Samosa is a popular triangular-shaped snack that originated in the Indian subcontinent but has gained worldwide popularity. It consists of a crisp and flaky pastry shell filled with a savory mixture of spiced potatoes, peas, and sometimes other ingredients.

To prepare samosas, a dough is made from all-purpose flour, oil or ghee (clarified butter), and water. The dough is rolled out into thin sheets and cut into triangles or circles. A spoonful of the filling, typically made by sautéing boiled and mashed potatoes with spices like cumin, coriander, turmeric, and garam masala, is placed in the center of each pastry piece. Peas, onions, and other vegetables or proteins may be added to enhance the flavor and variety.

The edges of the pastry are then folded and sealed, creating a distinctive triangular shape. The samosas are deep-fried until they turn golden brown and crispy on the outside while the filling inside remains moist and flavorful. The frying process gives them a satisfying crunch.

Samosas are commonly enjoyed as a snack or appetizer, often served with chutneys or dips like tamarind chutney, mint chutney, or yogurt dip. They are a staple at Indian street food stalls, restaurants, and festive occasions, and are also popular in neighboring countries and other parts of the world.

The combination of the flaky pastry shell and the well-seasoned potato filling makes samosas a beloved snack. They offer a delightful balance of textures and flavors, with the crispy exterior contrasting with the soft and aromatic filling. Samosas are enjoyed by people of all ages and are a versatile snack that can be savored on their own or accompanied by various condiments.

Samosa is a popular triangular-shaped snack that originated in the Indian subcontinent but has gained worldwide popularity. It consists of a crisp and flaky pastry shell filled with a savory mixture of spiced potatoes, peas, and sometimes other ingredients.

To prepare samosas, a dough is made from all-purpose flour, oil or ghee (clarified butter), and water. The dough is rolled out into thin sheets and cut into triangles or circles. A spoonful of the filling, typically made by sautéing boiled and mashed potatoes with spices like cumin, coriander, turmeric, and garam masala, is placed in the center of each pastry piece. Peas, onions, and other vegetables or proteins may be added to enhance the flavor and variety.

The edges of the pastry are then folded and sealed, creating a distinctive triangular shape. The samosas are deep-fried until they turn golden brown and crispy on the outside while the filling inside remains moist and flavorful. The frying process gives them a satisfying crunch.

Samosas are commonly enjoyed as a snack or appetizer, often served with chutneys or dips like tamarind chutney, mint chutney, or yogurt dip. They are a staple at Indian street food stalls, restaurants, and festive occasions, and are also popular in neighboring countries and other parts of the world.

The combination of the flaky pastry shell and the well-seasoned potato filling makes samosas a beloved snack. They offer a delightful balance of textures and flavors, with the crispy exterior contrasting with the soft and aromatic filling. Samosas are enjoyed by people of all ages and are a versatile snack that can be savored on their own or accompanied by various condiments.