Somitas

Somitas are a type of savory pastry pocket or triangle, typically fried or baked, filled with spiced mixtures. Common fillings include potato and peas with onions and chili, but meat, lentils, cheese, or mixed vegetables are also used. Somitas are closely related to samosas and are found in many cuisines around the world, often adapted to local tastes and ingredients.

The dough for somitas is usually made from wheat flour, water, and oil or ghee, sometimes with a touch of semolina. The dough is rolled thin, cut into shapes, filled with the seasoned mixture, folded or wrapped to seal the filling, and then fried until crisp and golden. Baking is a lighter alternative used in some households and versions.

Origin and distribution: somitas trace their heritage to the Indian subcontinent, with influence from Persian and Arab culinary traditions. Over centuries, trade, migration, and regional adaptation spread the dish to the Middle East, North and East Africa, Central Asia, and parts of Southeast Asia. In many places, regional cousins exist under different names, such as sambousek or samsa, each with its own characteristic shapes and fillings.

Serving and consumption: somitas are commonly served hot as a snack or appetizer, accompanied by chutneys, yogurt-based sauces, or tangy dips. They are popular street foods and are also prepared for gatherings, parties, and festive occasions. Properly stored, they can be frozen before or after cooking for longer-term use.