World Samosa Day September 5th 2023, History, Celebration and Recipes

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World Samosa Day September 5th 2023, History, Celebration and Recipes

World Samosa Day September 5th 2023, History, Recipes and Celebration

World Samosa Day 2023 Samosas are one of the most favored snacks each over the world. Believed to have begun nearly in the Middle East, Samosas are small fried triangular pockets filled with a stuffing of choice. From veg filling similar as mixed vegetable sauté and Paneer, to the non-vegetarian options similar as funk or mutton, Samosas are great for any evening.

They’re loved for their brickle surface and the surprising taste of the stuffing outside. Besides being lip-smacking, Samosas are also sating in nature. Every time, World Samosa Day is celebrated across the world where people celebrate these little snacks and their taste.As we gear up to celebrate World Samosa Day, then are a many data to know.

History of World Samosa Day

Samosas are believed to have begun in the Middle East, back in the 10th century. Around 13th or 14th century, dealers brought the delicious snacks to India, and since also, Samosas have been an absolute fave.

The brickle delicious surface of a Samosa is made with Maida or wheat flour, and paddings of peas, onions, vegetables, Paneer, mutton, or funk are put outside and also deep-fried till they turn golden brown in color. Samosas are a common snack set up in roadside booths in the gloamings.

Occasionally, a mint or coriander chutney is served with the samosas to enhance the taste and add the pungent flavor to the snack.

How to Celebrate World Samosa Day

Samosas are meant to be celebrated for being the most favorite snack. It is sating in nature, delicious and important loved. There are a number of ways to celebrate World Samosa Day. We can eat as numerous samosas as we can on this day. From paneer samosas to funk samosas to onion samosas, we should go out and try them all. Another way to celebrate is by learning to make samosas at a home. The form is simple, and formerly we learn it, we can noway stop making them for evening snacks. Throwing a samosa party and calling all musketeers and cousins to a home to have a delightful evening another great way to celebrate the day.

Recipes – Eat 4 Delicious Samosas

Here are some Amazing Samosa Recipes you must try:

1. Punjabi Aloo Samosa


For the dough:

5 kg all-purpose flour

1.25 cups vegetable oil or ghee

3 tablespoons salt

Water (for kneading)

For the filling:

10-12 kg potatoes, boiled, peeled, and mashed

2.5 kg green peas (fresh or frozen)

1 cup vegetable oil

1/4 cup cumin seeds

1/4 cup mustard seeds

1/4 cup ginger-garlic paste (or minced ginger and garlic)

20-25 green chilies, finely chopped (adjust to your spice preference)

1/4 cup turmeric powder

1/4 cup ground coriander

1/4 cup garam masala

2-3 tablespoons red chili powder (adjust to your spice preference) Salt to taste

1 cup chopped fresh coriander leaves (cilantro)

1 cup lemon juice

Prepare the dough:

  • In a large mixing coliseum or artificial mixer, combine the each-purpose flour, swab, and vegetable oil painting or ghee.
  • Gradationally add water and knead the dough until it’s smooth and firm. You may need to use a large-scale kneading machine for this process.
  • Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the stuffing

  • In a large artificial – sized visage or kettle, toast the vegetable oil painting over medium heat.
  • Add the cumin seeds and mustard seeds. When they start to expectorate, add the diced green chilies and gusto – garlic paste. Sauté for a many twinkles or until fragrant.
  • Add the mashed potatoes and green peas to the visage. You may need to use large cuisine outfit for this step.
  • Stir in the turmeric greasepaint, ground coriander, Garam Masala, red chili greasepaint, and swab. Mix well and cook for 10- 15 twinkles, stirring sometimes, until the potatoes and peas are carpeted with the spices and come scrumptious.
  • Remove from heat and stir in the diced fresh coriander leaves and bomb juice. Allow the stuffing to cool fully.

Assemble the samosas

  • Divide the rested dough into large equal – sized portions and roll each portion into a smooth ball.
  • Roll out each ball into a large thin round or circle (using artificial – sized rolling outfit if available).
  • Cut the rolled dough into halves to make twosemi-circles.
  • Take one fraction, encounter water along the straight edge, and form a cone by folding it in half, pressing the straight edge to seal, creating a fund.
  • Stuff the cone with the set potato and pea stuffing, but do not overfill.
  • Seal the open end of the cone by pressing the edges together to form a triangular confection. insure it’s sealed duly to avoid the stuffing from oohing while frying. reprise this process for all the dough portions and filling.

Fry the samosas

  • Toast a large artificial – sized deep frying visage or range with oil painting over medium-high heat.
  • Precisely slide the set samosas into the hot oil painting and shindig in batches until they’re golden brown and crisp, turning sometimes. Use artificial – sized frying outfit if available.
  • Remove the fried samosas using applicable artificial – sized implements and place them on racks or servers to drain redundant oil.
  • Serve the samosas
  • Allow the samosas to cool slightly before packing them into suitable holders.

