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Singara Recipe | Bengali Shingara » Dassana’s Veg Recipes


For another individual, a samosa, when travels to the land of Bengal, takes the type of a Shingara. However strive saying that to a Bengali, they might take offense in it. In fact, some similarities between the 2 do exist, however for a Bengali individual, a Singara is one other emotion in itself. They usually actually could not argue on this, any additional. Right here’s my model of this well-known tea time snack with a vegetable stuffing of aloo (potato), phulkopi (cauliflower) and matar (inexperienced peas).

singara served on a butter paper kept in an iron kadai with fried green chilies, a small bowl of chutney kept on the top side and text layovers.

Singara vs Samosa

It may be rightly stated that the Singara is a prized possession for a Bengali. Extra so, when it’s the Aloo Phulkopir Shingara, which is just the one filled with a specifically spiced combination of potatoes and cauliflower.

Since, even the samosa’s origin is believed to be in Central Asia and never significantly India, the Bengal one can also be a variation similar to the Punjabi or different North Indian ones.

Whereas the method of creating a Singara could also be similar as that of a Punjabi Samosa, however the flavors are fully totally different. So, in case you are anticipating the style of a Punjabi samosa in a Shingara, then its positively not going to be met.

Extra variations embrace:

  • Not like the faint tanginess current in an everyday samosa, there’s a touch of sweetness, crunchiness from the peanuts and an earthiness from the cauliflower and potatoes in a Singara.
  • Whereas a samosa often has a thicker outer protecting, a basic Singara primarily has a skinny, flaky protecting. The Bengali stuffings can vary from the vegetarian aloo-phulkopi to even a non-vegetarian one.
  • The scale of the Shingara is usually smaller than that of a samosa. It is usually a lighter and crispier puff pastry as in comparison with samosas.
  • Nevertheless, shaping Singara in its signature type requires as a lot effort and precision as shaping its Punjabi counterpart.

About Singara Recipe

Aloo Phulkopir Singara is often a winter specialty in Bengal as a result of arrival of recent seasonal produce like cauliflower and inexperienced peas. Thus, these go within the preparation of the filling of the much-celebrated Shingara. On this recipe, you possibly can skip each cauliflower and inexperienced peas, and add extra potatoes as a substitute.

I’ve used the standard Bengali mixture of 5 spices referred to as panch phoron on this recipe. This spice mix consists of untamed celery seeds (radhuni), fenugreek seeds (methi), fennel seeds (saunf), nigella seeds (kalonji) and cumin seeds (jeera).

In case you don’t have the panch phoron, simply add a pinch every of those 5 spices. In case you’re discovering it tough to supply the radhuni, add mustard seeds (rai/sarson) or carom seeds (ajwain) as a substitute. Or higher, put together this spice combine by referring to this Panch Phoron recipe.

shingara served on a butter paper kept in an iron kadai with fried green chilies, a small bowl of chutney kept on the top side and text layover.

Similar to the samosa, a Singara is deep fried too. However you possibly can bake or air fry it too. If baking the Shingara, verify the strategy on the way to go about it on this Samosa Recipe.

Making the Singara does take a while and efforts. This recipe yields about 14 Shingara, you possibly can halve or double the recipe for those who want to.

Serving Aloo Phulkopir Shingara, alongside some inexperienced chutney, tamarind chutney or mint coriander chutney, as a night snack is the perfect factor you are able to do. You too can have it with some fried inexperienced chilies.

Step-by-Step Information

How you can make Singara

Prep Greens

1. Rinse after which chop 150 grams cauliflower in tiny or small florets. You have to 1.5 cups small cauliflower florets.

chopped cauliflower florets for shingara.

2. Rinse 1 cup recent inexperienced peas and preserve apart.

rinsed fresh green peas for shingara.

3. Rinse, peel and chop 225 grams (3 medium) potatoes in small cubes. You have to 1.25 cups small potato cubes.

potatoes chopped into small cubes for shingara.

Make Stuffing

4. Warmth 1 tablespoon oil in a pan. Add ½ teaspoon panch phoran.

In case you would not have panch phoran, add a pinch of every the next spices:

  • fenugreek seeds (methi)
  • wild celery seeds (radhuni)
  • fennel seeds, cumin seeds
  • nigella seeds (kalonji) – as a substitute of untamed celery seeds (radhuni), you should use carom seeds (ajwain) or mustard seeds (rai).
panch phoron added to hot oil in pan.

