Delicious from all angles!

Within a triangular flour casing, a samosa packs regional flavours from across the country

A friend asked me some days ago if there was anything that I could eat day in and day out and not get bored of it. I gave it some thought and then said, ‘samosa’. I am inordinately fond of this dish, and there is a good reason why I never tire of it. For, within a triangular flour casing, there can be various kinds of fillings.

Some of my favourite ones — from Kallan Sweets in the Jama Masjid area, for instance — are stuffed with minced meat. The Bengali singara may have cauliflower florets in it, or small pieces of potatoes with the skin, sautéed with peanuts. The small dry samosa, found in some parts of Delhi, is stuffed with peas. And I have also had kheerer singara, a Bengali khoya-stuffed samosa.

That is why, as the city went into festive mode earlier this week, I went looking, on the Net, for some samosas to mark the occasion. I had earlier come across an eatery called Samose (; Address: Shop No. 5, Lotus Plaza, Vaibhav Khand, Indirapuram, Ghaziabad) and found its menu rather interesting. I went to the site and decided that we could do with a Jodhpuri samosa, a Bengali samosa (₹20 for one), chicken masala samosa (₹55), mini chicken masala samosa (₹30) and aloo samosa ghugni chaat (₹65). I ordered through a food aggregator app, timing it such that the samosas arrived at tea time.