![]() Singara filled with cauliflower mixture is a popular variation. Bengali singaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either singaras or their Indian samosa cousins. They can also be prepared in a sweet form. Singaras may be eaten as a tea time snack. Good shingras are distinguished by flaky textures akin to that of a savory pie crust. Shingras are wrapped in a thin sheet of dough (made of all purpose flour) and fried. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins. In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or singras ( চিংৰা) (the East Indian version of samosas) are popular snacks found almost everywhere. Samosas are often served in chaat, along with the traditional accompaniments of either a chickpea or a white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala. It is served hot, often with fresh green chutney, such as mint, coriander, or tamarind. The entire pastry is deep-fried in vegetable oil or rarely ghee to a golden brown. A samosa can be vegetarian or non-vegetarian, depending on the filling. ![]() The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato, onions, green peas, lentils, ginger, spices and green chili. The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qottab, which it says, "the people of Hindustan call sanbúsah". Nimatnama-i-Nasiruddin-Shahi, a medieval Indian cookbook started for Ghiyath Shah, the ruler of the Malwa Sultanate in central India, mentions the art of making samosa. Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course, of pulao. Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 CE that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion, and so on". The Central Asian samsa was introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia who cooked in the royal kitchens for the rulers of the Delhi Sultanate. Abolfazl Beyhaqi (995–1077), an Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi. In Iran, the dish was popular until the 16th century, but by the 20th century, its popularity was restricted to certain provinces (such as the sambusas of Larestan). ![]() Recipes are found in 10th–13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj, all deriving from the Persian word sanbosag. The earliest mention of a samosa precursor was by Abbasid-era poet Ishaq al-Mawsili, praising the sanbusaj. The South Asian samosa is believed to be derived from a medieval precursor from The Middle East that was baked not fried. 16th century) showing samosas being served History Persian manuscript Nimatnama-i-Nasiruddin-Shahi explaining how samosas should be cooked Medieval Indian cookbook with Persian manuscript Nimatnama-i-Nasiruddin-Shahi ( c. Similar pastries are called sambusak in Arabic Medieval Arabic recipe books sometimes spell it sambusaj. The English word samosa derives from Hindustani word ' samosa' ( Urdu: سموسہ, Hindi: समोसा), traceable to the Middle Persian word sanbosag ( سنبوسگ) 'triangular pastry'. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. ![]() It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. ![]() A samosa ( / s ə ˈ m oʊ s ə/) is a fried South Asian pastry with a savoury filling, including ingredients such as spiced potatoes, onions, peas, meat, or fish. ![]()
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