Central Asia
In Uzbekistan, Kazakhstan and Kyrgyzstan, samosas are almost always baked and never fried. The dough can be a simple bread dough, or a layered pastry dough. The most common filling for traditional samosa is lamb and onions, but beef, chicken, and cheese varieties are also quite common from street vendors. Samosas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.
In Central Asia, samosas are often sold on the street as a hot snack. They are sold at kiosks, where only samosas are made, or alternatively, at kiosks where other fast foods (such as hamburgers) are sold. Many grocery stores also buy samosas from suppliers and resell them.
Read more about this topic: Somsa, Regional Varieties, Asia
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