Sarah Canbel: Reverted 1 edit by 45.112.71.236 (talk). (TW)

2017-04-21T18:44:28Z

Reverted 1 edit by 45.112.71.236 (talk). (TW)

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{{Use dmy dates|date=May 2013}}
{{Infobox prepared food
| name = Samosa
| image = [[File:Samosachutney.jpg|280px]]
| caption = Samosas with [[chutney]] and green chillies
| type = [[pastry]]
| alternate_name = Samsa, somsa, somosa, somucha, sambosak, sambusa, samsa, singada, samuza, sambosa, somasi, somaas
| region = [[Indian Subcontinent]], [[Southeast Asia]], [[Central Asia]], [[Middle East]], [[Horn of Africa]], [[North Africa]],
| course = [[Entrée]], [[snack]]
| served = Hot with [[chutney]] or [[mint sauce]] ([[raita]])
| main_ingredient = [[Maida flour|Maida]], [[potato]]es, [[pea]]s, [[onion]]s, [[spice]]s, [[chili pepper]]s (especially green chili), [[cheese]], [[meat]] (lamb, beef or chicken)
| variations = Chamuça, Shingara
}}
:''This article is about the food. For the place in ancient Syria sometimes called Samosa, see [[Samosata]]''

A '''samosa ''' ({{IPAc-en|s|ə|ˈ|m|oʊ|s|ə}}), or '''samoosa''', is a fried or baked dish with a savoury filling, such as spiced [[potato]]es, [[onion]]s, [[pea]]s, [[lentil]]s, [[macaroni]] or [[noodles]]. [[Pine nut]]s can also be added. Its size and consistency may vary, but typically it is distinctly triangular or [[Tetrahedron|tetrahedral]] in shape. Indian samosas are usually vegetarian, and often accompanied by a [[Mentha|mint]] [[chutney]].<ref name="KaminskyLong2011">{{cite book|author1=Arnold P. Kaminsky|author2=Roger D. Long|title=India Today: An Encyclopedia of Life in the Republic|url=https://books.google.com/books?id=wWDnTWrz4O8C&pg=PA151|accessdate=22 April 2012|date=23 September 2011|publisher=ABC-CLIO|isbn=978-0-313-37462-3|page=151}}</ref><ref>{{cite web|title=A short history of the samosa|url=http://qz.com/335836/a-short-history-of-the-samosa/|publisher=Quartz|accessdate=8 February 2016|date=February 8, 2016}}</ref>{{Unreliable source?|reason=Source might have poor editorial checking. The source might also not actually contain relevant information.|date=November 2015}} Samosas are a popular entrée, appetizer or snack in the local cuisines of the [[Indian subcontinent]], [[Southeast Asia]], [[Central Asia]], [[Southwest Asia]], the [[Arabian Peninsula]], the [[Mediterranean]], the [[Horn of Africa]], [[North Africa]] and [[South Africa]]. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.

