Ancient Origins: The samosa is believed to have originated in the Middle East or Central Asia several centuries ago.
Traveling to India: Arab traders and merchants introduced samosas to the Indian subcontinent during the medieval period.
Adaptation and Influence: Samosas underwent adaptations and modifications as they spread across different regions, incorporating local flavors and ingredients.
Variations in Fillings: Samosas can be filled with a variety of ingredients, such as spiced potatoes, peas, minced meat, or lentils, depending on regional preferences.
Popular Street Food: Samosas gained popularity as a savory street food snack, available at local food stalls and markets throughout India.
Cultural Significance: Samosas became an integral part of Indian cuisine, often served during festivals, celebrations, and special occasions.
Migration and Globalization: With migration and globalization, samosas have traveled to various parts of the world, becoming a beloved snack in many countries.
Regional Names: While called samosas in many regions, they are known by different names such as sambusa, samboosa, or singara in different parts of the world.
Pastry and Frying Techniques: The outer pastry of samosas is typically made from a mixture of flour, water, and oil, rolled into thin sheets and folded into triangular shapes before being deep-fried.
Popularity and Adaptation: Today, samosas are enjoyed by people of diverse cultures and have even inspired creative variations, such as baked samosas or unique fillings to cater to different dietary preferences.