A small, square shape deviating from the traditional triangle of the samosa, this fried hybrid offering works as a cocktail snack and is particularly inviting during the monsoon season when the palate craves something hot and crunchy, like pakoras or bhajias.
This quirky dish is an extension of its culinary cousins-- Chinese dosa and Chinese bhel, the latter particularly, as it has taken over Mumbai’s streets with a vengeance. The saying: ‘Let China sleep, when she awakes the world will tremble’ certainly looks to be gaining traction in the city’s bylanes.
This samosa, is slightly Oriental on the inside, but has some Indian masala and is deep-fried. It goes well with date/imli or green chutney. One can savour it with ketchup, too.
Now, if only Sino-Indian relations blended so effortlessly.