==Name variation==
''Samosa'' ({{IPAc-en|s|ə|ˈ|m|oʊ|s|ə}}; {{lang-pa|ਸਮੋਸਾ ''smosa''}}, {{lang-sa|शृङ्गाटकं }} ''śr̥ṅgāṭakaṁ'',<ref>Colloquial Sanskrit "kind of pastry or minced meat" http://www.spokensanskrit.de/index.php?script=DI&beginning=0+&tinput=शृङ्गाटकं&trans=Translate</ref> {{lang-bn|সিঙ্গারা, Shingara}}, {{lang-hi|समोसा}}, [[Meitei language|Meitei]]: Singhara, {{lang-ne|समोसा|Singoda}}, {{lang-ur|{{Nastaliq|سموسہ}}}}, [[Maithili language|Maithili]]: सिङ्घारा, Singhara) is generally used in the [[Indian subcontinent]] and [[Southeast Asia]]. Other names are used in other areas ({{lang-ar|سمبوسك}} ''sambūsak ,''(Kelantan Malaysia : Sambusak) Sinhalese, {{lang-he|סמבוסק}} ''sambusak'', {{lang-gu|સમોસા ''samosa''}}, {{lang-kn|ಸಮೋಸಾ ''samosa''}}, {{lang-ml|സമോസ}}, {{lang-mr|समोसा}}, {{lang-fa|{{nastaliq|سمبوسه}}}}, {{lang-ta|சமோசா}}, {{lang-te|సమోసా}}, {{lang-ur|{{nastaliq|سموسه}}}} ''samosa'', ''samsa'' (pronounced {{IPA-ar|ˈsamsə|}}), {{lang-syl|ছমছা}} ''Somosa'' or ''somsa'' in Turkic [[Central Asia]] ({{lang-kk|самса}}, {{IPA-kk|sɑmsɑ́|}}, {{lang-ky|самса}}, {{IPA-ky|sɑ́msɑ|}}, {{lang-uz|''somsa''}}, {{IPA-uz|sɒmsa|}}, {{lang-ug|سامسا}}, {{IPA-ug|sɑmsɑ́|}}) and [[Turkey]] ({{lang-tr|samsa böreği}}), ''sambusa'' (among [[Arabs]], the [[Swahili people|Swahili]], [[Djibouti]]ans, [[Eritrea]]ns, [[Ethiopia]]ns, [[Somalia|Somalis]] ({{lang-so|''sambuus''}}) and [[Tajikistan|Tajiks]] ({{lang-tg|самбӯса}})), ''sanbusé'' ({{lang-fa|{{nastaliq|سنبوسه}}}}; among [[Iran]]ians), ''samosha'' ({{lang-my|စမူဆာ}}, {{IPA-my|sʰəmùzà|IPA}}; among [[Burma|Burmese]]), ''sambosa'' ({{IPA|[sam͡bosḁ]}}; among the [[Malagasy people|Malagasy]]) or ''chamuça'' (among the [[Portuguese language|Portuguese]]-speaking world).

In [[eastern India]], a similar dish is called ''Singara'', {{lang-bn|সিঙাড়া ''shingara''}}, {{lang-syl|সিঙারা ''shingara''}} ''sing-ra'' in Assamese, {{lang-or|ଶିଙ୍ଗଡା ''shingada''}}.
Thambutha in {{''Kikuyu''}}

==Etymology==
The word "samosa" can be traced to the ''sanbosag'' ({{lang-fa|{{nastaliq|سنبوساگ}}}}).<ref name=hin/> The pastry name in other countries can also derive from this root, such as the crescent-shaped ''sanbusak'' or ''sanbusaj'' in the [[Arab World]], ''sambosa'' in [[Afghanistan]], ''samosa'' in [[India]], ''({{lang-sd|سمبوسو Samboso/sambosa}})'', ''samboosa'' in [[Tajikistan]], ''samsa'' by [[Turkic languages|Turkic]]-speaking nations, ''sambusa'' in the [[Horn of Africa]], and ''chamuça'' in [[Goa]], [[Mozambique]] and [[Portugal]].{{citation needed|date=June 2012}} While they are currently referred to as ''sambusak'' in the Arabic-speaking world, Medieval Arabic recipe books sometimes spell it ''sambusaj''.<ref>Rodinson, Maxime, Arthur Arberry, and Charles Perry. ''Medieval Arab cookery''. Prospect Books (UK), 2001. p. 72.</ref>

==History==
[[File:Sweets 1.jpg|thumb|Preparation of wada for the Sultan Ghiyath al-Din, the Sultan of Mandu. Samosas being prepared. Small inscription 'sanbusa', samosa. Ghiyath Shahi seated on a stool in a garden is being offered a dish, possibly of samosas. A cook is frying them over a stove, while another is placing them on a round dish.]]
The samosa is claimed to have originated in the [[Middle East]] (where it is known as ''sambosa''<ref name="Uzbek samsa">[http://www.uzbekconsulny.org/uzbekistan/socialprofile/ Uzbek samsa] ''Consulate General of Yemen in New York City''. Retrieved 13 March 2008.</ref>) prior to the 10th century.<ref name="OCF">{{cite book | first=Alan | last=Davidson | year=1999 | title=The Oxford Companion to Food | publisher=Oxford University Press | isbn=0-19-211579-0}}</ref> [[Abolfazl Beyhaqi]] (995-1077), an [[Iranian peoples|Iranian]] historian, mentioned it in his history, ''[[Tarikh-e Beyhaghi]]''.<ref>Beyhaqi, Abolfazl, ''Tarikh-e Beyhaghi'', p. 132.</ref>

