Samosa is a common snack in India, Pakistan and the rest of South Asia. It likely originated in Central Asia prior to the 10th century.

It generally consists of a fried triangular-/pyramid-shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffings like minced meat and fish are often used. The size and shape of a samosa, as well as the consistency of the

pastry used can vary considerably. It is spicy and is often eaten with chutney, such as mint, coriander or tamarind. It is often savored with tea or coffee. It can also be prepared as a sweet, rather than savory, form. In the city of Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince filled center is called a Luqmi.

Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions and coriander, and chaat masala.

Samosas have become popular in the United Kingdom and Persian Gulf countries as well. They are often called "Samboosa" or sambusac by the Arabs.

Similar foods

spring rolls and egg rolls (China and Vietnam), momos ( Nepal and Tibet), pasties ( UK, particularly in Cornwall), pastéis ( Brazil), pastechi ( Aruba), empanada (elsewhere in Latin America), calzones ( Italy), knishes (Ashkenazi) or turnovers ( America). Sometimes referred to as "potato dumplings" in New Jersey. Samoosas

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(Samosas) are also comon throughout eastern and southern Africa.

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