“Turning Every Kitchen into a Samosa Haven.”
MODHESHWARI SAMOSA
SAMOSA
The samosa made its way to the Indian subcontinent during the 13th and 14th centuries, introduced by traders and cooks from Central Asia and the Middle East, it underwent significant transformations. In India, local spices and ingredients were incorporated, and the cooking method shifted from baking to deep-frying, giving rise to the crispy texture we associate with samosas today.
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