I love samosa dipping sauce by the way...

By the way, I love samosas, especially those with samosa dipping sauce! They're fantastic little pockets of heaven. Usually deep fried but sometimes baked, as in that MeyerFoodBlog example (Cape Town ones? Amazing!)

Of course, I imagine there are many different kinds of samosas. They're quite popular in Africa, the Middle East and Asia -- and you know how much I love my Asian food!

Samosas are usually spiced nicely, deliciously, with a good flavor combination. Usually some sort of turmeric, cumin, coriander, all the amazing things that man needs in his life!

According to Wikipedia, samosas are at least a thousand years old! They come from the 900--how ancient is that? They apparently (in the same article) were served to royalty and contained much the same flavor profile--onions, spices, fried dough or pastry. You really can't go wrong. And who would be able to?

I've seen other variations of samosas as well. This one from the foodnetwork.com is particularly interesting. However, I truly, really do not agree with the idea that you should be putting European flavors (spinach here) in this traditionally Asian subcontinent dish. It seems like disrespect, actually.

Now, of course, I'm not some PC police. You can't, however, deny the fact that  there are lots of different foods that are just bastardizations of the traditional recipes. Anyway, that's a different topic for another day.

The samosa dipping sauce for the FoodNetwork recipe, however, is what--olive oil? Come on man...

Nonetheless, as I said, I love the samosa dipping sauce from the recipe I listed above (from MeyerFoodBlog) and I've seen similar ones across the internet. Of course, I prefer that one because it seems to be the easiest.

It's made from yogurt (I don't like dipping sauces that aren't made from yogurt). Really, the reason you need the yogurt is so that you can have a break from the spicy samosas. If your samosas aren't spicy, then really, what are you doing?

That's just my personal taste but...please. Your sauce is a counterpoint to the fantastic, SPICED flavors of the samosas. No spices, then you really don't need the dipping sauce.

Anyways, before I get too riled up--I just want to remind you guys to stay true to your roots. Ok, they don't have to be your roots, but food is so connected to culture. At least try to respect what you're eating. It's ok to experiment, but see first how the original food tasted, why it tasted like that, and then don't try to bastardize it!

Thanks. And, once again, may the power of the samosas and the fantastic (and yogurty) samosa dipping sauce be with you!