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A samosa (/smos/) is a fried South Asian[2] pastry with a savoury filling, including ingredients such as spiced potatoes, onions, peas, meat, or fish. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.[3][4][5] Samosas are often accompanied by chutney, and have origins in medieval times or earlier.[3] Sweet versions are also made. Samosas are a popular entre, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas.

The English word samosa derives from the Hindustani word samosa (Urdu: , Hindi: ),[6] traceable to the Middle Persian word sanbosag ()[7] 'triangular pastry'.[8] Similar pastries are called sambusak in Arabic; medieval Arabic recipe books sometimes spell it sambusaj.[9]

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The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato, onions, green peas, lentils, ginger, spices and green chili.[18][19] A samosa can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil or (rarely) ghee to a golden brown. It is served hot, often with fresh green chutney, such as mint or coriander chutney, or tamarind chutney. It can also be prepared in a sweet form. Samosas are often served in chaat (a type of street food), along with the traditional accompaniments of either a chickpea or a white pea preparation, drizzled with yogurt, tamarind chutney and green chutney, and garnished with chopped onions, coriander, and chaat masala.

In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or singras ()[20] (the East Indian version of samosas) are popular snacks found almost everywhere. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins.[18] Shingras are wrapped in a thin sheet of dough (made of all-purpose flour) and fried. Good shingras are distinguished by flaky textures akin to that of a savory pie crust.

Singaras may be eaten as a tea-time snack. They can also be prepared in a sweet form. Bengali singaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than other singaras or their samosa cousins. Singara filled with cauliflower mixture is a popular variation. Non-vegetarian varieties of singaras are mutton singaras and fish singaras. There are also sweet versions, such as coconut singara, as well as others filled with khoya and dipped in sugar syrup.

In the city of Hyderabad, a smaller version of samosa with a thicker pastry crust and minced meat filling, referred to as lukhmi,[18] is consumed, as is another variation with an onion filling.

In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese chamuas, with a different style of pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney. Samosas in South India are made in different sizes, whose fillings are influenced by local food habits, and may include meat.

Both flat-shaped (triangular) and full-shaped (tetrahedron/triangular pyramid) samosas are popular snacks in Bangladesh. A Bengali version of the full-shaped samosa is called a (shingara) and is normally smaller than the standard variety. The shingara is usually filled with pieced potatoes, vegetables, nuts, etc. However, shingaras filled with beef liver are very popular in some parts of the country. The flat-shaped samosa is called a somosa or somucha, and is usually filled with onions and minced meat.

Samosas are called singadas in the eastern zone of Nepal; the rest of the country calls it samosa. As in India, it is a very popular snack in Nepalese cuisine. Vendors sell the dish in various markets and restaurants.

Samosas of various types are available throughout Pakistan. In general, most samosa varieties sold in the southern Sindh province and in the eastern Punjab, especially the city of Lahore, are spicier and mostly contain vegetable or potato-based fillings. However, the samosas sold in the west and north of the country mostly contain minced meat-based fillings and are comparatively less spicy. The meat samosa contains minced meat (lamb, beef, or chicken) and is very popular as a snack food in Pakistan.

In Pakistan, the samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called kaghazi samosa (Urdu: ; "paper samosa" in English) due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Another variant, popular in Punjab, consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander leaf salad, as well as various chutneys to top the samosas. Sweet samosas are also sold in the cities of Pakistan including Peshawar; these sweet samosas contain no filling and are dipped in thick sugar syrup.

Another Pakistani snack food, which is popular in Punjab, is known as "samosa chaat". This is a combination of a crumbled samosa, along with spiced chickpeas (channa chaat), yogurt, and chutneys. Alternatively, the samosa can be eaten on its own with a side of chutney.

Similar snacks and variants of samosas are found in many other countries. They are derived either from the South Asian somasa or are derived from the medieval precursor that originated in the Middle East.

In Indonesia, samosas are locally known as samosa, filled with potato, cheese, curry, rousong or noodles as adapted to local taste. They are usually served as a snack with sambal. Samosa is almost similar to Indonesian pastel, panada and epok-epok.

The variety of samosa made in Ethiopian cuisine is known as "sambusa" or lentil "sambusa" (Amharic: ) and is filled with lentils along with usually being blended with traditional spices. Due to it being vegan, it is often consumed during Ethiopian Orthodox fasts.

Samosas, locally called samoussas, are a popular snack on Runion and Mauritius as both islands have faced large waves of labor immigration from the Indian subcontinent. The samosas there are generally smaller and filled with chicken, cheese, crabs or potatoes. There are also varieties such as chocolate and banana or pizza.[26]

In Goa (India) and Portugal, samosas are known as chamuas. They are usually filled with chicken, beef, pork, lamb or vegetables, and generally served quite hot. Samosas are an integral part of Goan and Portuguese cuisine, where they are a common snack.

A samosa-inspired snack is also very common in Brazil, and relatively common in several former Portuguese colonies in Africa, including Cape Verde, Guinea-Bissau, So Tom and Prncipe, Angola, and Mozambique, where they are more commonly known as pastis (in Brazil) or empadas (in Portuguese Africa; in Brazilian Portuguese, empada refers to a completely different snack, more like a two-crust pie, always baked, small in size, and in the form of an inverse pudding).

Samosas are popular in the United Kingdom, Australia, New Zealand, Trinidad and Tobago, Barbados, Guyana, Uganda, South Africa, Rwanda, Kenya and Tanzania, and are also growing in popularity in Canada,[32][33] and the United States. They may be called samboosa or sambusac, but in South Africa, they are often called samoosa.[34] Frozen samosas are increasingly available from grocery stores in Australia, Canada, the United States,[35] and the United Kingdom, where they are also frequently sold fresh by local Indian and Pakistani street market vendors.

Al-Shabaab, the extremist group controlling parts of Somalia, banned samosas in 2011 because the triangular shape could represent the Christian holy trinity, as well as over concerns about the possible use of rotten meat in the filling. [38]

We usually avoid eating fried snacks in cafes and restaurants for health reasons. Years ago I learnt making samosas as my kids would keep asking for them. Making them at home is super easy if you learn the steps correctly especially making the crust.

In this post I share the Samosa Recipe with potato stuffing, you can also make keema samosa using this Keema recipe for the stuffing. This Punjabi samosa recipe is roughly adapted from the Punjabi Chef Harpal Singh.

22. This will give you a perfectly standing samosa. Finish making all your samosas. If you prefer to bake them, preheat the oven to 360 F or 180 C for 20 mins. Brush oil generously and bake them for 30 to 40 minutes, flipping them after 15 minutes.

24. Gently slide the samosas one by one slowly. After you add them to the hot oil, you must see very tiny bubbles rising slowly. You should not be hearing any sizzling noise as it happens with the regular deep fried snacks.

Yes samosas can be baked. But fried samosas taste the best. I have tried baking these after brushing them generously with oil at 340 to 360 F/ 170 to 180 C in a preheated oven for 35 to 40 mins. The results were fine but not as good as the fried ones.

Wheat flour or all-purpose flour? Which is better for samosa? I have tried with wheat flour too but the results were not great. If you are into healthy eating and have completely stopped eating all-purpose flour, then you can make with wheat flour.

You can also use half wheat flour and half all-purpose flour but all wheat flour does yield hard not very good samosa. I used organic all-purpose flour here. For health reasons prefer organic flour or at least unbromated flour. e24fc04721