Everybody loves samosas. The crunch, the taste, the slight spiciness. I can guarantee that nobody would turn their noses up at one.

However there is one thing to note. You see, not all samosas are made equal. There is the Gujarati Samosa, and then there is the insignificant cousin – the Punjabi Samosa.

Don’t quote me on this, but I heard somewhere that when the elephant god Lord Ganasha created the world, he decided the Gujarati samosa was the only samosa worthy of being one. The thin crispy pastry, hand crafted from Hindu hands, would be unrivalled amongst the whole of India.

He organised a group, a sort of Hindu illuminati, and they were granted a secret recipe that could never be shared outside of a trusted circle of Sweet & Savoury chefs.

The Punjabi Gods, however, were envious of this Samosa, and tried to compete with their own – the Punjabi samosa. 

However, they failed miserably with their attempt. They couldn’t replicate what the Hindus mastered, and ended up with a pastry so thick, and a filling of so little, that it was basically an out of date croissant. Even the rats and sea gulls would turn their noses at it.

The Punjabi gods admitted defeat, and instead focused on a Chole Masala with a paratha on the side. It was a great success, and became a staple of Punjabi restaurants. Somehow, the Punjabi samosa still lives on, but only because it’s so easy to mass produce, and also because the white people, who enjoy these at Tandoori restaurants, generally don’t know any better.

I’m not sure if the above was true, but what I do know is that the Gujarati Samosa is the one true Samosa of the world.