5. Fry the panch phoron on low warmth until the spices flip fragrant and splutter.

frying panch phoron in hot oil.

6. Subsequent add ⅓ cup chopped onions.

chopped onions added to the oil.

7. Stir and sauté until the onions soften and switch translucent.

sautéing onions.

8. Then, add 1 teaspoon ginger paste. Combine and sauté until the uncooked aroma of the ginger goes away.

ginger paste added to the onions.

9. Preserve the warmth to low, add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri pink chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder.

spice powders added to the onions.

10. Combine very properly and sauté for a couple of seconds.

sautéing spiced onion mixture.

11. Add the chopped potatoes.

chopped potatoes added to the onions.

12. Combine and sauté for 1 minute.

sautéing potatoes with the onion mixture.

13. Then, add the chopped cauliflower and inexperienced peas.

chopped cauliflower and green peas added to the potato-onion mixture.

14. Season with salt as per style.

salt added to the pan.

15. Combine very properly.

ingredients mixed well.

16. Add 4 to five tablespoons water and blend once more.

adding water to the mixed vegetable mixture.

17. Cowl the pan with a lid and simmer the greens on low to medium-low warmth.

simmering vegetables in covered pan.

18. In between, verify. If the greens begin sticking to the pan, add a couple of extra tablespoons of water.

simmering vegetables in pan.

19. Simmer until the greens are tender and cooked. Then, swap off the warmth. Simply prepare dinner the greens until tender. Don’t make them mushy or overcook them.

cooked vegetable mixture.

20. Add 3 tablespoons roasted peanuts or salted peanuts and ¼ teaspoon sugar.

roasted peanuts and sugar added to the cooked vegetable mixture.

21. Combine properly and let this stuffing cool to room temperature.

ingredients mixed well in the cooked vegetable stuffing.

Make Singara Dough

22. In a big parat (plate) or a bowl, take 2 cups all-purpose flour. Add 4 tablespoons oil and 1 teaspoon salt or as required.

all purpose flour, oil and salt added to a large plate.

23. Combine the oil within the flour along with your fingertips until you get a breadcrumb like texture within the flour.

oil and salt mixed with the flour to get a breadcrumb like texture.

24. While you press a portion of the combination in your palm, it ought to maintain collectively and never crumble.

pressing a portion of the mixture to check whether it is holding together or crumbling.

25. No, add ½ to ⅔ cup water or as required. Add water in components.

adding water in parts.

26. Knead to a clean dough. The dough needs to be clean however agency or tight. It shouldn’t be comfortable.

Cowl the dough with a moist material or kitchen serviette and permit to relaxation for half-hour.

ingredients kneaded to a smooth and slightly firm dough.

27. After half-hour, flippantly knead the dough once more and make a log. Lower the dough log in equal items. Cowl the items with a moist material or kitchen serviette.

dough log cut into 6 pieces.

Shaping Singara

28. Take one dough piece and roll in a ball. Flatten and carry on the rolling board.

one dough ball.

29. With a rolling pin, roll to a 7 to eight inches disc.

dough ball rolled into a disc.

30. Lower the rolled dough from the middle.

dough disc cut into halves from the center.

31. Now, along with your fingertip or with a small brush, unfold water on the perimeters of one of many reduce dough.

water spread on the edges of one half.

32. Carry collectively the straight edge with one in every of its finish overlapping a bit the opposite finish. Press and seal the perimeters. Press the perimeters properly, in order that they get sealed. It can appear to be a cone.

dough shaped into a cone.

33. Now with a small spoon, fill the cone with the ready stuffing. Keep in mind to not underfill or overfill with the veggie stuffing.

prepared stuffing filled in the prepared cone.

34. Pinch a component on the sting as proven within the image beneath. This helps the singaras to face when positioned on a tray.

a part pinched on the edge of the cone.

35. Press each the perimeters. Make certain there aren’t any cracks. The perimeters needs to be joined very properly.

edges of the stuffed cone joined well.

36. Make all shingaras this fashion. Cowl with a moist material or kitchen serviette earlier than you start to fry them.

prepared shingara on a plate.

