Samosa has part(s) meat
Regional varieties
India
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. A samosa can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil or rarely ghee to a golden brown. It is served hot, often with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared in a sweet form. Samosas are often served in chaat, along with the traditional accompaniments of either a chickpea or a white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala.
In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or singras (চিংৰা) (the East Indian version of samosas) are popular snacks found almost everywhere. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins. Shingras are wrapped in a thin sheet of dough (made of all purpose flour) and fried. Good shingras are distinguished by flaky textures akin to that of a savory pie crust.
Singaras may be eaten as a tea time snack. They can also be prepared in a sweet form. Bengali singaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either singaras or their Indian samosa cousins. Singara filled with cauliflower mixture is a popular variation. Non-vegetarian varieties of singaras are mutton singaras and fish singaras.There are also sweeter versions, such as  coconut singara, as well as others filled with khoya and dipped in sugar syrup.
In the city of Hyderabad, India, a smaller version of samosa with a thicker pastry crust and mince-meat filling, referred to as lukhmi, is consumed, as is another variation with an onion filling.
In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese chamuças, with a different style of pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney. Samosas in South India are made in different sizes, whose fillings are influenced by local food habits, and may include meat.Pakistan
Samosas of various types are available throughout Pakistan. In general, most samosa varieties sold in the southern Sindh province and in the eastern Punjab, especially the city of Lahore, are spicier and mostly contain vegetable or potato-based fillings. However, the samosas sold in the west and north of the country mostly contain minced meat-based fillings and are comparatively less spicy. The meat samosa contains minced meat (lamb, beef, or chicken) and are very popular as snack food in Pakistan.
In Pakistan, samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called kaghazi samosa (Urdu: کاغذی سموسہ; "paper samosa" in English) due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Another variant, popular in Punjab, consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander leaf salad, as well as various chutneys to top the samosas. The samosas are a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, and minced meat (lamb, beef or chicken). 
Sweet samosas are also sold in the cities of Pakistan including Peshawar; these sweet samosas contain no filling and are dipped in thick sugar syrup.
Another Pakistani snack food, which is popular in Punjab, is known as "samosa chaat". This is a combination of a crumbled samosa, along with spiced chickpeas (channa chaat), yogurt, and chutneys. Alternatively, the samosa can be eaten on its own with a side of chutney.
In Pakistan, samosas are a staple Iftar food for many Pakistani families, during the month of Ramzan.Central Asia
Tajikistan
Sambusa baraki are meat-filled pastries, usually triangle-shaped, in Tajik cuisine. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before being baked in a tandyr.West Africa
Samosas also exist in West African countries such as Ghana and Nigeria where they are a common street food. In Nigeria, it is usually served in parties along with chicken or beef, puff puff, spring rolls and plantains and are called small chops.Mascarenes
Samosas, locally called samoussas, are a popular snack on Réunion and Mauritius as both countries have faced large waves of labor immigration from the Indian subcontinent. The samosas there are generally smaller and filled with chicken, cheese, crabs or potatoes. There are also varieties such as chocolate and banana or pizza.Middle East
Arab countries
Sambousek (Arabic: سمبوسك) are usually filled with either meat, onion, and pine nuts, or cheese.
They are widely consumed in the holy month of Ramadan.Israel
In Israel, a sambusaq (Hebrew: סמבוסק) may be a semicircular pocket of dough filled with mashed chickpeas, fried onions, and spices. Another variety is filled with meat, fried onions, parsley, spices, and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or tzfat cheese and za'atar. Other common fillings are potato and "pizza", which is somewhat similar to Calzone. It is associated with Mizrahi Jewish cuisine, and various recipes have been brought to Israel by Jewish migrants from other countries in the Middle East and Africa. According to food historian Gil Marks, sambusak has been a traditional part of the Sephardic Sabbath meal since the 13th century in Spain.
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