“Jab tak rahega Samose mein Aaloo, Tab tak rahega Politics mein Laloo”
While the political career of Laloo may not be linked to Samosa or Potato, the quintessential humble combo of Maida and Potato with additional ingredients was a marvellous snack that originated out of the Indian subcontinent. This primarily vegetarian fast food has been known as Smosa in Sanskrit, Shinghara in the eastern parts of India while the non-vegetarian varities found in Arabian regions are called the Samboosak while in Turkey, the leaner triangular variations are known as Samsa. The Samosa et al can now be found from Paris and New York to Sao Paulo and La Reunion Islands.Samosa is a important snacks for many country
Flat-shaped and full-shaped samosas are popular snacks in Bangladesh. There is a Bengali version of the full-shaped samosa called a সিঙাড়া (shingara) and is normally much smaller than the standard variety.The shingara is usually filled with pieced potatoes and vegetables, however, shingaras filled with beef liver, are very popular in some parts of the country.The flat-shaped samosa is called a somosa or somucha and is usually filled with onions and minced meat.
Samosas are called singadas in the Eastern Zone of Nepal; the rest of the country calls it Samosa. Vendors sell the dish in various markets and restaurants
Samosas of various types are available all over Pakistan. In general, most samosa varieties sold in the southern Sindh province and in the eastern Punjab, especially the city of Lahore, are spicier and mostly contain vegetable or potato-based fillings. On the other hand, the samosas sold in the west and north of the country mostly contain minced meat-based fillings and are comparatively less spicy. The meat samosa contains minced meat (lamb, beef or chicken) and are very popular as snack food in Pakistan.
In Pakistan, samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called kaghazi samosa due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Another variant, popular in Punjab, consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander salad, as well as various chutneys to top the samosas.
In the Maldives, the types and varieties of samosa made in Maldivian cuisine are known as bajiyaa. They are filled with a mixture, which includes fish or tuna and onions.
Samosas are called samusas in Burmese, and are an extremely popular snack in Burma.
The local equivalent of samosas in Indonesia are known as pastel. They are usually filled with eggs, minced beef or chicken.
In Israel, a Sambusak is a semi-circular pocket of dough filled with mashed chickpeas, fried onions and spices. There is another variety filled with meat, fried onions, parsley, spices and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or tzfat cheese and za’atar. It is associated with Mizrahi Jewish cuisine. An Israeli sambusak is not as spicy as the Indian version.According to Gil Marks, an Israeli food historian, sambusak has been a traditional part of the Sephardic Sabbath meal since the thirteenth century.
In Goa (India) and Portugal, samosas are known as chamuças. They are usually filled with chicken, beef, pork, lamb or vegetables, and generally served quite hot. Samosas are an integral part of Goan and Portuguese cuisine, where they are a common snack.
Courtesy: NDTV food , Wikipedia etc