Friday 4 December 2015



Originating in Central Asia, there are many many variations of the word Samosa/samoosa, sambhusa, samsas. Derived from the Persian word "sanbosag", legend has it they were first prepared in the Middle Eastern Region. 

As it spread to every country in the region, its influence was felt as far west as Portugal (thanks to them being the colonisers in Goa, India). 

From fillings of meat being popular in Northern India, Bangladesh, and Pakistan, to the commonplace potato-pea mix in the vegetarian states of India, it is one of the most versatile snack foods in the Asian world. While the ancient civilisation referred to as the area of the Levant, i.e. Egypt, Lebanon, Syria, and Turkey, like to fill their filo samosa with cheese and herbs, often changing the shape to cigars rather than triangles, the Central Asian states of Uzbekistan, Tajikistan, and Azerbaijan prepare it with a bread-like dough instead. This dough-filled delicacy is baked in a hot tandoor and not fried like the samosa as we know it. Larger samoosas with a very thick, crisp fried casing are called kachori and are native to India. 

Deep fried samosas are the most commonly found and generally appear in two sizes; cocktail and regular. They are wrapped in thin filo-like wrappers which are specially prepared for samosa and available in most Indian stores. With the food world becoming closer than ever before and fusion food being the norm, it is left to one's imagination to enjoy a favourite combination of choice. Supermarket shelves across the globe are stocked full of prepared frozen samosas of all sorts. 

I am going to share a recipe that is my version of something I enjoyed while I was residing in Dubai. It is a fusion samosa of spices, chillies, and cheese, with or without chicken. I hope you enjoy them too!

Samosas with a thin crispy wrapping freshly fried

Approximately 36 to 48 samosas


Mix together in a bowl

1 cup cottage cheese

1 cup grated cheddar cheese
12 finely chopped green chillies
1 cup finely chopped fresh coriander leaves
1/2 tsp salt
1/2 cup cream/milk to bind everything together


1 cup cooked diced chicken 
add a few fresh mint leaves, 
dry red chilli flakes or ground black pepper. 

Mix it all together to make a big lump. Fill 1 generous tsp in each samosa patti (a wrap to wrap the samosa in); this can be found at your local Indian store. 
Repeat and prepare the rest of them. Place it in the refrigerator until ready to fry. 

Heat the oil to approximately boiling point 175-190 C | 350-375 F and deep fry three at a time. It will take about 2 minutes per batch. Place the fried samosas on white kitchen paper to drain. 

Serve immediately. You may enjoy some tamarind and date chutney or green coconut chutney to dip them in. 


If you prefer to make meat samosas, try the kheema recipe in The World of Parsi Cooking: Food Across Borders- Ensure all of the liquid has evaporated before you fill the samosa. Leftovers from the Parsi Lagun nu stew(also in this cookbook) is a vegetarian option that is simply delicious. 

If the samosas are not tightly sealed, the filling will leak and the oil will start burning. 

To deep fry, the oil must be at the correct temperature. If its cool you will get oily samosas, if its too hot you will get them burnt ones.  

                                                                Zoom demo 2021

You can freeze the samosas if you wish. While frying them, make sure that they are not wet or sweaty. To avoid that, open up the packet and allow it to air dry or lightly pat it dry with a dish towel.

For more fun recipes including a minced meat that can be filled in samosas click

Niloufer's Kitchen: Quick and Easy from

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