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Samosa Singara

Steps Making Recipes Samosa Singara using 19 ingredients and 5 steps

Samosa Singara - Singara and a cup of chai…perhaps someone has never wanted anything so badly!! Same story repeats when the temperature falls in winters. One of the favorite winter snacks at our place is the Kolkata Style Aloo Kopir Singara. Singaras are little different than samosa, mainly because of the stuffing Today we are preparing chicken aloo samosa recipe. Chicken Samosa Bengali style made by our team with our village style cooking methods.

Samosa Singara

Shinghara- The Bengali Version of Samosa The East-Indian version of the samosa is referred to as the Shinghara or Singhada in parts of Bengal, Orissa and Jharkand.

Shinghara is no less loved and is a hugely popular tea time snack.

You can cook Samosa Singara using 19 ingredients and 5 steps. Here is how you cook it.

Ingredients make Samosa Singara

  1. It's For pastry.
  2. You need 1 cup Maida (All-purpose flour).
  3. You need 1 tsp salt.
  4. It's 1 1/2 tsp sugar.
  5. It's 2 tbsp Ghee.
  6. Prepare as needed Water.
  7. You need For filling.
  8. It's 3 Potatoes.
  9. It's 3-4 Cauliflower florets.
  10. Prepare 1 tsp Ginger paste.
  11. You need 1 tsp Green Chilli paste.
  12. It's 1 tsp Panchforon.
  13. Prepare 2 Dry red chili.
  14. It's 1 tsp Kasuri Methi.
  15. Prepare 1 tbsp spice mixture masala.
  16. You need handful Peanuts.
  17. It's to taste Salt.
  18. You need to taste Sugar.
  19. It's as needed Oil.

Samosa Singara step by step

  1. Mix the pastry ingredients properly to form a dough. Dough should be tight. Keep it rest for 1 hr..
  2. Cut potato & cauliflower into small pieces..
  3. In a pan add oil, roast the peanuts & keep aside. Add dry red chili & panchforon for tempering. Add potato & cauliflower, fry until brown in colour. Add ginger-chili paste and fry on medium heat. Now add salt, mixed spices, kasuri methi & water as required. Cook until potato become soft. Now add peanuts & sugar, cook for few minutes. Filling is ready, let it cool completely..
  4. Take a small portion of the dough, roll it out in oval shape & cut into two parts. Create the samosa shape & pour the filling in pocket & close the open portion with help of water..
  5. Take oil for frying in a pan. Oil should be lukewarm & flame should be medium. Add samosa & fry until golden in colour. Served hot with imli chutney or with a cup of milk tea & enjoy :) :).

Samosa Singara - Punjabi samosa will taste very different from the Bengali singara and so as the South Indian ones with undeniable presence of curry leaves. But apart from potatoes, there is another variation of samosa which is hugely popular in Kolkata, that is Phulkopi singara or cauliflower samosa and is a winter favourite among the Kolkatans. Mutton Keema Samosa, also known as the Mangsher Singara in Bengali is the most popular evening snack made during Ramadan at Muslims homes as well as in snack corners too. Samosa itself is the most loved street food in India, and when it's Keema Samosa, this famous snack just reaches to another level of deliciousness. Mutton keema is cooked along with onions and spices and os then filled. We get Samosa's here but they differ considerably in their filling with the traditional Bengali Singara. Last week we were heading out to our friends home to meet their new-born and to spend the evening there. Thank you and good luck