Samosa
A fried turnover with savoury filling, popular across South Asia.
A samosa is a fried turnover originating from the Indian subcontinent, characterized by a savoury filling. The most common filling consists of spiced vegetables, such as potatoes, onions, and peas, but variations can include cheese like paneer, meat, or even fish. The name of the dish traces back to the Middle Persian word sambosag, which translates to 'triangular pastry'. Depending on the region, samosas are shaped as triangles, cones, or crescents, and are frequently accompanied by chutney. While typically savoury, sweet versions incorporating traditional Indian flavours or chocolate are also produced.
The South Asian samosa is believed to have evolved from a medieval Middle Eastern precursor that was baked rather than deep-fried. The earliest known mention of a similar dish comes from the Abbasid-era poet Ishaq al-Mawsili, who praised the sanbusaj. Recipes for this precursor appear in 10th- to 13th-century Arab cookery books under names like sanbusak, sanbusaq, and sanbusaj, all derived from Persian. In Iran, the dish was popular until the 16th century, though its popularity later became confined to certain provinces. The Central Asian version, known as samsa, was introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia who worked in the royal kitchens of the Delhi Sultanate. The scholar and poet Amir Khusrau wrote around 1300 CE that nobles enjoyed samosas made with meat, ghee, and onion. The 14th-century traveller Ibn Battuta described a meal at the court of Muhammad bin Tughluq where samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts, and spices, was served. The medieval Indian cookbook Ni'matnāmah Naṣir al-Dīn Shāhī, created for the ruler of the Malwa Sultanate, details the art of making samosas, and the 16th-century Mughal document Ain-i-Akbari mentions a recipe for qottab, which it notes the people of Hindustan call sanbúsah. The samosa gained widespread popularity due to its savoury flavour and convenience, becoming a readily available snack for workers and travellers across India, Pakistan, and Central Asia.
Quick Facts
- Region
- South Asia, West Asia, East Africa, Central Asia, Southeast Asia, West Africa
- Course
- Entrée
- side dish
- snack
- Served
- Hot
- Main ingredients
- Flour
- vegetables (e.g. potatoes, onions, peas, lentils)
- spices
- chili peppers
- mince
- and cheese
- Place of origin
- Central Asia and the Middle East
Facts from the source article.
Lore & Background
The samosa's precursor is traced to medieval Middle Eastern baked pastries called sanbusaj, mentioned by the Abbasid-era poet Ishaq al-Mawsili. Recipes appear in 10th–13th-century Arab cookery books under names like sanbusak and sanbusaq, all from the Persian word sanbosag. In Iran, the dish was popular until the 16th century but later restricted to certain provinces. The Central Asian samsa was introduced to the Indian subcontinent in the 13th or 14th century by chefs cooking in the royal kitchens of the Delhi Sultanate. The traveller Ibn Battuta described a meal at the court of Muhammad bin Tughluq where sambusak was served before pulao. The medieval Indian cookbook Ni'matnāmah Naṣir al-Dīn Shāhī mentions the art of making samosa, and the 16th-century Mughal document Ain-i-Akbari gives a recipe for qottab, which it says 'the people of Hindustan call sanbúsah'.
Reader's Guide
The samosa gained popularity due to its savoury flavour and convenience, becoming a readily available snack for workers and travellers across India, Pakistan, and Central Asia. Its regional varieties are extensive: in eastern India, smaller versions called singara or shingra are filled with potato, peanuts, and raisins; in Hyderabad, a smaller version with thicker pastry and minced meat is called lukhmi; in Karachi, a thin-crusted kaghazi samosa resembles a wonton wrapper. In Central Asia, the samsa is baked in a tandoor rather than fried. Across Africa, samosas are known by variants such as sambuus in Somalia and samoussas on Réunion. In Portuguese-speaking regions like Goa and Portugal, they are called chamuças. The samosa has also become a common frozen food in English-speaking countries. Its enduring legacy lies in its adaptability: sweet versions with chocolate or traditional Indian flavours exist, and the pastry can be made with filo or flour tortillas. The samosa remains a symbol of cultural exchange, evolving from a medieval Middle Eastern turnover to a global snack.
Frequently Asked Questions
What is Samosa known for?
Samosa's primary role is as a savory street food and snack served across South Asia and by the Indian diaspora worldwide. It is prepared by deep-frying a dough wrapper around a spiced filling, which can range from vegetables and paneer to meat or fish.
What is the origin of Samosa's name?
The name comes from the Middle Persian word 'sambosag,' which simply means 'triangular pastry.' This etymology reflects the dish's roots in Persian and broader Middle Eastern culinary traditions before it became a defining snack of the Indian subcontinent.
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