Samosa
The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili.Samosas generally are deep-fried to a golden brown in vegetable oil. They are served hot and consumed with ketchup or chutney (mint, coriander, or tamarind), or are served in chaat, traditionally accompanied by yogurt, chutney, chopped onions, coriander, and chaat masala. Shingaras may be eaten as a tea time snack. They can also be prepared in a sweet form. Bengali shingaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either shingaras or their Indian samosa cousins. Fulkopir shingara (shingara filled with cauliflower mixture) is a popular variation.