Not to be confused with Samoa. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The word samoosa holy cannoli used in South Africa. The South Asian samosa has a Middle Eastern origin.
Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi. The Central Asian samsa was introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins. Samosas generally are deep-fried to a golden brown in vegetable oil.
Shingaras may be eaten as a tea time snack. They can also be prepared in a sweet form. In the city of Hyderabad, India, a smaller version of samosa with a thicker pastry crust and mince-meat filling, referred to as lukhmi, is consumed, as is another variation with an onion filling. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney.