The Savory Samosa

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When you bite into a warm samosa, the first thing you'll notice is its wonderfully tender, thin pastry crust, golden-brown from deep-frying. Inside are peas, potatoes, or small chunks of cauliflower, seasoned not too little so that the samosa's bland, and not too much so that it's hot, but just enough to delight the palate. Many flavors harmonize as you taste the crust and filling together, all permeated by the rich, regal flavor of the ghee (clarified butter) that the samosa was cooked in.

Even though they taste great, however, there's no point in relishing samosas unless they've been offered to Krishna. That's when they become prasadam. Then when we eat them, besides being delicious, they'll draw our thoughts from matter to spirit—and that will be the perfection of our eating.

[This article was published in a 1983 issue of Back to Godhead magazine (Vol. 18, No. 9). For the full article on chapatis by Visakha Dasi, visit]


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