The Indian samosa is one among the family of stuffed pastries or dumplings popular from Egypt and Zanzibar to Central Asia and West China. Arab cookery books of the 10th and 13th Centuries refer to the pastries as sanbusakc , sanbusaq or sanbusaj. From Egypt to Libya and from Central Asia to India, the stuffed triangle with different names has garnered immense popularity. Originally named samsa, after the pyramids in Central Asia.
Biggest secret to popularity and survival over the centuries is its different varieties of fillings catering to carious tastes across the globe. In Kazakhstan, for example, a somsa is typically baked and has a thicker, crumblier crust. Fillings generally range from minced lamb and onions, meat, and even pumpkin. The Hyderabadi luqmi, on the other hand, is strictly meat-filled and far crustier than the regular samosa consumed elsewhere in India and Pakistan. In our globalized world, the growing popularity of fusion food has witnessed the advent of the pizza samosa, chowmien samosa and the macaroni samosa. Dessert varieties inspired by western cuisine include the apple pie samosa, and the chocolate samosa.
“Samosa” is from the Sanskrit word meaning “the solution (to your hunger) is contained within”, so named because all the needed vegetables and spices are contained inside the samosa.