India's beloved street snack: spiced potato and pea filling wrapped in flaky pastry, shaped into triangles and fried until crisp.
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The samosa's roots lie beyond India, in the Middle East and Central Asia, where triangular meat pastries known as sambusak or samsa were carried along trade routes to the subcontinent. In the 14th century the traveller Ibn Battuta described sambusak filled with minced meat and almonds being served at the court of the Delhi Sultanate.
The potato samosa so common in India today is comparatively recent, since potatoes only reached the subcontinent with the Portuguese in the 16th and 17th centuries. Over time the vegetarian samosa became a staple of street food and teatime across India, especially in regions with large vegetarian populations.