Samosa

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Samosa(s)
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Alternative namessambusa, samusa,[1] siṅgaṛā/siṅāṛā, samose
TypeSavoury turnover
CourseEntrée, side dish, snack
Place of originCentral Asia and the Middle East[2]
Region or stateIndia, South Asia, West Asia, East Africa, Central Asia, Southeast Asia, West Africa
Serving temperatureHot
Main ingredientsFlour, vegetables (e.g. potatoes, onions, peas, lentils), spices, chili peppers, mince, and cheese
Food energy
(per serving)
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A samosa (/səˈmoʊsə/) (Audio file "Samosa.ogg" not found) is a fried Indian subcontinent[3] turnover with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag (Script error: No such module "Lang".) (meaning 'triangular pastry'). It is made in different shapes, including a triangle, a cone, or a crescent, depending on the region.[4][5][6] Samosas are often accompanied by chutney and have origins in the Middle Ages or earlier.[4] Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South Asia and within the Indian diaspora across the world.

Etymology

File:Samosa Names.svg
Names of samosas in different countries. Many of the names derive from Persian.[7]

The English word samosa derives from the Hindustani word Script error: No such module "lang". (Template:Langx),[8] traceable to the Middle Persian word Script error: No such module "lang". (Script error: No such module "Lang".)[9] 'triangular pastry'.[10] Similar turnovers are called Script error: No such module "lang". in Arabic from Persian; medieval Arabic recipe books sometimes spell it Script error: No such module "lang".. All these word-forms are borrowed from the Persian.[7]

History

File:Nimmatnama-i Nasiruddin-Shahi 283.jpg
The Persian manuscript Ni'matnāmah Naṣir al-Dīn Shāhī explaining how samosas should be cooked
File:Sweets 1.jpg
Medieval Indian cookbook with Persian manuscript Ni'matnāmah Naṣir al-Dīn Shāhī (c. 16th century) showing samosas being served

The Indian/Pakistani samosa is believed to be derived from a medieval precursor from the Middle East[2][11] that was baked and not deep-fried. The earliest mention of a samosa precursor was by Abbasid-era poet Ishaq al-Mawsili, praising the sanbusaj. Recipes are found in 10th–13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj, all deriving from the Persian word Script error: No such module "lang".. In Iran, the dish was popular until the 16th century, but by the 20th century, its popularity was restricted to certain provinces (such as the Script error: No such module "lang". of Larestan).[4] Abu'l-Fadl Bayhaqi (995–1077), an Iranian historian, mentioned it in his history book, Tarikh-i Bayhaqi.[12]

The Central Asian samsa was introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia who cooked in the royal kitchens for the rulers of the Delhi Sultanate.[13] Amir Khusrau (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote around 1300 CE that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion, and so on".[14] Ibn Battuta, a 14th-century traveller and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts, and spices, was served before the third course of pulao.[15] Ni'matnāmah Naṣir al-Dīn Shāhī, a medieval Indian cookbook started for Ghiyath Shah, the ruler of the Malwa Sultanate in central India, mentions the art of making samosa.[16] The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qottab, which it says, "the people of Hindustan call sanbúsah".[17]

The samosa gained its popularity for its savoury flavour and convenience. The pocket-sized food item was a readily available snack for workers and travellers across India, Pakistan, and Central Asia.[18]

Regional varieties

Indian subcontinent

In Indian subcontinent, samosas are 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 potatoes, onions, green peas, lentils, ginger, spices and green chillies.[19][20] A samosa can be either vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil to a golden-brown colour. It is served hot, often as a chaat street food, with fresh chutneys.[21] In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singara (সিঙ্গারা) or shingra (Script error: No such module "Lang".)[22] (the East Indian version of samosas) is a popular snack found almost everywhere. They are a bit smaller than in other parts of India, with a filling of cooked diced potato, peanuts, and sometimes raisins.[19] In Hyderabad, a smaller version with a thicker pastry crust and minced meat filling, called lukhmi, is eaten.[19]

Both flat (triangular) and full-shaped (tetrahedron/triangular pyramid) samosas are popular in Bangladesh. A Bengali version of the full-shaped samosa is called a Script error: No such module "lang". (Script error: No such module "Lang".) and is normally smaller than the standard variety. The Script error: No such module "lang". is usually filled with pieces of potatoes, vegetables, and nuts.[22] Samosas are called Script error: No such module "lang". in the eastern part of Nepal, from their shape which is like a water caltrop (shingara in Eastern India); the rest of the country calls it samosa.[23]

A distinct variety, available in Karachi, is called Script error: No such module "lang".[24] (Template:Langx; "paper samosa") due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Fillings include beef, chicken, and lamb, or they can be made as a sweet.[25]

The samosas made in Maldivian cuisine are known as Script error: No such module "lang".. They are filled with a mixture including fish like tuna and onions.[26]

