Dish · indian
Samosa
A triangular pastry filled with spiced potato and peas, folded and deep-fried until the shell turns crisp and blistered. Eaten as a snack with tamarind or mint chutney.
Where it comes from
The pastry traces back to Central Asian and Persian traders who brought similar filled pastries into South Asia through trade routes centuries ago, adapted over time to local fillings like spiced potato. It became a fixture of Indian street food and tea stalls.
What cooks argue about
Cooks argue over adding carom seed to the dough for flakiness, and over how dry the potato filling needs to be, since trapped moisture causes the samosa to burst or turn soggy while frying.
Versions
Nobody has published a samosa here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
green peas
cumin seeds
vegetable oil