![]() ![]() The shingara is usually filled with pieced potatoes, vegetables, nuts, etc. A Bengali version of the full-shaped samosa is called a সিঙাড়া ( shingara) and is normally smaller than the standard variety. Samosas in South India are made in different sizes, whose fillings are influenced by local food habits, and may include meat.īoth flat-shaped (triangular) and full-shaped (tetrahedron/triangular pyramid) samosas are popular snacks in Bangladesh. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney. In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese chamuças, with a different style of pastry. In the city of Hyderabad, India, a smaller version of samosa with a thicker pastry crust and minced meat filling, referred to as lukhmi, is consumed, as is another variation with an onion filling. There are also sweeter versions, such as coconut singara, as well as others filled with khoya and dipped in sugar syrup. Non-vegetarian varieties of singaras are mutton singaras and fish singaras. 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 Medieval Indian Persian manuscript Nimatnama-i-Nasiruddin-Shahi ( c. ![]()
0 Comments
Leave a Reply. |