The samosa ioriginated in the Middle East known as the sambosa. They were introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia. 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, onion and so on". Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course, of pulao. The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qutab, which it says, “the people of Hindustan call sanbúsah”.
The Hindus made this their own with a change in the filling with a mixture of mashed boiled potato, onion, green peas, spices and green chilli. Different parts of India in turn have made a change in the kind of samosa they eat right down to the pastry and accompaniments.
The one thing in common is what a great snack it makes and is enjoyed greatly with a nice hot cup of tea!