The most popular snack and street food of Delhi. The origin of the samosa can be traced back to the Middle East, where it was known as sambosa. The vegetarian version consists of a plain flour covering stuffed with potatoes, lentils, green peas or cauliflower. Some even make it sweet by filling it with khoya (thickened whole milk heated in open iron pans) or chhena (fresh curd cheese made from water buffalo milk). The non-vegetarian version of the samosa comes with minced lamb or chicken fillings.
The good ol’ champion among Delhi samosas is the aloo samosa, filled with potato (aloo) and served with mint chutney and saunth (a mix of dry ginger powder and tamarind sauce). In Connaught place, mini samosas named after their small size are available on the pavements of the Barakhamba road. While The Embassy restaurant in Connaught Place boasts about the heaviest and most expensive samosa in the city.