For some other particular person, a samosa, when travels to the land of Bengal, takes the type of a Shingara. However attempt saying that to a Bengali, they might take offense in it. After all, some similarities between the 2 do exist, however for a Bengali particular person, a Singara is one other emotion in itself. And so they 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 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 solely 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 notably India, the Bengal one can be a variation identical 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 completely different. So, if you’re anticipating the style of a Punjabi samosa in a Shingara, then its undoubtedly not going to be met.
Extra variations embody:
- In contrast to the faint tanginess current in a daily 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 normally has a thicker outer protecting, a traditional Singara primarily has a skinny, flaky protecting. The Bengali stuffings can vary from the vegetarian aloo-phulkopi to even a non-vegetarian one.
- The dimensions of the Shingara is usually smaller than that of a samosa. Additionally it is a lighter and crispier puff pastry as in comparison with samosas.
- Nevertheless, shaping Singara in its signature fashion requires as a lot effort and precision as shaping its Punjabi counterpart.
About Singara Recipe
Aloo Phulkopir Singara is normally a winter specialty in Bengal as a result of arrival of contemporary 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 may skip each cauliflower and inexperienced peas, and add extra potatoes as a substitute.
I’ve used the standard Bengali mixture of 5 spices known 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.
Identical to the samosa, a Singara is deep fried too. However you may bake or air fry it too. If baking the Shingara, test the strategy on methods to go about it on this Samosa Recipe.
Making the Singara does take a while and efforts. This recipe yields about 14 Shingara, you may halve or double the recipe when you want to.
Serving Aloo Phulkopir Shingara, alongside some inexperienced chutney, tamarind chutney or mint coriander chutney, as a night snack is the most effective factor you are able to do. You may as well have it with some fried inexperienced chilies.
Step-by-Step Information
Learn how to make Singara
Prep Greens
1. Rinse after which chop 150 grams cauliflower in tiny or small florets. You’ll need 1.5 cups small cauliflower florets.
2. Rinse 1 cup contemporary inexperienced peas and preserve apart.
3. Rinse, peel and chop 225 grams (3 medium) potatoes in small cubes. You’ll need 1.25 cups small potato cubes.
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).
5. Fry the panch phoron on low warmth until the spices flip fragrant and splutter.
6. Subsequent add ⅓ cup chopped onions.
7. Stir and sauté until the onions soften and switch translucent.
8. Then, add 1 teaspoon ginger paste. Combine and sauté until the uncooked aroma of the ginger goes away.
9. Hold the warmth to low, add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri crimson chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder.
10. Combine very effectively and sauté for just a few seconds.
11. Add the chopped potatoes.
12. Combine and sauté for 1 minute.
13. Then, add the chopped cauliflower and inexperienced peas.
14. Season with salt as per style.
15. Combine very effectively.
16. Add 4 to five tablespoons water and blend once more.
17. Cowl the pan with a lid and simmer the greens on low to medium-low warmth.
18. In between, test. If the greens begin sticking to the pan, add just a few extra tablespoons of water.
19. Simmer until the greens are tender and cooked. Then, swap off the warmth. Simply cook dinner the greens until tender. Don’t make them mushy or overcook them.
20. Add 3 tablespoons roasted peanuts or salted peanuts and ¼ teaspoon sugar.
21. Combine effectively and let this stuffing cool to room temperature.
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.
23. Combine the oil within the flour along with your fingertips until you get a breadcrumb like texture within the flour.
24. While you press a portion of the combination in your palm, it ought to maintain collectively and never crumble.
25. No, add ½ to ⅔ cup water or as required. Add water in components.
26. Knead to a clean dough. The dough must be clean however agency or tight. It shouldn’t be tender.
Cowl the dough with a moist fabric or kitchen serviette and permit to relaxation for half-hour.
27. After half-hour, frivolously knead the dough once more and make a log. Minimize the dough log in equal items. Cowl the items with a moist fabric or kitchen serviette.
Shaping Singara
28. Take one dough piece and roll in a ball. Flatten and carry on the rolling board.
29. With a rolling pin, roll to a 7 to eight inches disc.
30. Minimize the rolled dough from the middle.
31. Now, along with your fingertip or with a small brush, unfold water on the perimeters of one of many reduce dough.
32. Deliver collectively the straight edge with one in all its finish overlapping a bit the opposite finish. Press and seal the perimeters. Press the perimeters effectively, in order that they get sealed. It should appear to be 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.
34. Pinch an element on the sting as proven within the image beneath. This helps the singaras to face when positioned on a tray.
35. Press each the perimeters. Make sure there aren’t any cracks. The perimeters must be joined very effectively.
36. Make all shingaras this manner. Cowl with a moist fabric or kitchen serviette earlier than you start to fry them.
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.
38. When the oil is reasonably scorching, gently place the ready Singara within the scorching oil.
39. Add 2 to three or 4 singara relying on the dimensions of the kadai.
40. As soon as the singara are added, then decrease the warmth.
41. Start to fry them on low to medium-low warmth.
42. When one aspect is gentle golden, flip over.
43. Proceed to fry and when the second aspect is gentle golden, flip over once more.
44. This fashion carry on turning them and frying until they’ve a pleasant golden crust.
45. Take away with a slotted spoon, draining the additional oil.
46. Place them on kitchen paper towels to soak up additional oil. Whereas frying different items, barely improve the warmth. Add them and once more scale back the warmth.
47. Serve Aloo Phulkopir Shingara scorching or heat with some fried salted inexperienced chillies, inexperienced chutney, tamarind chutney or mint coriander chutney.
FAQs
It’s normally known as as Shingara or Singara. However, is completely different than the Punjabi samosa.
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 test, the combination mustn’t crumble. Then, begin including ½ to ⅔ cup water in components, and knead to a clean, however barely agency dough.
This dough must be coated with a humid fabric and stored to relaxation for half-hour. After this time, frivolously knead it as soon as once more and make a log. Divide into equal parts and canopy with a moist fabric till able to stuff.
Singara and samosa are shut associated, however undoubtedly not comparable. The principle variations are: Shingara has a sweeter and crunchier filling as in comparison with the marginally tangy filling of samosas.
Samosas are normally bigger in dimension than their Bengali counterpart and singaras normally have a skinny, flaky outer crust versus the thicker outer crust of samosas.
Extra Bengali Snack Recipes To Strive!
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Singara Recipe | Bengali Shingara
Singara also referred to as Shingara is a well-liked tea time snack from Bengal. The stuffing for the vegetarian model of Singara is comprised of potatoes or cauliflower, potatoes and inexperienced peas.
Prep Time 45 minutes
Prepare dinner Time 30 minutes
Complete Time 1 hr 15 minutes
For the vegetable stuffing
Forestall your display screen from going darkish whereas making the recipe
Preparation
Rinse after which cauliflower in tiny or small florets. You’ll need 1.5 cups chopped small cauliflower florets.
Rinse contemporary inexperienced peas with water just a few instances and preserve apart.
Rinse, peel and chop the potatoes in small cubes. You’ll need 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 turn 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 just a few seconds or until the uncooked aroma of ginger goes away.
Then add turmeric powder, kashmiri crimson chilli powder, coriander powder and cumin powder. Combine very effectively and saute for just a few 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 effectively.
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 test and if the veggies begin sticking to the pan, then add just a few extra tablespoons of water.
Simmer until the veggies are tender and cooked. Then flip off the warmth. Simply cook 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 effectively 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 must be clean however agency or tight. It shouldn’t be tender.
Cowl the dough with a moist fabric or kitchen serviette and permit to relaxation for half-hour.
After half-hour, frivolously knead the dough once more and make a log. Minimize the dough log in 7 equal items.
Cowl the items with a moist fabric 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.
Minimize 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.
- Deliver collectively the straight edge with one in all its finish overlapping a bit the opposite finish. Press and seal the perimeters. Press the perimeters effectively, in order that they get sealed. It should appear to be a cone.
Now with a small spoon, stuff the potato filling within the samosa cone.
Pinch an element within the edge and press each the perimeters. This helps the singara to face when positioned on a tray.
Make certain there aren’t any cracks. The perimeters must be joined very effectively.
Make all singara this manner. Cowl them with a moist fabric 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 scorching oil. Add 2 to three or 4 shingara relying on the dimensions 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 aspect is gentle golden then flip over every singara.
Proceed to fry and when the second aspect is gentle 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 additional oil. Whereas frying different batches of shingara, barely improve the warmth. Add singara and once more scale back the warmth.
Serve Aloo Phulkopir Singara scorching or heat with some fried salted inexperienced chilis, tamarind chutney or coriander chutney or mint chutney or inexperienced chutney.
- In case when you 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 an alternative of untamed celery seeds (radhuni) you should use carom seeds (ajwain) or mustard seeds (rai).
- Modify the seasonings and spices in response to your style preferences.
- As an alternative of oil added when kneading the dough, you can even use ghee.
- Omit salted peanuts if you wish to make a nut-free singara model.
Diet Info
Singara Recipe | Bengali Shingara
Quantity Per Serving
Energy 191 Energy from Fats 99
% Every 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%
* % Every day Values are based mostly on a 2000 calorie eating regimen.
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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