Central Asia

The samsa is a savoury turnover in Central Asian cuisines such as that of Uzbekistan. It consists of a pastry stuffed with meat and sometimes vegetables and baked in a tandoor oven, rather than being fried.[27]

In Tajik cuisine, Script error: No such module "lang". are triangular turnovers, filled with minced beef or mutton mixed with tail fat, flavoured with onions and spices, and baked in a tandoor oven.[28]

Southeast Asia

Samosas are called Script error: No such module "lang". (စမူဆာ) in Burmese, and are an extremely popular street snack in Burma. Samosas are also used in a traditional Burmese salad called samuza thoke (Script error: No such module "Lang".; Template:Lit), a salad of cut samosa pieces with onions, cabbage, fresh mint, light potato and chickpea curry broth, masala, chili powder, salt and lime.[29]

In Indonesia, snacks similar similar to samosas include pastel, panada and epok-epok.[25]

Africa

All across East Africa, samosas, known by several variants of the name, are popular. In Somalia, sambuus filled with vegetables, meat, or seafood are eaten on special occasions.[30] Samosas, locally called samoussas, are a popular snack on Réunion. They are filled with chicken, cheese, crabs or potatoes.[31]

South African samoosas[32][33] tend to be smaller than Indian ones.[34] Samosa dough is also used for a flatbread called farmaas puri, which consists of rolled-up sheets of dough stacked with minced meat, which are cut into thin circles and deep fried. Originating in South Africa, farmaas puri spread to Gujarati communities in India and Pakistan, where it is popular during Ramadan.[35]

In West African countries such as Ghana and Nigeria, samosas are a common street food. In Nigeria, they are usually served in parties along with chicken or beef, puff puff, spring rolls and plantains and are among the finger foods called "small chops".[36]

Middle East

Sambousek (Template:Langx) are usually filled with either meat, onion, pine nuts, za’atar, spinach dock, or cheese.[37][38] Sambousek is most popular during Ramadan.[39][40][41]

Sambuseh (Template:Langx) originated in Iran but is now rare there. The sweet fried turnover qottab is derived from it. Modern Iranian Sambuseh is made either with a sausage and pizza cheese based filling, or with vegetables.[42]

Sambusak (Hebrew: סמבוסק) comes in several distinct forms, as sambusak has been influenced differently by Sephardic and Mizrahi Jewish cuisine. Sephardi sambusak is generally thicker, baked, and stuffed with either cheese or beef and coated with sesame or nigella seeds. Mizrahi sambusak is generally thinner, larger, fried, and stuffed with curry-spiced chickpea and onion, and is usually not coated with seeds.[43][44]

Portuguese-speaking regions

In Goa (India), Portugal, and Angola, samosas are known as Script error: No such module "Lang".. They are filled with chicken, beef, pork, lamb or vegetables, and generally served quite hot. Samosas are an integral part of Goan Catholic and Portuguese cuisine, where they are a common snack.[45]

English-speaking regions

Samosas are popular in the United Kingdom and the English-speaking Commonwealth including Canada,[46][47] and in the United States. They may be called samboosa or sambusac, but in South Africa, they are often called samoosa.[48] Frozen samosas are increasingly available.[49] Variations can be made using filo,[50] or flour tortillas.[51]

See also

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References

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  1. ^ Page Module:Citation/CS1/styles.css has no content."samosa". Oxford English Dictionary (2nd ed.). Oxford University Press. 1989.
  2. ^ a b Page Module:Citation/CS1/styles.css has no content.Indigenous Culture, Education and Globalization: Critical Perspectives from Asia. Springer. 23 October 2015. p. 130. ISBN 978-3662481592. Archived from the original on 6 January 2019. Retrieved 5 January 2019.
  3. ^ Page Module:Citation/CS1/styles.css has no content."Samosa". www.britannica.com. Archived from the original on 4 September 2024. Retrieved 16 November 2022.
  4. ^ a b c Page Module:Citation/CS1/styles.css has no content.Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0. Archived from the original on 4 September 2024. Retrieved 29 February 2020.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Kaminsky, Arnold P.; Long, Roger D. (23 September 2011). Middle East Today: An Encyclopedia of Life in the Republic. ABC-CLIO. p. 151. ISBN 978-0-313-37462-3. Archived from the original on 27 May 2013. Retrieved 22 April 2012.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Reza, Sa’adia (18 January 2015). "Food's Holy Triangle". Dawn. Archived from the original on 28 October 2018. Retrieved 28 October 2018.
  7. ^ a b Page Module:Citation/CS1/styles.css has no content.Rodinson, Maxime; Arberry, Arthur; Perry, Charles (2001). Medieval Arab Cookery. Prospect Books. p. 72. ISBN 978-0907325918.
  8. ^ Page Module:Citation/CS1/styles.css has no content."Samosa". Archived from the original on 4 January 2004. Retrieved 22 April 2021.
  9. ^ Lovely triangles Script error: No such module "webarchive". Hindustan Times, 23 August 2008.
  10. ^ Nişanyan - Türkçe Etimolojik Sözlük: Samsa Script error: No such module "webarchive".. accessed: 26 April 2021.
  11. ^ Page Module:Citation/CS1/styles.css has no content."TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India's Favourite Street Snack". The Better India. 4 January 2017. Archived from the original on 5 January 2017. Retrieved 19 December 2021.
  12. ^ Beyhaqi, Abolfazl, Tarikh-e Beyhaghi, p. 132.
  13. ^ Page Module:Citation/CS1/styles.css has no content."TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India's Favourite Street Snack". The Better India. 4 January 2017. Archived from the original on 5 January 2017. Retrieved 7 May 2022.
  14. ^ Savoury temptations Script error: No such module "webarchive". The Tribune, 5 September 2005.
  15. ^ Regal Repasts Script error: No such module "webarchive". Jiggs Kalra and Dr Pushpesh Pant, India Today Plus, March 1999.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Bloom, Jonathan M. (2009). The Grove Encyclopedia of Islamic Art and Architecture. Vol. 1. Oxford University Press. p. 236. ISBN 978-0-19-530991-1.
  17. ^ Recipes for Dishes Script error: No such module "webarchive". Ain-i-Akbari, by Abu'l-Fazl ibn Mubarak. English tr. by Heinrich Blochmann and Colonel Henry Sullivan Jarrett, 1873–1907. Asiatic Society of Bengal, Calcutta, Volume I, Chapter 24, page 59. "10. Quṭáb, which the people of Hindústán call sanbúsah. This is made several ways. 10 s. meat; 4 s. flour; 2 s. g'hí; 1 s. onions; ¼ s. fresh ginger; ½ s. salt; 2 d. pepper and coriander seed; cardamum, cumin seed, cloves, 1 d. of each; ¼ s. of summáq. This can be cooked in 20 different ways, and gives four full dishes".
  18. ^ Page Module:Citation/CS1/styles.css has no content."The Story of the Samosa". Bayt Al Fann. 24 July 2023. Retrieved 4 December 2024.
  19. ^ a b c Page Module:Citation/CS1/styles.css has no content.Pal, Sanchari (4 January 2017). "TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India's Favourite Street Snack". The Better India. Archived from the original on 5 January 2017. Retrieved 1 May 2021.
  20. ^ Page Module:Citation/CS1/styles.css has no content."Samosas Recipe by Niru Gupta". NDTV Food. Archived from the original on 3 December 2017. Retrieved 23 April 2021.
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  22. ^ a b Page Module:Citation/CS1/styles.css has no content.চিংৰা. Xobdo.org. Archived from the original on 4 September 2024. Retrieved 23 November 2021.
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  26. ^ Xavier Romero-Frias, Eating on the Islands Script error: No such module "webarchive"., Himal Southasian, Vol. 26 no. 2, pages 69-91 Script error: No such module "CS1 identifiers".
  27. ^ Page Module:Citation/CS1/styles.css has no content.Odinaeva, Sabina; Khamidullaeva, Shodiya. "Tandoor Samsa: Happiness Baked Fresh!". Visit Uzbekistan Magazine. Retrieved 17 January 2026.
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  29. ^ Page Module:Citation/CS1/styles.css has no content."စမူဆာသုပ်‌". WE (in မြန်မာဘာသာ). Archived from the original on 11 January 2021. Retrieved 9 January 2021.
  30. ^ Page Module:Citation/CS1/styles.css has no content.Ahmed, Ifrah F. (6 May 2021). "Why Somali fried dumplings deserve a place on your table and in your heart". Los Angeles Times.
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  39. ^ Page Module:Citation/CS1/styles.css has no content."جدل حول "سمبوسة ولا سمبوسك وجلاش ولا أولاش".. فما أصل الكلمة؟" [Controversy over "Samosa or Sambousak, Goulash or Olash"... What is the origin of the word?]. Masrawy (in العربية). 1 May 2020. Retrieved 19 December 2025.
  40. ^ Page Module:Citation/CS1/styles.css has no content."«السمبوسة» نجمة المائدة الرمضانية.. ما أصلها؟" [Samosas, the star of the Ramadan table... what is their origin?]. Al Khaleej (newspaper) (in العربية). 5 April 2023. Retrieved 19 December 2025.
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  46. ^ Page Module:Citation/CS1/styles.css has no content."Lineups threaten to stall Fredericton's hot samosa market". CBC.ca. 30 January 2007. Archived from the original on 2 February 2007. Retrieved 25 May 2010.
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  48. ^ South African English is lekker! Script error: No such module "webarchive".. Retrieved 13 June 2007.
  49. ^ Trader Joe's Fearless Flyer: Mini Vegetable Samosas Script error: No such module "webarchive".. Retrieved 27 May 2019.
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