Deep Frying Singara

37. Warmth oil for deep frying in a kadai on medium flame. Add a small piece of the dough and it ought to come up step by step and steadily.

checking the temperature of the oil kept for deep frying in a kadai.

38. When the oil is reasonably sizzling, gently place the ready Singara within the sizzling oil.

prepared shingar added in the hot oil.

39. Add 2 to three or 4 singara relying on the scale of the kadai.

frying shingara in hot oil.

40. As soon as the singara are added, then decrease the warmth.

frying shingara in hot oil.

41. Start to fry them on low to medium-low warmth.

frying shingara in hot oil.

42. When one facet is mild golden, flip over.

shingara turned over while frying.

43. Proceed to fry and when the second facet is mild golden, flip over once more.

shingara turned over again while frying.

44. This fashion carry on turning them and frying until they’ve a pleasant golden crust.

frying shingara till golden.

45. Take away with a slotted spoon, draining the additional oil.

removing fried shingara with a slotted spoon.

46. Place them on kitchen paper towels to soak up further oil. Whereas frying different items, barely enhance the warmth. Add them and once more scale back the warmth.

fried shingara on a kitchen paper towel.

47. Serve Aloo Phulkopir Shingara sizzling or heat with some fried salted inexperienced chillies, inexperienced chutney, tamarind chutney or mint coriander chutney.

shingara served on a butter paper kept in an iron kadai with fried green chilies, a small bowl of chutney kept on the top side and text layovers.

FAQs

What’s samosa recognized in West Bengal?

It’s often referred to as as Shingara or Singara. However, is totally different than the Punjabi samosa.

How do you make the crust for a Bengali Singara?

Take about 2 cups all-purpose flour (maida) in a big plate or parat. Add 4 tablespoons oil and 1 teaspoon salt to it. Use your fingertips to combine until a breadcrumb like texture is achieved.

Press and verify, the combination shouldn’t crumble. Then, begin including ½ to ⅔ cup water in components, and knead to a clean, however barely agency dough.

This dough needs to be coated with a humid material and stored to relaxation for half-hour. After this time, flippantly knead it as soon as once more and make a log. Divide into equal parts and canopy with a moist material till able to stuff.

How is a Singara totally different than samosa?

Singara and samosa are shut associated, however positively not comparable. The primary variations are: Shingara has a sweeter and crunchier filling as in comparison with the marginally tangy filling of samosas.

Samosas are often bigger in measurement than their Bengali counterpart and singaras often have a skinny, flaky outer crust versus the thicker outer crust of samosas.

Extra Bengali Snack Recipes To Attempt!

Please make sure to fee the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

singara recipe, aloo phulkopir singara recipe, bengali samosa recipe

Singara Recipe | Bengali Shingara

Singara also called Shingara is a well-liked tea time snack from Bengal. The stuffing for the vegetarian model of Singara is constituted of potatoes or cauliflower, potatoes and inexperienced peas.

Prep Time 45 minutes

Cook dinner Time 30 minutes

Complete Time 1 hr 15 minutes

For the vegetable stuffing

Stop your display from going darkish whereas making the recipe

Preparation

  • Rinse after which cauliflower in tiny or small florets. You have to 1.5 cups chopped small cauliflower florets.

  • Rinse recent inexperienced peas with water a couple of occasions and preserve apart.

  • Rinse, peel and chop the potatoes in small cubes. You have to 1.25 cups chopped small potato cubes.

Making vegetable filling

  • Warmth 1 tablespoon oil in a pan. Add ½ teaspoon panch phoron.

  • On a low warmth, let the spices develop into fragrant and splutter.

  • Now add finely chopped onions. Stir and saute until the onions soften and switch translucent.

  • Then add ginger paste. Combine and sauté fo a couple of seconds or until the uncooked aroma of ginger goes away.

  • Then add turmeric powder, kashmiri pink chilli powder, coriander powder and cumin powder. Combine very properly and saute for a couple of seconds on low warmth.

  • Add the chopped potatoes. Combine and sauté for 1 minute.

  • Then add the chopped cauliflower and inexperienced peas. Season with salt as per style. Combine very properly.

  • Add 4 to five tablespoons water and blend once more.

  • Cowl the pan with a lid and simmer the veggies on a low to medium-low warmth.

