samosa?

A crispy samosa is achieved through a two-stage frying process: first, a slow fry for 15 minutes at 130 degrees Celsius (265 Fahrenheit), followed by a quick fry for 90 seconds at 180 degrees Celsius (355 Fahrenheit).