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

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