The History of Samosa


The samosa has been a popular snack in the Indian Subcontinent for centuries. It is believed that it originated in Central Asia prior to the 10th century. It was introduced to the Indian subcontinent in the 13th or 14th century by traders from the region.


Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 that the princes and nobles enjoyed the "samosa prepared from meat, ghee (clarified butter), onion and so on".


The samosa was brought to India, where it is so famous, by Muslim traders and soldiers. Small, crisp, mince-filled samosas were easy to make around campfires during night halts, then conveniently packed into saddle bags as snacks for the next day’s journey.


In the ancient recipes left behind by these Arab cooks, the pastries were referred to as “sanbusaj,” “sanbusaq,” or “sanbusak,” all of which originate from the Persian “sanbosag.”