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Singara (samosa)

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In India samosa is a very popular appetizer. We call it "singara" in West Bengal. Almost every evening my grandpa brought samosas from roadside shop and they were delicious. Last week I made samosas at home (inspired by my mother and husband) and they came out really tasty. So, please try this recipe at your home and impress your family.


Singara (samosa)

Ingredients

  • 2 large boiled, peeled potatoes.
  • Some boiled green peas.
  • 1 cup of all purpose flour.
  • 2-3 Tablespoons of ghee / clarified butter.
  • Salt to taste.
  • Few nigella seeds / kalojeera.
  • 1/2 Teaspoon cumin seeds.
  • 1/2 Teaspoon crushed coriander seeds.
  • 1/2 Teaspoon chopped ginger.
  • 1 Teaspoon chopped green chilies.
  • 1 Teaspoon cumin powder.
  • 1 Teaspoon coriander powder.
  • 1 Teaspoon dry mango (amchoor) powder.
  • 1 Teaspoon red chili powder.
  • Some chopped coriander leaves.
  • White oil.
  • Some warm water.

Singara (samosa)

Steps

Dough:
Take 1 cup of flour in a bowl.
Add some salt, 2-3 Tablespoons of melted ghee and few nigella seeds. Mix all this with your hand for 3 minutes.
Cooking Step: Singara (samosa)
Then gradually add little warm water into flour and mix it. Do not add water at a time. Go for little by little.
Cooking Step: Singara (samosa)
Make a semi hard dough.
Knead the dough very well for 10 minutes.
Cooking Step: Singara (samosa)
Cover the dough with a damp cloth for 20 minutes.
Cooking Step: Singara (samosa)
Filling:
Make sure you boil the potatoes in little water. If the potatoes absorb lots of water it will ruin the dish.
Crumble the boiled potatoes with your hand. Dont make it mushy.
Cooking Step: Singara (samosa)
Take a pan and heat 2 tsp oil.
Add cumin seeds and crushed coriander seeds in hot oil. Saute it for a minute.
Cooking Step: Singara (samosa)
Then add chopped ginger and green chilies. Saute it for 1 minute.
Cooking Step: Singara (samosa)
Add the half mashed potatoes and boiled green peas. Saute it for a minute.
Cooking Step: Singara (samosa)
Then add all the powder and some salt. Mix it very well for 5 minutes.
Cooking Step: Singara (samosa)
Check the seasoning.
Add coriander leaves. Mix it again for 3 minutes.
Keep this mixture aside and let it cool down completely.
Cooking Step: Singara (samosa)
Process:
Now knead the dough again for just a minute and make medium size balls from it.
Flatten a ball to a 6 inch circle. The circle should not be too much thin.
Take a knife and cut the circle to 2 semi circles.
Cooking Step: Singara (samosa)
Take one end in the center.
Cooking Step: Singara (samosa)
Then overlap it to the another end for making a cone.
Cooking Step: Singara (samosa)
Press the two edges gently. You will get a nice cone.
Cooking Step: Singara (samosa)
Put 1 Tablespoon of the potato mixture into the cone.
Dip your finger into water and apply some on the edges.
Cooking Step: Singara (samosa)
Make a plit on the opposite side of the sealed side.
Cooking Step: Singara (samosa)
Now seal both edges by pressing them gently.
Cooking Step: Singara (samosa)
Make rest of them in same way. That last plit will help the samosa to sit properly.
Cooking Step: Singara (samosa)
Put the samosas into medium hot oil.
You have to fry them for approx 10-12 minutes. Otherwise they will not become crunchy.
Cooking Step: Singara (samosa)
Fry them golden in color.
Cooking Step: Singara (samosa)
Remove them from oil and keep on a paper towel.
Cooking Step: Singara (samosa)

Your Samosas are ready ....
  • Enjoy this hot with some puffed rice and a cup of tea ...

Singara (samosa)


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