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.