The samosa is a beloved snack in Nepal, relished by both locals and tourists. This delectable pastry is said to have originated from Central Asia and was introduced to South Asia during the reign of the Mughal Empire. Samosas are commonly consumed as appetizers or snacks in Nepal, often paired with chutney or tea.
It is believed that the Mughals, who ruled over the Indian subcontinent between the 16th and 19th centuries, brought samosas to Nepal. The Mughals were known for their extravagant feasts and introduced a range of dishes to the region, including samosas. Over time, Nepali samosas evolved to have a more piquant filling than their Indian counterparts.
Nepali samosas have evolved considerably, featuring a diverse range of fillings from spicy potatoes to minced meat. Some variations even boast sweet fillings like coconut or chocolate. Nepali samosas are typically smaller than their Indian counterparts, making them an ideal bite-sized snack.
To make authentic Nepali samosas, you will require flour, oil, water, and a filling of your choice. The dough is rolled out and shaped into circles, which are then filled with the spicy filling and molded into triangles. The samosas are then deep-fried until they attain a golden-brown hue.
If you aspire to prepare Nepali samosas at home, follow these straightforward steps:
Savor your homemade Nepali samosas with your favorite chutney or a warm cup of tea.
Nepal offers a diverse range of samosas, each with a distinct filling and flavor. Some popular variations include: