Magical Samosa

My personal feelings on Samosa 

Yesterday I felt so hungry due to face a lot of physical works of responsibilities. No more delay, then entered a tiny restaurant for a little bit tiffin. I watched some Samosa from the restaurant and ordered two of its. The owner of the restaurant provided me two samosas with green chilies and onions too. 

I cannot explain the experience of taste of Samosa in a word. It prohibited my hungry absolutely and gave very pleasurable taste then.  You may say that's a magical taste.

Tasty Samosa 

Samosa is a delicious snack that can be made with different fillings, such as potato, onion, peas, cheese, meat, etc. To make samosa tasting, you need to prepare the dough and the filling, and then shape and fry or bake the samosas. Here are some steps to follow:

To make the dough: mix flour, salt, oil and water in a bowl. Knead the dough until it is smooth and elastic. Let it rest for 30 minutes.

To make the filling: Heat oil in a pan and fry cumin seeds, onion, ginger, garlic, green chilies and spices. Add boiled potatoes and peas and mash them lightly. Season with salt and lemon juice.

To shape the samosas: Divide the dough into small balls and roll them into thin circles. Cut each circle into half and fold it into a cone. Fill the cone with the filling and seal the edges with water.

To fry the samosas: Heat oil in a deep pan and fry them in batches until golden and crisp. Drain on paper towels and serve hot with chutney or sauce.

To bake the samosas: Preheat oven to 180°C and line a baking sheet with parchment paper. Brush the samosas with oil and bake them for 25 to 30 minutes or until golden and crisp.

Samosa for your kind preference:

Samosa is a versatile snack that can be made with different shapes, fillings, and cooking methods. Some of the variations of samosa are:

Sambusa: This is a version of samosa that is popular in the Middle East, East Africa, and Central Asia. It is usually triangular or crescent-shaped and filled with meat, cheese, or vegetables.

 It can be fried or baked and served with sauces or dips.

Wonton Samosa: This is a version of samosa that uses store-bought wonton wrappers instead of homemade dough. It makes the process easier and faster and results in a flaky crust. The filling can be traditional or customized according to preference.

Air Fryer Samosa: This is a version of samosa that uses an air fryer instead of deep frying. It reduces the oil and calories and makes the samosas crispy and delicious. The filling can be original or spicy, depending on the type of samosa from Trader Joe's.

These are some of the variations of samosa that you can try at home or enjoy at a restaurant. Samosa is a snack that can be adapted to different tastes and cuisines.

Origin of samosa

Samosa is a delicious snack that has a long and rich history. According to the web search results, the origin of samosa can be traced back to the ancient empires of the Iranian plateau, where a similar pastry called sanbosag was made and eaten. 

The name samosa is derived from the Persian word sanbosag, meaning triangular pastry. ² The samosa was introduced to the Indian subcontinent by the chefs of the Middle East and Central Asia who cooked for the rulers of the Delhi Sultanate in the 13th or 14th century. 

 The samosa became a popular street food in India, Pakistan, Bangladesh, and Sri Lanka, and also spread to other regions of the world through trade and migration. The samosa is a versatile snack that can be filled with various ingredients, such as potatoes, onions, peas, meat, cheese, or fish, and spiced with different flavors. The samosa is usually fried or baked and served with chutney or sauce. 

Samosa is a snack that tells the story of India and its diverse cultures, cuisines, and influences. It is a symbol of the fusion of traditions and tastes that make India unique and vibrant. I hope you enjoyed learning about the origin of samosa! 

Nutritional value of samosas:

Samosas are a popular snack that can be made with different fillings, such as potato, onion, peas, cheese, meat, etc. The nutritional value of samosas depends on the ingredients, the serving size, and the cooking method. According to the web search results, here are some facts about the nutritional value of samosas:

One regular samosa (100 g) has about 260 calories. The majority of the calories come from the fat or oil used to deep fry the samosa².

