Samosa or Singara is a traditional snack available in most of the Mithai Shops or Sweet Shops or even Samosas or Singaras are seen being prepared in roadside also along with sweet Jilabis.
This is an age old snack. We used to eat Singaras even in our childhood with my family. Even our parents used to eat Singaras in their childhood. Samosa or Singara is the most popular snack in India.
Samosa or Singara are of many kind. Vegetable Samosa, Potato Samosa, Meat Samosa, Sweet Samosa (samosa filled with khoya coated with sugar syrup) etc.
Here in my blog, I have presented the Bengali styled vegetable Samosa or Singara (Potato filling). In Bengal, we call Singara instead of Samosa.
 |
| Samosa or Singara Recipe (BengaliStyle)* |
½ teaspoon Nigella seeds (Kalonji)
½ teaspoon Salt
50 ml normal room temperature Water.
¼ teaspoon Cumin seeds
¼ teaspoon Fennel seeds
½ teaspoon Coriander seeds
3 Peppercorns
1 Clove
1 small Cardamom
¼ inch Cinnamon stick
2 Potatoes, peeled and diced
¼ cup Peas, blanched (optional)
1 green chopped Chillies
½ tablespoon finely chopped Ginger
1 teaspoon Panch phoran
1 or 2 dry red Chilis
2 tablespoons Peanuts
¼ cup Water
½ teaspoon Sugar (optional)
Salt to taste
2 tablespoons Oil for cooking the Samosa or Singara filling
Oil to deep fry the Samosas or Singaras
HOW TO MAKE SAMOSA OR SINGARA (Bengali Style)
In a mixing bowl, add 1 cup all-purpose flour. Add ½ teaspoon salt, ½ teaspoon nigella seeds. Mix all the dry ingredients.
Add 2 tablespoons oil into the mixture and mix it evenly until crumbs occur.
Start adding normal room temperature water slowly slowly little at a time and make a stiff dough. Do not over knead the dough. It should be uneven.
Cover the dough completely with wet cloth and keep aside to rest for 1 hour.
Heat a pan on the flame. 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 to low flame for 1-2 minutes until the spices are roasted property.
Let them cool down. After that, grind these to make powder with the help of a mixer grinder or just grind on a grinding stone. I use grinding stone instead of mixer grinder.
Heat a pan on the gas flame and add 1½ tablespoons of oil.
Once the oil is heated, add 2 tablespoons peanuts and fry them over medium flame for 1-2 minutes and keep aside.
Add 1 dry red chili in the same oil, 1 teaspoon panch phoran (fennel seeds, cumin seeds, fenugreek seeds, nigella seeds, black mustard seeds) 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 chilis according to your taste.
Add the diced boiled potatoes into the pan and stir well.
Cook them on medium flame for 2-3 minutes. Stir in between. Add turmeric powder, salt and stir to mix properly.
Cook it in low flame for another 2-3 minutes. Then put on the lid of the pan. Now add 3-4 tablespoons of water and stir.
Again, cover the pan and cook it in low flame until the gravy dries out completely. Do not let the potatoes become mushy. Add blanched peas into the potato curry and mix it nicely.
Add sugar (optional), fried peanuts into the curry and mix them.
At last, sprinkle the powdered bhaja masala (powdered fried whole spices) into the curry and mix it properly.
Cook it on medium flame for few seconds and switch off the flame.
After one hour, knead the Samosa or Singara dough once again for few seconds.
Divide the dough in 4 equal portions and flat the dough balls with your palms.
Note: While working with one dough ball, make sure to cover rest of the dough balls before shaping.
Put a dough ball on a rolling board. Then roll it thinly (not too thin) in 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. Do not 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 the filling may come out.
Apply water to the edges of the cone and tuck it gently by pressing with fingers.
Repeat the whole process and shape the Samosa or Singara with rest of the dough and and shape the Samosas or Singaras with rest of the dough and filling.
Put a dry big pan or kadai on flame. Pour enough oil to deep fry the Samosas or Singaras properly.
Put the flame in low and allow the oil to become warm. The ideal temperature for frying Samosas or Singaras is 70° C-90° C. At this stage, you can dip your finger as well to check the temperature of oil.
Put the Samosas or Singaras one by one into the oil and fry it in low flame. Do not overcrowd the pan. When the temperature of the oil rises, bubbles would occur.
Turn the Samosas or Singaras after 10 minutes.
Fry them evenly till golden brown. Turn in between if required to cook it evenly. One Samosa or Singara batch takes at least 20 to 25 minutes to get fried properly.
Drain the excess oil of the Samosas or Singaras and present them on a serving plate.
Serve the Samosas or Singaras hot with tamarind chutney or even with tomato sauce.
Of course, you can enjoy the Samosa or Singara with a hot cup of tea.
Comments
Post a Comment