A national favourite samosas are traditionally made with potato and vegetable fillings. The item is now poised to get spiced up with a variety of fillings ranging from herbal to mushroom and cheese to cater to American taste buds. These samosas are being specially made for Americans. Situated about 185 kilometers from Shimla, the state's capital, Shubhkher commenced preparing these samosas six months ago with an admix of mushroom Mazola cheese and herbs produced locally.
According to Ashiwani Kumar, Production Manager, Himalayan International, 6000 deep fried samosas are produced each day and two lakh per month.
An annual turnover of 1.5 crore pieces is being targeted initially. Eventually, experts expect the annual turnover from herbal samosa exports to be valued at Rs 10 crore.
Manufacturers are also eyeing the domestic market, as they believe, it will be popular among traditionalists.
Locally produced herbs ensure a longer shelf life for these samosas.
This Indian snack's popularity in abroad has grown in the last few decades and is available in Europe, America and Africa.