Samosa contains 35% carbohydrates, 5% protein, and 60% fat. The carbohydrates provide energy, the protein helps build and repair tissues, and the fat helps absorb vitamins and minerals³.

Samosa also contains some fiber,sodium, potassium,iron, vitamin, and calcium. The fiber aids digestion, the sodium regulates fluid balance, the potassium supports nerve and muscle function, the iron prevents anemia, the vitamins boost immunity, and the calcium strengthens bones and teeth.

However, samosa is not a healthy snack as it is a deep-fried food that is high in calories, saturated fat, and trans fat. Eating too many samosas can lead to weight gain, high cholesterol, high blood pressure, heart disease, diabetes, and other health problems.

To make samosas healthier, you can use whole wheat flour instead of refined flour, use less oil or bake instead of fry, use low-fat cheese or lean meat as filling, and add more vegetables and spices for flavor.

Samosas are a delicious snack that can be enjoyed occasionally in moderation. However, they are not a nutritious food that can be eaten regularly or in large quantities. 

Some healthy alternatives to samosas:

Samosas are a delicious snack that can be enjoyed occasionally, but they are not very healthy as they are deep-fried and high in calories, fat, and sodium. If you are looking for some healthy alternatives to samosas, you can try these options:

Baked samosas: You can make samosas without deep-frying them by baking them in the oven or air-frying them. This way, you can reduce the oil and calories and still enjoy the crispy crust and savory filling. You can use whole wheat flour instead of refined flour, and add more vegetables and spices to the filling. 

- Samosa chaat: You can make a delicious and nutritious dish by topping your samosas with yogurt, chutney, sev, onion, tomato, cilantro, and chaat masala. This way, you can add more protein, calcium, fiber, and vitamins to your samosa and make it more filling and satisfying. 

Samosa salad: You can turn your samosa into a salad by breaking it into pieces and tossing it with lettuce, cucumber, carrot, radish, mint, lemon juice, salt, and pepper. This way, you can add more freshness, crunch, and hydration to your samosa and make it lighter and healthier.

 You can also drizzle some yogurt or chutney over the salad for more flavor. Here is a recipe for samosa salad: [Samosa Salad Recipe - How to Make Samosa Salad].

Chaat masala

Chaat masala is a spice mix that originates from South Asia and is used to add flavor to various dishes, especially chaat, which are savory snacks. Chaat masala typically consists of dried mango powder, cumin, coriander, dried ginger, salt, black pepper, asafoetida, and chili powder¹.

 Some of the ingredients, such as dried mango powder and black salt, give chaat masala its distinctive sour and tangy taste². Chaat masala can be homemade or bought from Indian supermarkets. It can be sprinkled on salads, fruits, vegetables, drinks, curries, and dals to enhance their flavor and aroma¹². Chaat masala is a versatile and delicious spice blend that can make any dish more exciting and mouthwatering. I hope you learned something new about chaat masala! 

Some other spice mixes used in Indian cuisine.

Indian cuisine is known for its use of various spice mixes or masalas that add flavor, color, and aroma to different dishes. Some of the other spice mixes used in Indian cuisine are:

Curry powder: This is a generic term for a blend of spices that is commonly used in Western countries to mimic the taste of Indian curries. However, curry powder is not a traditional Indian spice mix, and there is no standard recipe for it.

 It usually contains turmeric, cumin, coriander, fenugreek, and chili powder, and sometimes other spices like mustard, ginger, cardamom, etc. Curry powder can be used to season vegetables, meat, rice, or soups. ¹

Tandoori masala: This is a spice mix that is used to marinate and grill meat, fish, or vegetables in a clay oven called a tandoor. It gives the food a reddish-orange color and a smoky flavor. 