Samosas were introduced to the [[Indian subcontinent]] in the 13th or 14th century by traders from [[Central Asia]].<ref name=hin>[http://www.hindustantimes.com/StoryPage/Print.aspx?Id=587bdb22-9913-4871-a1ed-705840d9a281 Lovely triangles] "[[Hindustan Times]]", 23 August 2008.</ref> [[Amir Khusro]] (1253–1325), a scholar and the royal poet of the [[Delhi Sultanate]], wrote in around 1300 that the princes and nobles enjoyed the "samosa prepared from meat, [[ghee]], onion and so on".<ref name=tri>[http://www.tribuneindia.com/2004/20040905/spectrum/food.htm Savoury temptations] ''[[The Tribune (Chandigarh)|The Tribune]]'', 5 September 2005.</ref> [[Ibn Battuta]], a 14th-century traveler 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 ''[[Pilaf|pulao]]''.<ref>[http://www.india-today.com/iplus/1999_3/life3.html Regal Repasts] Jiggs Kalra and Dr [[Pushpesh Pant]], ''[[India Today|India Today Plus]]'', March 1999.</ref> The ''[[Ain-i-Akbari]]'', a 16th-century [[Mughal Empire|Mughal]] document, mentions the recipe for ''qutab'', which it says, “the people of [[Hindustan]] call ''sanbúsah''”.<ref>[http://persian.packhum.org/persian/main?url=pf%3Ffile%3D00702015%26ct%3D50%26rqs%3D666 Recipes for Dishes] ''[[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, Chapt, 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, cuminseed, cloves, 1 d. of each; ¼ s. of summáq. This can be cooked in twenty different ways, and gives four full dishes.”</ref>

==Regional varieties==
{{refimprove section|date=November 2013}}
Regions where the dish serves as a staple of local cuisine have different ways of preparing it.

=== South Asia ===
Samosas were brought to India by various Muslim merchants, and patronized under various Islamic dynasties in the region. Samosas from South Asia are now world renowned, and are probably the most popular type of Samosas globally.

====India====
[[File:Samosasindia.jpg|thumb|left|Samosas being fried at a road-side restaurant in [[Raipur]], [[India]]]]
The samosa contains [[Wheat flour]] or [[maida flour]] shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, spices and green chili or fruits.<ref>[http://gujjurecipes.com/content/sumosa Samosa recipe]''Samosa recipe from Gujarat''. Retrieved 26 November 2010.</ref> The entire pastry is then deep-fried to a golden brown color, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as [[Mentha|mint]], [[coriander]] or [[tamarind]]. It can also be prepared as a sweet form, rather than as a savoury one. Samosas are often served in ''[[chaat]]'', along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and ''[[chaat masala]]''.
[[File:Samosa Pav in Mumbai.JPG|thumb|Samosa Pav in Mumbai. Hot Samosa stuffed in Pav, a sweetened bread.]]

In [[Delhi]], [[Punjab]], [[Himachal Pradesh]], [[Madhya Pradesh]], [[Gujarat]], [[Uttar Pradesh]], [[Bihar]], [[Uttarakhand]], and other [[North India|Northern States]] of India, a bigger version of the samosa with a spicy filling of masala potatoes, peas, crushed green chillies, Cheese and even dried fruits, as well as other variations, is quite popular. The samosa is bigger compared to other Indian and foreign variants.
[[File:Burmese style samusa.jpg|thumb|right|[[Burmese cuisine|Burmese]]-style ''samusa'' are flat and triangular, and usually smaller than their Indian counterparts.]]

