The triangular, flavour-packed samosa—stuffed with a spicy mix of potatoes and peas—has long been a timeless classic. It has been loved across generations and regions for its crispy bite and comforting filling. Samosa fillings originally began with meat but evolved to include spiced potatoes and peas. Today, the samosa has taken on many forms—its fusion journey so vibrant that it’s filled with noodles and stir-fried vegetables, giving rise to the popular Chinese samosa. Delighting the palate with Indian flavours for a long time, the delicacy whispers a captivating tale far beyond the Indian border.
The History Of Samosa
The undisputed vegetarian snack of India, Samosa, has claimed its throne in India, but its voyage did not start in India. Samosa was first made in the rocky regions of Iran thousands of years ago. According to historical records, the earliest reference to its name was observed in the 11th century by Persian historian Abul Fazl Behagi in the Persian literature. He described it as a delicate pastry filled with minced meat and dry fruits. Amir Khusro and Ibn Batuta talked about sambosa being served in the royal palaces of the Delhi Sultanate. The traditional sambosa was half-moon-shaped and stuffed with a wholesome pack of ingredients like meat, onions, raisins, and mixed fruits and fried to golden perfection, a flavourful snack meant to be savoured with every bite.
A culinary marvel like the samosa was bound to find its way to India, and it did reach India through trade, travel, and cultural exchange. The art of frying in India has been prevalent since ancient times, but in the 14th century, traders from the Middle East arrived in South Asia, bringing the soft, warm samosa to India. Everyone from Persian scholars to poets and authors placed the meaty samosa in their narratives. With passing years, samosa made its way to the common people’s homes, making samosa the most cherished Indian snack.
How The Humble Potato Filling Gave Samosa A Global Identity
When we hear the word samosa today, we think of the one with a flavourful boiled potato filling enhanced with the magic of Indian spices. But how did the transformation happen? From meaty fillings to the Indian potato and pea filling, the samosa took off in full swing. Potatoes were not native to India; they were brought by European traders, primarily the Portuguese, in the 17th century. It was during the British rule that Indians learnt how to use potatoes for culinary creations. From then on, the combination of potatoes and samosas became a match in culinary heaven.
The triangular delight inspired by the pyramids of Egypt may have found its way to India during the Mughal era, but the delicacy is now popular globally. The samosa goes by many names across the world. In Nepal, it’s called Singoda; in Myanmar, it’s called Samusa. In the Arab world, it’s Samsas, and in Portugal, it became Chamucas. It’s known as Sambusa in Africa and takes the name Sambusak in Israel.
It may have many names worldwide, but the Indian samosa remains the most beloved and iconic.