Tandoori masala typically contains cumin, coriander, paprika, turmeric, garlic, ginger, salt, and yogurt. It can also be used to make tandoori chicken or paneer tikka. ²

Biryani masala: This is a spice mix that is used to make biryani, a fragrant rice dish with meat or vegetables. Biryani masala consists of cardamom, cinnamon, cloves, bay leaves, nutmeg, mace, star anise, fennel seeds, cumin seeds, coriander seeds, and peppercorns. It can also be used to flavor pulao or other rice dishes. 

Rasam powder: This is a spice mix that is used to make rasam, a tangy and spicy soup that is often served with rice or as an appetizer. Rasam powder contains coriander seeds, cumin seeds, black peppercorns, red chilies, fenugreek seeds, asafoetida, and turmeric. It can also be used to make other dishes like tomato rasam or lemon rasam. ⁵

Garam masala

Garam masala is a spice blend that originates from India and is used to add flavor and aroma to various dishes, especially curries. Garam masala is made of different spices that are usually toasted and ground together. The word garam means "hot" and masala means "spices", but garam masala is not necessarily spicy in taste. It is more of a warming and fragrant spice mix that enhances the taste of other ingredients. 

The spices used in garam masala can vary depending on the region, the recipe, and the personal preference of the cook. There is no single or standard recipe for garam masala, and each family or chef may have their own secret blend. However, some of the common spices that are found in most garam masala recipes are:

- Cumin

- Coriander

- Cardamom

- Black pepper

- Cinnamon

- Cloves

- Nutmeg

Some other spices that may be added to garam masala are:

- Turmeric

- Saffron

- Fennel seeds

- Ginger

- Garlic

- Mustard seeds

- Mace

- Star anise

- Tamarind

- Fenugreek

- Bay leaves

- Malabar leaves

- Dried red chilies

Garam masala is usually added to dishes towards the end of cooking, so that it preserves its flavor and aroma. It can be used to season vegetables, meat, rice, soups, or drinks. It can also be mixed with other seasonings, such as yogurt, chutney, or sauce. Garam masala is a versatile and delicious spice blend that can make any dish more exciting and mouthwatering. ¹²³⁴⁵

Making garam masala at home

Garam masala is a spice blend that originates from India and is used to add flavor and aroma to various dishes, especially curries. You can make garam masala at home with a few simple steps and ingredients. Here is one possible way to make garam masala at home:

 Gather the following spices: 1 tablespoon green cardamom seeds, 1 tablespoon black cardamom seeds, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, 1 tablespoon cumin seeds, 1 tablespoon whole black peppercorns, 1 teaspoon mustard seed, 1/2 teaspoon whole cloves, 2 dried red chili peppers, and 2 inch cinnamon stick.

-Heat a skillet on medium heat and dry roast the spices for about 5 minutes, stirring occasionally, until they are fragrant and slightly browned. Be careful not to burn them or they will become bitter².

- Transfer the roasted spices to a plate and let them cool completely. Then, grind them in a spice grinder or a mortar and pestle until they form a fine powder².

- Store the garam masala in an airtight container in a cool, dry, and dark place for up to six months. Use it as a final seasoning for your dishes and enjoy the warm and fragrant flavors¹.

You can also customize your garam masala by adding or omitting some spices according to your preference. Some other spices that you can use are turmeric, saffron, ginger, garlic, mace, star anise, bay leaves, or nutmeg.

Some dishes that use garam masala:

Garam masala is a spice blend that originates from India and is used to add flavor and aroma to various dishes, especially curries. Some of the dishes that use garam masala are:

Butter chicken: This is a popular dish that consists of chicken pieces cooked in a creamy and rich tomato-based sauce. The sauce is flavored with garam masala, ginger, garlic, fenugreek, and other spices. Butter chicken is usually served with naan bread or basmati rice. 

Chana masala: This is a vegetarian dish that features chickpeas cooked in a spicy and tangy onion-tomato gravy. The gravy is seasoned with garam masala, cumin, coriander, turmeric, and other spices. Chana masala is often eaten with roti, paratha, or rice. 