2. Veggies Spice Samosa


For the samosa dough

5 kg all-purpose flour

250 ml vegetable oil

1 tsp salt

Water (as needed)

For the vegetable filling:

10 kg mixed vegetables (potatoes, peas, carrots, beans, etc.), finely chopped

2 kg onions, finely chopped

500 g green chilies, finely chopped (adjust to your spice preference)

250 g ginger-garlic paste

200 ml vegetable oil

50 g cumin seeds

100 g coriander powder

50 g garam masala

100 g ground turmeric

Salt to taste

Fresh coriander leaves, chopped (for garnish)

Lemon juice (optional, for added flavor)

For deep frying:

Vegetable oil (as needed)


1. Prepare the Samosa dough

In a large mixing coliseum, combine the flour and swab. Gradationally add the vegetable oil painting while mixing. Add water sluggishly and knead until you have a establishment and smooth dough. Cover the dough with a damp cloth and let it rest for about 30 Minutes.

2. Prepare the vegetable filling

Toast the vegetable oil painting in a large visage or wok. Sauté the cumin seeds until they sizzle. Add the diced onions and green chilies. Cook until the onions turn translucent. Stir in the gusto – garlic paste and sauté for a many further twinkles. Add the diced mixed vegetables and cook until they’re tender. Mix in the coriander greasepaint, garam masala, ground turmeric, and swab. Cook for another 5- 7 Minutes until the spices are well incorporated. Voluntarily, add a squeeze of bomb juice for redundant flavour. Remove the stuffing from heat and let it cool fully.

3. Shape and fill the samosas

Make small, equal-sized balls out of the resting dough. Roll each ball into a thin round or round shape( roughly 6- 8 elevation in periphery). Cut the rolled dough in half to produce twosemi-circles. Take one fraction, bedew the straight edge with water, and form a cone shape by folding it over and sealing the edges, creating a fund. Fill the cone with a spoonful of the vegetable stuffing. Fold and crimp the open edge tightly to seal it.

4. Deep fry the samosas

Toast a large pot with vegetable oil painting for deep frying. Precisely slide the set samosas into the hot oil painting, making sure not to overcrowd the pot. Fry them on medium-high heat until they turn golden brown and crisp. This generally takes about 5- 7 Minutes per batch. Remove the fried samosas and drain redundant oil on paper Towel.

5. Serve

Serve hot samosas with chutney or sauce of your choice, garnished with fresh diced coriander leaves.

3. Pink Samosa


For dough

Flour – 3 cups

Water – 1 cup

Salt – as required

Ghee – 2 tsp

Beetroot juice – ½ cup

For Stuffing

Goat cheese – 100 gm

Figs – 50 gm (chopped)

Cranberry – 50 gm (Chopped)

Refined oil – for frying


  • Prepare the dough, take a mixing coliseum add flour and ghee rub it well to make it lumps free and start kneading by adding admixture of water and beetroot juice little at a time and make a stiff dough.
  • Cover the dough with a damp muslin cloth and keep away for about half an hour.
  • Prepare the filling blend, scapegoat rubbish, diced figs and cranberry.
  • Formerly done, roll out many small sized balls from dough. Flatten them further with the help of your triumphs and also with a rolling leg give them a ovel shape and cut in half. Now dip your hands in water, fold the edges of the semi circle in order to give it cone shape.
  • Take the stuffing with help of a ladle and stuff it in the cone. Seal the ends duly by pressing the edges smoothly with your fritters. also heat oil painting in a kadhai and deep shindig the samosas on low heat until they attain the needed colour.
  • Serve hot with mint chutney.

4. Kulfi Samosa


Edamame – 50 gm

Chickpeas boiled – 50 gm

Mint chopped – 5 gm

Coriander leaves chopped – 5 gm

Mint leaves chopped – 5 gm

Garam masala powder – 5 gm

Green chilli chopped – 5 gm

Red chilli powder – 5 gm

Pototo boiled – 100 gm

Oil – 500 ml

Salt – 5 gm

Samosa dough

Maida – 225 gm

Sesame seeds paste – 100 gm

Vegetable fat – 80 gm

Ajwain – 3 gm

Ragda chaat

White peas boiled – 100 gm

Salt – 5 gm

Lemon juice – 5 ml

Onion chopped – 10 gm

Tomato chopped – 5 gm

Green chilli chopped – 3 gm

Coriander chopped – 5 gm

Green chutney – 50 gm

Imli chutney – 50 gm

Nylon sev – 10 gm

Pomegranate seeds – 5 gm

Coriander chopped – 2 gm


  • Mix all the dough constituents except vegetable fat. Now warm the fat and make crispy dough and rest for an hour.
  • Heat oil painting, shindig green chili, edamame, chickpeas, and potatoes. Fry the potato admixture for 20 twinkles. Add greasepaint spices and sauces. Mix well, divide the dough into 25 gm balls and keep away.
  • Roll out the dough and cut into 10 cm length and 5 cm range. Fill the set admixture and shape into Kulfi shape and seal the edges precisely. Deep shindig till golden brown in moderate hot oil.
  • Prepare the Ragda by assembling all Ragda constituents. While serving, place the Ragda constituents first, also samosa on top. Garnish with mint- Imli chutney, pomegranate seeds and nylon Serve hot.

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