While now synonymous with Indian cuisine, the samosa actually originated in the Middle East as the 'sambosa.' It was brought to India by Central Asian traders in the 13th or 14th century. The original version was often filled with meat, nuts, and dried fruits. Once it reached India, it was adapted to local tastes and became the vegetable-focused snack we know today, typically filled with spiced potatoes and peas. The triangular shape is designed to make the pastry sturdy and easy to hold. The samosa has since spread globally, with variations like the 'sambusa' in East Africa and the 'singara' in Bengal.