The samosa contains a maida flour shell stuffed with some filling, generally a m ixture of mashed boiled potato,

onion, green peas, spices and green chili;[12] T he entire pastry is then deep fried to a golden brown colour, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, cor iander or tamarind. It can also be prepared as a sweet form, rather than as a sa vory one. Samosas are often served in chaat, along with the traditional accompan iments of yogurt, chutney, chopped onions, coriander, and chaat masala. In Delhi, Punjab, Himachal Pradesh, Madhya Pradesh, Uttar Pradesh, Uttarakhand a nd other Northern States of India, a bigger version of the samosa with spicy fil ling of masala potatoes, peas, crushed green chillies, and sometimes dry fruits, and other variation fillings is quite popular. The samosa is bigger compared to other Indian and foreign variants.

Burmese-style samusa are flat and triangular, and usually smaller than their Ind ian counterparts. In West Bengal, Shingaras (Bengali version of samosas) are snacks. They are foun d almost everywhere. Shingaras are easy to make but the folding is little tricky and many people do not know how to fold or make shingaras. Bengali shingaras ar e a bit smaller compared to those in other parts of India and the filling is mai nly of small pieces of potato and unmashed boiled potato along with other ingred ients. They are wrapped in a thin dough and fried. The coating is of white flour , not wheat flour, and it is slightly sweet in taste. What distinguishes good sh ingaras are flaky textures, almost as if they are made with savoury pie crust. Usually, shingaras are fried deep to a golden brown colour in vegetable oil. The y are served hot and consumed with ketchup or chutney, such as mint, coriander o r tamarind. Shingaras are often served in chaat, along with the traditional acco mpaniments of yogurt, chutney, chopped onions and coriander, and chaat masala. U sually shingaras are eaten during the tea time as tiffin. They can also be prepa red as a sweet form, rather than as a savoury one. Bengali shingaras tend to be triangular, filled with potato, peas and diced almond or other vegetables, and a re more heavily fried and crunchier than either shingara or their Indian samosa cousins. Fulkopir shingara (Shingara filled with cauliflower mixture. In Bengal, there are non-vegetable varieties of shingara called mangsher shingara (mutton singara) and macher shingara (fish shingara). There are also sweeter versions li ke the narkel er shingara (coconut shingara) and others filled with khoya and di pped in sugar syrup. In Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince-meat filling referred to as lukhmi is consumed, as is another variati on with onion fillings. In South India, samosas are slightly different, in that they are folded in a dif ferent way more like Portuguese chamuas, with a different style pastry. The filli ng also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, green chillies, etc.. It is mostly eaten w ithout chutney. Samosas in South India come in different sizes, and fillings are greatly influenced by the local food habits. Samosas made with spiced mashed po tato mixture are quite popular in the South Indian states of Andhra Pradesh, Kar nataka, and Tamil Nadu.