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.
Nobody has published a samosa recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.