Jodhpuri Samosas Recipe

Samosa is a crispy and deep-fried conical pastry that is often eaten in various parts of the Indian sub-continent. The deep-fried snack is paired with a tangy tamarind chutney as well as a coriander chutney. The crunchy snack traces its origins in the Middle-East. From Egypt to Zanzibar, the samosa was a popular dish until it travelled to India through the route of Mughals and settled here. The samosa started being filled with potatoes, meat, chickpeas and a host of other ingredients. The flaky pastry has now become an essential part of our snack platter, leaving behind its old names like sanbusaj, sambusak etc. There are a variety of samosas that are available today, from paneer to aloo and chicken samosas. Sweet samosa varieties are also popular these days. The famous Jodhpuri samosa is prepared with boiled potatoes, green chillies, cashews, raisins and spices. It is usually served with a side of chutney or tomato ketchup.