Tandoori chicken: This is a grilled dish that involves marinating chicken pieces in yogurt and spices, including garam masala, paprika, cayenne, and garlic. The chicken is then cooked in a clay oven called a tandoor, which gives it a smoky flavor and a reddish-orange color. Tandoori chicken can be served with mint chutney or cucumber raita. 

Biryani: This is a fragrant rice dish that is cooked with meat or vegetables and various spices, such as garam masala, cardamom, cinnamon, cloves, and saffron. Biryani can be made with chicken, lamb, beef, fish, or eggs. It is often garnished with fried onions, nuts, raisins, and cilantro. 

Samosa: This is a fried pastry that can be filled with different ingredients, such as potatoes, peas, cheese, meat, or nuts. The filling is usually spiced with garam masala, cumin, coriander, ginger, and green chilies. Samosa can be eaten as a snack or an appetizer with chutney or sauce. ⁵

Difference between curry powder and garam masala:

Curry powder and garam masala are both spice blends that are used to add flavor and aroma to various dishes, especially in Indian cuisine. However, they are not the same and have some differences. Here are some of the differences between curry powder and garam masala:

- Curry powder is a generic term for a blend of spices that is commonly used in Western countries to mimic the taste of Indian curries. However, curry powder is not a traditional Indian spice mix, and there is no standard recipe for it. It usually contains turmeric, cumin, coriander, fenugreek, and chili powder, and sometimes other spices like mustard, ginger, cardamom, etc. Curry powder can be used to season vegetables, meat, rice, or soups. 

- Garam masala is a spice blend that originates from India and is used to add flavor and aroma to various dishes, especially curries. Garam masala is made of different spices that are usually toasted and ground together. The word garam means "hot" and masala means "spices", but garam masala is not necessarily spicy in taste. 

It is more of a warming and fragrant spice mix that enhances the taste of other ingredients. The spices used in garam masala can vary depending on the region, the recipe, and the personal preference of the cook. There is no single or standard recipe for garam masala, and each family or chef may have their own secret blend.

 However, some of the common spices that are found in most garam masala recipes are cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg. Garam masala is usually added to dishes towards the end of cooking, so that it preserves its flavor and aroma.

 It can be used to season vegetables, meat, rice, soups, or drinks. 

- Curry powder and garam masala have different colors, flavors, and aromas. Curry powder is usually yellow or orange in color due to the presence of turmeric. 

It has a mild and earthy flavor with a hint of heat from the chili powder. It has a strong and pungent aroma that can fill the kitchen when cooking with it. Garam masala is usually brown or reddish in color due to the presence of cinnamon and cloves.

 It has a warm and sweet flavor with a hint of spice from the black pepper. It has a subtle and aromatic aroma that can enhance the flavor of other ingredients when added to them.

- Curry powder and garam masala have different uses and effects on dishes. Curry powder can be used as a base for making curries or sauces by mixing it with water or oil. It can also be used as a dry rub for marinating meat or vegetables before cooking them. Curry powder can give dishes a uniform and consistent flavor and color.

 Garam masala can be used as a final seasoning for dishes by sprinkling it over them before serving them. It can also be used as a flavor enhancer for dishes by adding it to them during cooking. Garam masala can give dishes a complex and layered flavor and aroma.

Making chutney for samosas:

Chutney is a sauce or dip that is often served with samosas and other snacks. Chutney can be made with different ingredients, such as fruits, vegetables, herbs, spices, sugar, vinegar, etc. There are many types of chutney, such as mint chutney, tamarind chutney, mango chutney, tomato chutney, etc. Here are some steps to make chutney for samosas:

Mint chutney: You need fresh mint leaves, fresh cilantro leaves, green chilies, garlic, ginger, lemon juice, salt, and water. Blend all the ingredients in a blender or a food processor until smooth. 

Adjust the consistency and seasoning according to your preference. Mint chutney is a refreshing and spicy dip that goes well with samosas. 

