We have put together some lovely Dip,
Chutney and other Recipes for you to enjoy with your samoosas.They are
extremely easy to make.
Click here for Dips and Chutneys
Click here for Iftaar Recipes
ORIGIN OF THE HUMBLE SAMOOSA
The deep-fried,triangular pastry is
India’s great contribution to the world of fast food, the product of a
thousand years of culinary heritage.Food historians have established,
however, that the samoosa originated not in India, but in Persia. The sanbusaj,
originally a Persian term for any stuffed, savory pastry,started
showing up in Persian, Arab and Turkish literature in the 9th century,
when poet Ishaq ibn Ibrahim-al-Mausili wrote verse praising sanbusaj.The first mention of the proper samoosa was in Amir Khusrao’s 13th century work "Memoirs of Delhi's royal court" .
|0, my luve is like a deep brown samosa,|
that's newly fried in ghee.
0, my love is like a glass of lassi,
that's sweetly drained by me.
As crisp thou art, my fine pastry,
so deep in luve am I,
And I will luve thee still, my dear,
even if the chutney runs dry.
-- with apologies to Robbie Burns