This scrumptious pyramid-shaped savory stuffed pastry is a favorite snack in India and abroad. The concept of the samosa was bought to India by Middle Eastern traders, but the original mincemeat-filled version was adapted and replaced by a vegetarian one, which has since become universally popular. Though you can still find mincemeat samosas, the type you will most likely find on street corners in India is filled with a tangy potato and pea mixture, deep fried and served with an assortment of chutneys. In a good samosa, the wrap should be flaky and crispy and the filling piquant, flavored with raw mango powder and roasted spices. There is nothing to beat a snack of freshly fried samosas served with a hot cup of chai or a whiskey.