Samosa is a delicious havasanah Afghan dish that shares cooking techniques with preparing Aashak and Mantu, using dough to prepare it. Given that, making the dough for samosa is similar to making dough for Aashak and Mantu. The main difference lies in the ingredients used inside the samosa, which are more abundant and varied.
Samosa is a havasana food the same as Ashak and Manto. These types of foods are cooked in groups in gatherings of family members, relatives or close friends. Since preparing and cooking these types of foods are laborious and time-consuming for one person, the dough and ingredients are prepared in groups while people keep chatting and conversing at the same time. Conversations and talks during the preparation of havasanah foods are an important cultural aspect of Afghan foods.
Samosa is a popular snack and appetiser cooked and served throughout Afghanistan that has been served in homes, restaurants, and even street food stalls. Samosa has become an integral part of Afghan cuisine that is cooked almost in every province. The Afghan version of samosa is similar to those found in neighbouring countries but it has its unique regional variations in terms of flavour and ingredients.
In Afghanistan, samosas are enjoyed at various occasions, including family gatherings, holidays, and celebrations. They are not only a delicious snack but also a symbol of the rich and diverse culinary heritage of the country.
Afghan Samosa is cooked from multiple ingredients including diced or mashed potatoes, minced beef or lamb, a mix of spices such as cumin, coriander, or turmeric, green peas, and fresh herbs like green onions. Not only is Samosa served in homes and restaurants, it is also a popular street food in Afghanistan that many street stalls cook and sell it. The main point is that Samosa is not considered a main meal, but it is mainly a snack.
Once the dough is prepared in these shapes, we simultaneously prepare the fillings, which are a combination of aromatic herbs like parsley and coriander, along with special spices, along with diced potatoes, carrots, chickpeas, and green peas. These ingredients are sautéed together and made ready for being served. Once the samosa fillings are ready, they are allowed to cool down. Then, the dough is gradually shaped into the distinctive semicircular samosa form, and the filling is added and the four sides are tightly sealed to prevent it from opening during cooking.
Like the Ashak dish we serve in our restaurant, samosa is also deep-fried in oil. This makes Samosa is a versatile appetiser.
Similar to other havasanh Afghan foods, preparing the dough is the most laborious task. Here, in Australia, we use ready-made dumpling wrappers which are available in grocery stores and still offer excellent quality. The laborious task of manually preparing dough for havasanah foods like Ashak, Manto, or Samosa does not make it economically feasible to manually prepare them, and that is why we have chosen to buy pre-made dumplings from department stores. These dumplings still offer a good quality as well as doughs prepared manually.
Typically, we serve samosa with a yoghurt and garlic sauce for customers, which can perform the dipping function. This sauce is a flavorful dip that combines yoghurt and garlic, with a hint of pepper and herbs, creating a very tasty and flavorful dip.
These little triangles of goodness are packed with tasty fillings that will make your taste buds dance. They are crispy on the outside, and so-delicious on the inside. Starting your meal with these samosas is like starting your day with a smile as it sets the tone for something amazing. Don't miss out on this appetiser wonder; order your samosas now and treat yourself to a joyful, flavour-packed experience!
