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Sunday, August 30, 2009

Kolkata Style Singara | সিঙাড়া | Bengali Aloo Phulkopir Singara

How To Make Kolkata Style Singara:

An Evening with friends, with cups of tea and dozens of samosas. Close to a blissful time with laughter, arguments and family adda( get together). So as I have mentioned the snack called samosa, which is Bengali version called singara which essentially has a filling of cauliflower and potatoes. You just wait till you break a small part of the singara, watch the steam from the filling come out and dig in with your teeth ensuring that the snack does not get cold. I remember during winter weekends we used to find that my mom used to prepare singaras for guests and I with my sister used to hatch and execute plans how to grab some pieces without her knowing. Sigh.. those were the times
You can also check out Non-Veg Samosa - Chicken Samosa, the inside stuffing is Keema. 

Serves: 4, Preparation time: 40 minutes

For outer cover
1.5 cup wheat flour (maida)
water to knead dough
1/2 tsp ajwain
1 tbsp oil
little salt

For filling-
1 big potato (peeled and chopped into pieces)
1/2 cup green peas
1/2 cauliflower (small florets)
1 tsp grated ginger
8-10 peanuts cut into half
1 tbsp coconut peeled and chopped (optional)
1 tsp sugar
1 tsp ground roated cumin (jeera)
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
3 green chillies (finely chopped)
1/2 tbsp coriander leaves (finely chopped)
1/2 tsp raisins (kishmish)
1 tbsp kashew nuts(kaaju)
1 small tsp of asafeotida (hing)
salt to taste
4 tbsp oil for frying

Sift maida and salt together. Add oil, ajwain and water, knead a soft dough. Now cover it with a moist cotton cloth and keep it aside for minimum half an hour. In a pan heat oil for filling and fry the potatoes till they turn golden brown. Keep it aside. Now fry the peanuts and coconuts till they are done. Remove from oil and place it on a tissue so that it soaks all the oil. In the same pan add cumin seeds, green chilies, asafeotida. When cumin seeds starts to splutter add cauliflower, peas grated ginger and fry for few minutes on medium flame. Add raisins, cashew nuts, fried potatoes, peanuts and coconut, now cover the lid for few seconds till the vegetables are done. Now if the mixture has any excess water, then fry till excess moisture is absorbed. The mixture should be dry. If required little water can be added. Finally add chopped coriander, ground roasted cumin, garam masala. Stir well for a minute now turn off the burner and let it cool down. Take the dough (pastry) and make 8 lime sized small balls and roll out into a round shape. Divide this round into two equal pieces with the help of knife. Now in the half moon size shape brush the edges with little water and now make a cone shape with your fingers and by putting pressure press the edges. Now in the cone put 2-3 spoons of filling and the two upper edges to seal the top. In a round kadhai heat oil on medium flame and deep fry these samosas till they are crisp and brown. Take out the samosas batch by batch on a paper towel. Serve the piping hot samosas with chutney or tomato sauce.


1 comment:

  1. These look absolutely droolworthy. its been along time since I visited your blog and I am so glad I did. I love all the changes and your lovely photos too.


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