In [[Odisha]], [[West Bengal]] and [[Jharkhand]], ''shingaras'' (the East Indian version of samosas) are popular snacks. They are found almost everywhere. Shingaras are easy to make, but the folding is a little tricky and many people do not know how to fold or make shingaras. Shingaras are a bit smaller compared to those in other parts of India and the filling mainly consists of small pieces of potato and unmashed boiled potato, along with the addition of other ingredients. They are wrapped in a thin dough and fried. The coating is of white flour, not wheat flour, and it is slightly sweet in taste. What distinguishes good shingaras are flaky textures, almost as if they are made with a savoury pie crust.

Usually, shingaras are deep fried to a golden brown colour in vegetable oil. They are served hot and consumed with ketchup or chutney, such as mint, coriander or tamarind. Shingaras are often served in ''chaat'', along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and ''chaat masala''. Usually, shingaras are eaten during the tea time as ''[[tiffin]]''. They can also be prepared as a sweet form, rather than as a savoury one. Bengali shingaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either shingara or their Indian samosa cousins. ''Fulkopir shingara'' (shingara filled with cauliflower mixture) is another very popular variation. In Bengal, there are non-vegetarian varieties of shingara called ''mangsher shingara'' (mutton shingara) and ''macher shingara'' (fish shingara). There are also sweeter versions, such as ''narkel er shingara'' (coconut shingara), as well as others filled with ''[[khoya]]'' and dipped in sugar syrup.

[[File:Vegetable Samosa.jpg|thumb|Vegetable Samosa]]
In [[Hyderabad, India]], a smaller version of the samosa with a thicker pastry crust and mince-meat filling, referred to as ''[[lukhmi]]'', is consumed, as is another variation with an onion filling.

In [[South India]], samosas are slightly different, in that they are folded in a different way, much more like Portuguese ''chamuças'', with a different style pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, green chillies, etc. It is mostly eaten without chutney. Samosas in [[South India]] come in different sizes, and fillings are greatly influenced by the local food habits. It can include many variety of fillings, such as meats and vegetables. Samosas made with a spiced mashed potato mixture are quite popular in the South Indian states of [[Andhra Pradesh]], [[Karnataka]], Kerala and [[Tamil Nadu]].

====Bangladesh====
Both flat-shaped and full-shaped samosas are popular snacks in [[Bangladesh]]. The [[Bengali language|Bengali]] version of the full-shaped samosa is called a ''সিঙাড়া ''(shingara) and is normally much smaller than the standard Indian variety. The shingara is usually filled with pieced potatoes and vegetables, however, shingaras filled with beef liver, are very popular in some parts of the country. The flat-shaped samosa is called a ''somucha'' and is usually filled with onions and minced meat.

====Nepal====
Samosas are called ''singadas'' in the Eastern Zone of [[Nepal]]; the rest of the country calls it Samosa. As in India, it is a very popular snack in [[Nepalese cuisine]]. Vendors sell the dish in various markets and restaurants.

====Pakistan====
Samosas of various types are available all over [[Pakistan]]. In general, most samosa varieties sold in the southern [[Sindh]] province and in the eastern [[Punjab (Pakistan)|Punjab]], especially the city of [[Lahore]], are spicier and mostly contain vegetable or potato-based fillings. On the other hand, the samosas sold in the west and north of the country mostly contain minced meat-based fillings and are comparatively less spicy. The meat samosa contains minced meat ([[Lamb and mutton|lamb]], [[beef]] or [[Chicken (food)|chicken]]) and are very popular as snack food in Pakistan.

In Pakistan, samosas of [[Karachi]] are famous for their spicy flavour, whereas samosas from [[Faisalabad]] are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called ''kaghazi samosa'' ({{lang-ur|{{nq|کاغذی سموسہ}}}}; "paper samosa" in English) due to its thin and crispy covering, which resembles a [[wonton]] or [[spring roll]] wrapper. Another variant, popular in [[Punjab (Pakistan)|Punjab]], consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander salad, as well as various chutneys to top the samosas. The samosas are a fried or baked pastry with a savoury filling, such as spiced [[potato]]es, [[onion]]s, [[pea]]s, [[lentil]]s, and minced meat ([[Lamb and mutton|lamb]], [[beef]] or [[Chicken (food)|chicken]]).

