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Village Samosa Business: Ramesh Behera’s stall in Kutela Chowk of Saraipali is today famous by the name of Samosa King. The secret of their success is the crunchy samosas fried on low flame and their delicious taste. More than 700 samosas are sold every day. Due to low cost, hard work and quality, Ramesh’s stall has now become a local brand.
Raipur : Samosa business may be small, but in terms of profits it is no less than any big business. If attention is paid to taste and quality, then queues of customers automatically form. This business is growing rapidly due to low cost, easy process and local taste. With skill and dedication, even a roadside stall can become a big business. Success is not always achieved by big resources, but by right technology and continuous hard work.
A small cart at Kutela Chowk of Saraipali in Mahasamund district is a living example of this. Here Ramesh Behera has been selling samosas for the last 10 years, but today he is known as ‘Samosa King’. Every day about 700 samosas are consumed from his cart, that too in just a few hours. Ramesh Behera says that the secret of the real success of his business lies in ‘slow flame’. They say, making samosa is easy, but making it crispy and tasty is an art. If the oil is too hot, the samosa gets burnt from outside and remains raw from inside. So I fry each samosa on medium flame for about 20 minutes.
This technique of cooking on low flame makes Ramesh’s samosas different from other carts. Their samosas are crispy from outside and soft from inside. Light seasoning of garam masala, dry mango powder and coriander powder in potatoes further enhances the taste. This quality and consistency has become the biggest strength of his business.
The flavor of hard work and belonging
In a plate of Rs 20, Ramesh serves three large samosas, along with chickpeas, spicy-sweet chutney and chilli-garlic instant chutney. Customers say that this taste has not only spices but also the flavor of hard work and belongingness. Ramesh learned this skill from his father, who once used to sell samosas at this cart. Today Ramesh is carrying forward that family tradition with modern business thinking. There is a crowd at his cart from morning till evening. Ramesh Behera’s stall has now become not just a breakfast place but a local brand.
Engaged in journalism for 7 years. Studying Masters in Journalism from Allahabad University. Experience of responsibility as reporter, sub-editor and bureau chief in Amar Ujala, Dainik Jagran and Sahara Samay Sansthan. Sports, arts…read more
Engaged in journalism for 7 years. Studying Masters in Journalism from Allahabad University. Experience of responsibility as reporter, sub-editor and bureau chief in Amar Ujala, Dainik Jagran and Sahara Samay Sansthan. Sports, arts… read more