What is Samosa Called in English?
Ask around in any Indian restaurant in London or New York, and honestly, “samosa” is going to get you exactly what you want — a crispy, golden triangle stuffed with potatoes, peas, maybe minced meat if you’re bravely departing from tradition. The word itself has traveled around the world with Indian cuisine, and it’s just as likely to turn up on a pub menu in Manchester as at a Diwali fair in New Delhi. No translation needed.
But — and here’s where memory kicks in — I once saw it labeled as a “stuffed pastry” at a dinky airport café in Prague. There I was, jet-lagged and desperately needing a snack, pointing feebly at the picture on the menu. Reader, it was a samosa, but calling it “stuffed pastry” felt like describing the Taj Mahal as “a big house.” Technically true. Deeply unsatisfying.
Not to go full history nerd, but samosas are ancient travelers. They journeyed from Central Asia, evolving along spice routes and bustling marketplaces to become the snack loved from Congo to Canada. Some call them “sambusas” in East Africa, “sanbusak” in the Middle East, and “singara” in Bengal. Yet, in English-speaking places, “samosa” is the star player.
Frankly, if you walk into a shop in Mumbai or Montreal and say “give me a samosa,” there’s little chance of confusion. The name’s global passport is well-stamped.
Why the Name Matters… Or Doesn’t
Is there value in inventing a catchy English name for “samosa”? Sure, maybe for novelty menus or fusion restaurants aiming to stand out. But could it ever feel quite right? Probably not — the sound of “samosa” carries more oomph than “stuffed triangle” or “fried pocket of love” (okay, that last one should be a thing).
Making samosas begins with preparing a firm dough by mixing all-purpose flour, salt, and ghee or oil, then kneading it with water until smooth and letting it rest. Meanwhile, the filling is cooked by sautéing cumin seeds, ginger, and green chilies in oil, then adding boiled and mashed potatoes, peas, turmeric, garam masala, and salt, and cooking until well combined.
The rested dough is divided into small balls, rolled into thin circles, cut in half, and shaped into cones. Each cone is filled with the potato mixture, sealed carefully, and then deep-fried in hot oil until golden brown and crispy. Samosas are traditionally served hot with green chutney or tamarind chutney, making them a delicious, crunchy snack enjoyed by many.