==== Maldives ====
In the [[Maldives]], the types and varieties of samosa made in [[Maldivian cuisine]] are known as ''bajiyaa''. They are filled with a mixture, which includes [[fish]] or [[tuna]] and onions.<ref>[[Xavier Romero-Frias]], ''Eating on the Islands'', [[Himal Southasian]], Vol. 26 no. 2, pages 69-91 {{ISSN|1012-9804}}</ref>

===Central Asia===
[[File:Uyghur samsa.jpg|thumb|right|[[Uyghur people|Uyghur]]-style ''samsas'' (samosas)]]
In [[Uzbekistan]], [[Kazakhstan]], [[Kyrgyzstan]] and [[Xinjiang]], samosas are known as ''samsas''. They are almost always baked and never fried. The traditional samsa is often baked in the [[tandoor]], which is a special clay oven. The dough can be a simple bread dough, or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced [[Lamb and mutton|lamb]] and onions, but [[Chicken (food)|chicken]], minced [[beef]], and [[cheese]] varieties are also quite common from street vendors. Samosas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.

In [[Central Asia]], ''samsas'' (samosas) are often sold on the streets as a hot snack. They are sold at [[kiosk]]s, where only samosas are made, or alternatively, at kiosks where other fast foods (such as [[hamburger]]s) are sold. Many grocery stores also buy samosas from suppliers and resell them.

===Southeast Asia===

====Burma====
Samosas are called ''samusas'' in [[Burmese language|Burmese]], and are an extremely popular snack in [[Burma]].
[[File:Samsa in Karakol.jpg|thumb|right|Filled and cut samsa ready to be baked in [[Karakol]], [[Kyrgyzstan]].]]

====Indonesia====
The local equivalent of samosas in [[Indonesia]] are known as ''pastel''. They are usually filled with eggs, minced beef or chicken.

===Horn of Africa===
[[File:Sambusadish2.jpg|thumb|right|[[Somali cuisine|Somali]] ''sambusas'' being deep-fried]]
Samosas are a staple of local cuisine in the [[Horn of Africa]] ([[Djibouti]], [[Eritrea]], [[Ethiopia]], and [[Somalia]]), where they are known as ''sambuus''. While they can be eaten any time of the year, they are usually reserved for special occasions, such as [[Ramadan]], [[Eid Al-Fitr]], [[Eid Al-Adha]] and weddings.

===Israel===
In [[Israel]], a ''Sambusak'' ({{lang-he|סמבוסק}}) is a semi-circular pocket of dough filled with mashed chickpeas, fried onions and spices. There is another variety filled with meat, fried onions, parsley, spices and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or [[tzfat cheese]] and [[za'atar]]. It is associated with [[Cuisine of the Mizrahi Jews|Mizrahi Jewish cuisine]]. An Israeli ''sambusak'' is not as spicy as the Indian version.<ref>{{cite web|url=http://www.gemsinisrael.com/e_article000039492.htm|title=Gems in Israel: Sabich - The Alternate Israeli Fast Food}}</ref> According to Gil Marks, an Israeli food historian, sambusak has been a traditional part of the Sephardic [[Sabbath]] meal since the thirteenth century.<ref>[https://books.google.com/books?id=Lb3MVYVp_9sC&pg=PT289&lpg=PT289&dq=sambusak&source=bl&ots=GkjdABmC6u&sig=UbDJx4XB9UnanyPM-E6g9kN3aMs&hl=en&sa=X&ei=XlKaUdawFune4QTC1YGAAw&ved=0CFcQ6AEwBzgy Olive Trees and Honey:A Treasury of Vegetarian Recipes from Jewish Communities Around the World Gil Marks]</ref>

===Portuguese-speaking regions===
[[File:Chamuças.jpg|thumb|[[Goan cuisine|Goan]] ''chamuças'']]
In [[Goa]] (India) and [[Portugal]], samosas are known as ''chamuças''. They are usually filled with chicken, beef, pork, lamb or vegetables, and generally served quite hot. Samosas are an integral part of [[Goan cuisine|Goan]] and [[Portuguese cuisine]], where they are a common snack.

A samosa-inspired snack is also very common in [[Brazil]], and relatively common in several former Portuguese colonies in [[Africa]], including [[Cape Verde]], [[Guinea-Bissau]], [[São Tomé and Príncipe]], [[Angola]] and [[Mozambique]], where they are more commonly known as {{lang|pt|''[[Pastel (food)|pastéis]]''}} (in Brazil) or {{lang|pt|''empadas''}} (in Portuguese Africa; in Brazilian Portuguese, {{lang|pt|''empada''}} refers to a completely different snack, always baked, small in size, and in the form of an inverse pudding). They are related to the Hispanic [[empanada]] and to the Italian [[calzone]].

===English-speaking regions===
Samosas are popular in the [[United Kingdom]], [[Trinidad and Tobago]], [[Uganda]], [[South Africa]], [[Kenya]] and [[Tanzania]], and are also growing in popularity in [[Canada]],<ref>{{cite news|url=http://www.cbc.ca/canada/new-brunswick/story/2007/01/30/nb-boycesamosas.html|title=Lineups threaten to stall Fredericton's hot samosa market|date=30 January 2007|work=[[CBC.ca]]|accessdate=25 May 2010}}</ref><ref>{{cite news|url=http://dailygleaner.canadaeast.com/rss/article/743845|title=Patel couldn't give her samosas away|last=Fox|first=Chris|date=29 July 2009|work=[[The Daily Gleaner]]|publisher=dailygleaner.com|page=A1|accessdate=25 May 2010}}</ref> and the [[United States]]. They may be called ''samboosa'' or ''sambusac'', but in [[South Africa]], they are often called ''samoosa''.<ref>[http://www.southafrica.info/plan_trip/travel_tips/questions/saenglish.htm#s South African English is lekker!]. Retrieved 13 June 2007.</ref> Frozen samosas are increasingly available from grocery stores in Canada, the United States, and the United Kingdom. At [[McGill University]] in [[Montreal]], samosas are seen as a staple of students' diets and are accordingly used as a common [[fundraising]] item daily.<ref>{{Cite web|title = Samosa Search shakes up McGill Samosa game {{!}} The McGill Tribune|url = http://mcgilltribune.com/student-living/samosa-search-shakes-up-mcgill-samosa-game-65435679/|website = The McGill Tribune|accessdate = 2015-11-17|language = en-US}}</ref><ref>{{Cite web|url = http://www.mcgill.ca/studentaid/files/studentaid/cheap_sheet.pdf|title = Cheap/Free Montreal & McGill Services|date = |accessdate = 2015-11-11|website = The Frugal Scholar|publisher = McGill University}}</ref>

While samosas are traditionally fried, many Westerners prefer to bake them, as this is viewed as more convenient and more healthful by some diners. Variations using [[filo]],<ref>[http://www.epicurious.com/recipes/food/views/13008 Fennel-Scented Spinach and Potato Samosas]. Retrieved 6 February 2008.</ref> or flour [[tortilla]]s<ref>[http://www.fsafood.com/fsacom/Recipes/Recipe+Index/A-Z+Listing/P/Potato+Samosas.htm Potato Samosas]. Retrieved 6 February 2008.</ref> are sometimes used.

==See also==
{{Portal|Food}}
{{div col|colwidth=30em}}
* [[Aloo pie]]
* [[Bourekas]]
* [[Chiburekki]]
* [[Curry puff]]
* [[Empanada]]
* [[Fatayer]]
* [[List of stuffed dishes]]
* [[Lukhmi]]
* [[Momo (dumpling)]]
* [[Pastel (food)]]
* [[Turnover (food)|Turnover]]
* [[Uchpuchmak]]
* [[Vada pav]]
{{div col end}}

==References==
{{Reflist|30em}}

==External links==
{{sisterlinks|b=Cookbook:Samosa|commons=Samosa|d=Q491517|n=no|s=no|q=no|species=no|v=no|voy=no|mw=no|m=no|wikt=samosa}}

{{Pastries}}
{{Dumplings}}
{{Doughnut}}
{{African cuisine}}
{{Street food}}

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Samosa - Revision history

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