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Six Indian Samosas Show How One Snack Breaks Every Rule
A samosa is a fried pastry with filling inside.
The idea for it came to India from traders traveling from far away.
Different parts of India changed the snack to match local tastes.
In Punjab and Delhi, it is usually a big triangle filled with potatoes and peas.
Bengal makes a smaller, flakier version called a singara.
Karnataka often fills samosas with onions, while Hyderabad’s lukhmi is square and contains mutton.
Gujarat uses cabbage instead of potatoes.
Mumbai puts a samosa inside bread to make samosa pav.
These versions show that one snack can become very different in different places.
The samosa traveled to India through Arab traders and Moroccan merchants before reaching Delhi Sultanate kitchens.
Punjab and Delhi are known for thick triangular samosas filled with potatoes, peas, raisins and cashews.
Bengal’s smaller, flakier singara uses finely cut potatoes, peanuts and a hint of sweetness.
Karnataka favors thin-skinned onion samosas, while Telangana’s square lukhmi contains spiced mutton mince.
Gujarat uses cabbage in its patti samosa, while Maharashtra turns the snack into a chutney-filled samosa pav.
- Who
- Regional cooks, vendors and bakeries across India, including those in Punjab, Delhi, West Bengal, Karnataka, Telangana, Gujarat and Maharashtra.
- What
- The article presents six regional samosa variations that differ in shape, pastry, filling and serving style.
- Where
- Across six Indian regions, including Delhi, Punjab, West Bengal, Karnataka, Telangana, Gujarat and Maharashtra.
- When
- World Samosa Day is observed on 5 September.
- Why
- The samosa was adapted to local ingredients and eating traditions after arriving in the Indian subcontinent.
Key facts
- Occasion
- World Samosa Day is marked on 5 September.
- Reported route
- The pastry was carried by Arab traders and Moroccan merchants before reaching Delhi Sultanate royal tables.
- Punjab-Delhi version
- A large, thick-crusted triangle commonly filled with potatoes, peas, raisins and cashews.
- Bengal version
- The smaller, flakier singara uses finely cut potatoes, peanuts and slight sweetness.
- Hyderabad version
- The square lukhmi is made with yoghurt-based dough and spiced mutton mince.
- Gujarat version
- The patti samosa replaces potato with finely shredded cabbage.
- Mumbai version
- Samosa pav places a fried samosa inside soft pav with green and tamarind chutneys.
Sources
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