Bengali Singara/ samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beet, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by a chutney, is probably the most widely known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier. Singara/Samosas are a popular entrée, appetizer, or snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, Singara/samosas today are often prepared in other regions.
Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients:- (for Filling)
- 4 medium sized boiled potatoes (peeled)
- 1/2 cup boiled peas, cauliflower florets and beets
- 1/4 cup roasted peanuts
- 1 tsp cumin seeds
- 2-3 green chilies finely chopped
- 1 tsp grated ginger
- 1/2tsp. turmeric powder
- 1/2 cup chopped coriander leaves
- 1/2tsp. dry red chili powder
- 1 tsp black cumin/caraway seeds
- 2 – 3 tsp. roasted masala (dry roast whole cumin, coriander seeds along with dry red chili and grind them into a powder)
- 1tsp. sugar
- Salt (as per taste)
- 2tbsp. vegetable oil
- 1 tsp chaat masala
Steps:- (For fillings)
Bring a pan of water to a boil Potatoes, beets, Cauliflower and peas to it. Cook them covered for 10 – 15 minutes and then drain the water. Break all the vegetables ( Potatoes + Cauliflower + Beets + Peas) in uneven shapes with a spoon.
Heat 2tbsp. oil in a pan and add cumin seeds. Let it sputter and then add roasted peanuts and green chilies to it. Fry for a while and then add all boiled Beets, Peas, Cauliflower together. Keep them frying before you add boiled potatoes to it. After potato add grated ginger, turmeric powder , chaat masala and red chili powder. Keep frying till everything mixes well. Since all the vegetables are cooked be gentle while frying so that they don’t become mushy.
Season with salt and sugar and fry till there is no traces of moisture. Now add roasted masala and mix again once more before you turn the heat off.
Ingredients:- (For outer cover)
- 3 cups all purpose flour (maida)
- 4tbsp. clarified butter (ghee)
- 1/4 cup corn flour to taste Salt
- Oil 2 tbsp for dough
- 1/2 cup Water Oil for frying
Procedure
In a mixing bowl take flour, salt and sugar and mix them well. Add 4 tbsp. of ghee and rub it with flour using your finger tips. Knead the flour into a tight dough by adding some water. Let it rest for at-least 30 minutes.Divide the dough into lime sized balls.Apply oil on a wooden board or kitchen counter and start rolling each portion of dough in proper shape with the rolling pin.Cut the rolled out dough into halves.
Brush water on both sides along the straight edge and then fold the edges to make a cone. Fill 3/4th of it with the vegetable stuffing.
Now take the edge and brush water and make a fold just opposite to the join of the cone. This is important to do otherwise the shape will not be retained after frying. Seal the ends by pressing gently with your finger tips.
Take enough oil in a pan and put it on low heat. Add Singara/samosas to the oil. Essentially the oil should not be hot. This will make the Singara/samosa uniformly crispy which will last longer.
Fry them on low heat for 6-7 minutes and then on high heat for another 2- 3 minutes. Remove when they turn golden
Make sure the temperature of the oil is low enough before you add the next batch of Singara/Samosa.
FOODISTHAN 