From Crispy Samosas to Sweet Jalebis: Varieties, Ingredients, and Health Concerns

In India, few things can match the joy of biting into a hot samosa with a cup of evening tea or enjoying warm, syrup-soaked jalebis after dinner. These snacks are loved across regions and generations, offering a blend of flavor, nostalgia, and comfort. But as much as they're celebrated, there's growing concern about their high fat and sugar content, prompting the Health Ministry to introduce warning boards in public cafeterias.

Samosas: More Than Just Potatoes
Traditionally, samosas are known for their spiced potato filling, but today, their diversity has expanded dramatically. Here are some of the most popular types found in India today:

• Aloo Samosa (classic mashed potato and peas)

• Mix Veg Samosa (carrots, beans, peas, and spices)

• Paneer Samosa (cottage cheese filling)

• Chicken or Mutton Samosa (spiced minced meat)

• Chowmein Samosa (popular with kids and youth)

• Cheese Samosa (melted cheese and seasoning)

• Pizza Samosa (a fusion of Italian and Indian flavors)

• Chocolate Samosa (a dessert twist, filled with melted chocolate)

• Macaroni Samosa (macaroni pasta with mild spices)

Each version has its own texture and taste, but one thing in common is the deep-frying, often in oil or ghee, which increases the trans fat content.

What goes into making a samosa?
To make the dough, refined flour is mixed with ajwain (carom seeds), salt, ghee or oil, and water to form a tight dough. The filling typically includes boiled and mashed potatoes, green peas, green chilies, ginger, turmeric, garam masala, dry mango powder, and salt. In newer varieties, the filling can range from noodles to paneer, cheese, or even chocolate. The stuffed dough is shaped into cones and fried until golden.

Jalebi: The Golden Spiral of Sweetness
Jalebi is one of the most iconic Indian sweets, often enjoyed hot and crispy. Here's how it's made:

A batter is prepared using refined flour (maida), baking powder, curd, and a bit of water. This batter is left to ferment for about 6–8 hours. Meanwhile, a sugar syrup is made by heating sugar and water, often flavored with lemon juice, cardamom, or rose essence. The fermented batter is poured in spiral shapes into hot oil or ghee, fried till golden, and then immediately soaked in syrup for that rich, sticky sweetness.

Why the Health Ministry is concerned
Both samosas and jalebis are high in calories, saturated fats, trans fats, and sugar, making them potential contributors to lifestyle-related health issues like diabetes, obesity, and heart problems. The Health Ministry has now asked central institutions like AIIMS Nagpur to install “Oil and Sugar Boards” in cafeterias to raise awareness. These boards will indicate the fat and sugar levels in items like samosas, jalebis, laddus, pakoras, and pav, so that consumers can make more informed choices.