Samosas are perhaps the most popular vegetarian (usually) , street food, tiffin (light lunch) in not only India but throughout whole Indian subcontinent and its diaspora throughout the world. Quintessentially, it is similar to pastry such as fried empanada (popular in rural area) with spicy boiled potato stuffing inside crispy flour dough served with spicy. A popular non-vegetarian variant of this classic dish would have spicy ground meat (usually lamb) instead or along with potatoes. Some chef in west have been experimenting Somasa with different fillings and dough. How about spicy beet somosa in empanada dough or savory rhubarb stuffed somosa in phyllo dough?