Difference between Bengali samosa and Punjabi samosa
How to make bengali samosa?
Ingredients:
For the singara dough
- 1 cup all-purpose Flour
- 2 tablespoons Oil
- ½ teaspoon Nigella seeds (Kalonji)
- ½ teaspoon Salt
- 50 ml Water, room temperature
For the Bhaja masala
- ¼ teaspoon Cumin seeds
- ¼ teaspoon Fennel seeds
- ½ teaspoon Coriander seeds
- 3 Peppercorns
- 1 Clove
- 1 small Cardamom
- ¼ inch Cinnamon stick
Other ingredients for Bengali samosa
- 2 Potatoes, Peeled and diced
- ¼ cup Peas, blanched
- 1-2 green Chillies, thin sliced
- ½ tablespoon Ginger, finely chopped
- 1 teaspoon Panch phoran
- 2 dry red Chillies
- 2 tablespoons Peanuts
- ¼ cup Water
- 1 teaspoon Sugar
- Salt to taste
- 2 tablespoons Oil for cooking the filling
- Oil to deep fry the Singara
Instructions:
- Take a mixing bowl and add 1 cup all-purpose flour into it.
- Add ½ teaspoon salt, ½ teaspoon nigella seeds into it and mix all the dry ingredients with a spoon.
- Add 2 tablespoons oil into the mixture and mix it evenly until crumbs occur.
- Add room temperature water slowly little at a time and make a stiff dough. For me it took exactly 50 ml water. Don’t over knead the dough. It should be uneven.
- Cover the dough completely with either wet cloth or cling film and allow it to rest for 1 hour.
For the bhaja masala
- Take a pan on flame and let it become completely dry.
- Add ¼ teaspoon cumin seeds, ½ teaspoon coriander seeds, ¼ teaspoon fennel seeds, 3 pepper corns, ¼ inch cinnamon stick, 1 clove and 1 small cardamom into the pan and dry roast them over medium low flame for 1-2 minutes until a nice aroma comes up.
- Transfer the roasted whole spices on a separate plate to cool down.
- Transfer the spices into the jar of a grinder and close the lid of the jar.
- Pulse it to a fine dust. Keep the bhaja masala aside.
For the potato filling
- Take a pan on flame and add 1½ tablespoons of oil into it.
- Once the oil is hot, add 2 tablespoons peanuts and fry them over medium flame for 1-2 minutes and transfer them on a separate plate.
- Add 2 dry red chillies, 1 teaspoon panch phoran into the pan for tempering and let them crackle.
- Add ½ tablespoon grated ginger, thin sliced green chillies into the pan and cook them in low flame for 1-2 minutes until the raw smell disappears.
- Add the diced potatoes into the pan and give a nice stir.
- Cook it in medium flame for 2-3 minutes. Stir in between.
- Add turmeric powder, salt and mix it nicely.
- Cook it in low flame for another minute then put on the lid of the pan.
- Cook it in low flame for another 2-3 minutes.
- Add 3-4 tablespoons of water and stir it nicely.
- Again, cover the pan and cook it in low flame until the potatoes become tender but not mushy.
- Add blanches peas into the potato filling and mix it nicely.
- Add sugar, fried peanuts (Step 12) into the pan and mix it properly.
- At last, add the bhaja masala (Step 10) into the curry and mix it properly.
- Cook it in medium flame for few seconds and switch off the flame.
Note: Allow the filling to come at room temperature before shaping the singara.
For shaping the Bengali singara
- After one hour uncover the dough and knead it once again for few seconds.
- Divide the dough in 4 equal portions and make flat dough balls with them.
Note: While working with one dough ball, make sure to cover rest of the dough balls before shaping.
- Put a dough ball on a flat surface or on a rolling board. Then roll it to 1.5-2.0 mm thick oval shaped chapati.
- Cut the chapati through the middle horizontally.
- Apply water into the edge of the cut side of the chapati and make a cone with it. Press the fold gently to tuck it properly.
- Add the filling into the cone with a spoon. You need to be careful during the time of filling the cone. Don’t under fill or else you will not get the perfect shape and taste as well. Due to over filling problems may arise during the time of tucking the singara and filling may come out during the time of frying.
- Apply water to the edges of the cone and tuck it gently by pressing with fingers. Please refer to the pictures for proper folding techniques.
- Repeat the whole process and shape singara with rest of the dough and filling.
- Put a pan on flame and let it become completely dry.
- Add enough oil to deep fry the samosas properly.
- Put the flame in low and allow the oil to become warm. The ideal temperature for frying samosas is 70° C-90° C. At this stage, you can dip your finger as well to check the temperature of oil.
- Put the samosas one by one into the oil and fry it in low flame. Don’t overcrowd the pan. When the temperature of the oil rises, bubbles would occur.
- Turn the singaras after 10 minutes.
- Fry them evenly till golden brown. Turn in between if required to cook it evenly. One Singara batch takes at least 20-25 minutes to get fried properly.
- Drain the excess oil of the singara and put it on a tissue lined plate. The tissue will absorb the excess oil of it.
Serving Instruction
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13 comments
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I really enjoyed these shingara. I’ve never made them before and opted for ready made samosa pads filled with potatoes. Now that I’ve tried these I will make the dough. I children really enjoyed these too. They can’t manage the heat so next time I will have to reduce the chillies.
Thank you so much for trying the recipe. I am glad that you liked it.
This is one of my favorite snack. I love your version and the simplified instructions.
Thank You
Thank you so much Veronika. I am glad that you liked it.
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Very nicely explained recipe
Thank you for your feedback. I am glad that you liked it.
Hi Rumki,
Made the singhara, absolutely taste of home! Enjoyed it so much, thanks for the clear n detailed instructions. Look forward to trying out your other recipes!
Hi Angsumita,
Thank you for your kind feedback. Glad to know that you tried the recipe and it came out well. Please do let me know once you try the other recipes too. 🙂
[…] already been shared in my previous posts. You can check few of them like Vegetable chop recipe Bengali singara recipe Kolkata egg roll ..And Many more… […]