  • In between do verify and if the veggies begin sticking to the pan, then add a couple of extra tablespoons of water.

  • Simmer until the veggies are tender and cooked. Then flip off the warmth. Simply prepare dinner the veggies until fork tender. Don’t make them mushy or overcook them.

  • Then add roasted peanuts or salted peanuts. Additionally add sugar.

  • Combine properly and let this aloo phulkopir stuffing cool at room temperature.

Making singara dough

  • In a big parat (plate) or a bowl take all-purpose flour (maida). Add 4 tablespoons oil and 1 teaspoon salt or add as required.

  • Combine the oil within the flour along with your fingertips until you get a bread crumb like consistency within the flour.

  • While you press a portion of the combination in your palm, it ought to maintain collectively and never crumble.

  • Now add ½ to ⅔ cup water or add as required. Add water in components.

  • Knead to a clean dough. The dough needs to be clean however agency or tight. It shouldn’t be comfortable.

  • Cowl the dough with a moist material or kitchen serviette and permit to relaxation for half-hour.

  • After half-hour, flippantly knead the dough once more and make a log. Lower the dough log in 7 equal items.

  • Cowl the items with a moist material or kitchen serviette.

Stuffing and shaping singara

  • Take one dough piece and roll in a ball. Flatten and carry on the rolling board.

  • With a rolling pin roll to a 7 to eight inches spherical.

  • Lower the rolled dough from the middle. Now along with your fingertip or with a small brush unfold water on the perimeters of one of many reduce dough.

  • Carry collectively the straight edge with one in every of its finish overlapping a bit the opposite finish. Press and seal the perimeters. Press the perimeters properly, in order that they get sealed. It can appear to be a cone.
  • Now with a small spoon, stuff the potato filling within the samosa cone.

  • Pinch a component within the edge and press each the edges. This helps the singara to face when positioned on a tray.

  • Make certain there aren’t any cracks. The perimeters needs to be joined very properly.

  • Make all singara this fashion. Cowl them with a moist material or kitchen serviette earlier than you start to fry them.

Frying singara

  • Warmth oil for deep frying in a kadai on medium flame. Add a small piece of the dough and it ought to come up step by step and steadily.

  • Now gently add the singara within the reasonably sizzling oil. Add 2 to three or 4 shingara relying on the scale of the kadai.

  • As soon as all of the singaras are added, then decrease the warmth. Start to fry them on a low to medium-low warmth.

  • When one facet is mild golden then flip over every singara.

  • Proceed to fry and when the second facet is mild golden, flip over once more.

  • This fashion carry on turning them and fry until they’ve a pleasant golden crust.

  • Take away with a slotted spoon draining the additional oil.

  • Place them on kitchen paper towels to soak up further oil. Whereas frying different batches of shingara, barely enhance the warmth. Add singara and once more scale back the warmth.

  • Serve Aloo Phulkopir Singara sizzling or heat with some fried salted inexperienced chilis, tamarind chutney or coriander chutney or mint chutney or inexperienced chutney.

  • In case for those who would not have panch phoran, then simply add 2 pinches every of the next spices – fenugreek seeds (methi), wild celery seeds (radhuni), fennel seeds (saunf), cumin seeds (jeera), nigella seeds (kalonji).
  • As a substitute of untamed celery seeds (radhuni) you should use carom seeds (ajwain) or mustard seeds (rai).
  • Modify the seasonings and spices in line with your style preferences.
  • As a substitute of oil added when kneading the dough, you may as well use ghee.
  • Omit salted peanuts if you wish to make a nut-free singara model.

Diet Information

Singara Recipe | Bengali Shingara

Quantity Per Serving

Energy 191 Energy from Fats 99

% Each day Worth*

Fats 11g17%

Saturated Fats 1g6%

Sodium 272mg12%

Potassium 168mg5%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 100IU2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 12mg15%

Vitamin E 4mg27%

Vitamin Ok 5µg5%

Calcium 15mg2%

Vitamin B9 (Folate) 53µg13%

Iron 2mg11%

Magnesium 17mg4%

Phosphorus 51mg5%

Zinc 1mg7%

* % Each day Values are primarily based on a 2000 calorie weight loss program.

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This Singara recipe from the archives, initially revealed in December 2017 has been up to date and republished on February 2023.



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