Tamarind chutney: You need tamarind pulp, jaggery or brown sugar, water, cumin seeds, fennel seeds, ginger powder, red chili powder, salt, and black salt. Boil the tamarind pulp and jaggery or sugar in water until they dissolve. Strain the mixture and return it to the heat. Add the spices and simmer until the chutney thickens. 

Tamarind chutney is a sweet and tangy dip that complements the savory flavor of samosas. 

- To make mango chutney, you need ripe mangoes, sugar, vinegar, onion, garlic, ginger, mustard seeds, red chili flakes, salt, and raisins. Peel and chop the mangoes into small pieces. 

Cook them with sugar and vinegar in a saucepan until they are soft and mushy. Add the onion, garlic, ginger, mustard seeds, chili flakes, salt, and raisins and cook until the chutney is thick and jammy. Mango chutney is a fruity and spicy dip that adds a tropical touch to samosas. 

Tomato chutney: You need tomatoes, onion, garlic, oil, mustard seeds, curry leaves, red chili powder, turmeric powder, salt, and sugar. Chop the tomatoes and onion finely. Heat oil in a pan and fry the mustard seeds and curry leaves until they splutter. Add the onion and garlic and sauté until golden. Add the tomatoes and spices and cook until the tomatoes are soft and pulpy. Tomato chutney is a simple and savory dip that enhances the taste of samosas. 

Some other snacks that go well with chutney:

Chutney is a sauce or dip that can be served with various snacks, especially in Indian cuisine. Some of the other snacks that go well with chutney are:

Pakora: This is a fried snack that is made of batter-coated vegetables, such as onion, potato, cauliflower, spinach, etc. Pakora can be dipped in mint chutney, tamarind chutney, or yogurt sauce. 

Dhokla: This is a steamed snack that is made of fermented rice and chickpea flour. Dhokla can be topped with green chutney, coconut chutney, or mustard seeds and curry leaves. 

Kachori: This is a stuffed pastry that can be filled with different ingredients, such as moong dal, urad dal, peas, potatoes, etc. Kachori can be eaten with mint chutney, tamarind chutney, or yogurt sauce. 

Vada: This is a fried snack that is made of ground lentils or potatoes. Vada can be served with coconut chutney, tomato chutney, or sambar. 

Aloo tikki: This is a fried snack that is made of mashed potatoes and spices. Aloo tikki can be topped with green chutney, tamarind chutney, yogurt sauce, or sev. 

These are some of the other snacks that go well with chutney that you can try at home or enjoy at a restaurant. They are easy to make and delicious to eat.

Good  restaurant that serves Indian food in Dhaka

Some good restaurants that serve Indian food in Dhaka.

According to the web search results, some of the popular and highly rated restaurants are:

Spice & Rice: This is a restaurant that specializes in authentic Indian cuisine, especially from the northern and eastern regions. They offer a variety of dishes, such as biryani, kebabs, curries, naan, paratha, chaat, and desserts. They also have a buffet option and a delivery service. Spice & Rice is located at House 24, Road 18, Block J, Banani.

Sarson's: This is a restaurant that serves traditional and fusion Indian dishes, with a focus on vegetarian and vegan options. They have a diverse menu, featuring dishes like dosa, idli, sambar, vada, dal makhani, paneer butter masala, palak paneer, and more. They also have a bakery section that offers cakes, pastries, and breads. Sarson's is located at House 2/A, Road 95/96, Gulshan 2.

Shad Tehari Ghar: This is a restaurant that is famous for its tehari, which is a rice dish cooked with meat and spices. They have different types of tehari, such as beef tehari, mutton tehari, chicken tehari, and fish tehari. They also serve other dishes like korma, bhuna, rezala, and borhani. Shad Tehari Ghar is located at 86 Kazi Nazrul Islam Avenue.

By

Syed Anisur Rahman,

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