Vegetable Samosa (Shingara)

Today I bring you the recipe of vegetable Samosas. Also known as Shingara in Bangladesh and Calcutta (West Bengal). Usually, the filling always has potato in combination with other vegetables.

The elaboration of the dough and the assembling of the Samosas are not complicated; you have to follow some specific steps so that they come out perfectly. I have tried to write down the recipe in as much detail as possible (that’s why it’s so long…) so that you won’t have any doubts when it comes to preparing them. But don’t be scared, when you make the recipe for the first time, you will see that the elaboration is not so long.

I invite you to read the whole recipe first before starting to make it. For sure you will surprise your friends and family with some delicious crunchy Samosas.

Vegetable Samosa (Shingara)

 Ingredients:

  For the dough

  • 300 gr all-purpose flour
  • 1 and 1/2 teaspoons of salt
  • 3 tablespoons oil
  • Coldwater for kneading.

  For the filling

  • 2 large, boiled potatoes
  • 2 carrots
  • 2 large cauliflower florets
  • 1 onion cut into small pieces
  • 1 fresh green chilli finely chopped (optional)
  • 1 teaspoon Panch Phoron
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • Oil for frying

 

Instructions:

Preparation of the dough

-Put the flour and salt in a bowl. Add oil and using your fingertips start mixing oil and flour to create a breadcrumb-like texture. (Traditionally in this step usually add nigella or ajwain seeds).

-Start adding cold water slowly and knead until you get a smooth dough.

-Cover it damp kitchen towel and let it rest. While we proceed to prepare the filling.

Preparation of the filling

-Boil the potato, carrot and cauliflower with a little bit of salt. Cut them into small cubes

-Heat the oil in a frying pan. When the oil is hot, add Panch Phoron.

-When they start to sizzle add the chopped onion. Fry until the onions are transparent.

-Add the vegetables, turmeric powder, cumin powder and salt. Saute for 5-6 minutes until it gets a golden texture.

Preparation of the samosa

-Put some water in a cup and set it aside. This water will serve to seal the dough.

-Take the dough and divide it into 9 portions (Approx.) giving them a round ball shape. Cover them again with a damp kitchen towel to stop the dough from drying out.

-Take one ball and dip it in a small amount of flour. Roll it into an oval shape, about 10cm wide and 16cm in length approximately.

-Cut them in half, and you will get two semicircles.

-Take the straight side of the semicircle and fold it in half (as in the photo below). Dip your finger in the water and damp the top part where you have folded it. Fold the other half resting on top of the first one and press lightly. This way, it will come out like a cone (see photo below).

-Stuff them with the vegetable filling. Apply water with fingertip all around the edges of the samosa. 

-Now put together the two sides and seal very well by pressing with your finger.

-Dust a little flour on a plate and place the samosa with the tip upwards (see the photo).

-Repeat these steps for the remaining samosas and keep them all time covered with a damp kitchen towel.

Fry the samosa:

-Put plenty of oil in a pan or a wok over medium heat. When the oil is warm enough, (be careful, it doesn’t have to be hot) add the samosas. Fry them in small batches; there should have spaces between them.

-Fry them on medium-low heat for 12-15 minutes until they are golden on both sides, and during all this time, we cannot raise the heat. The secret is to fry the samosas at a low temperature for a long time.

-Remove the samosas and place them on a plate with the kitchen paper to remove the excess oil and serve them hot, although they will remain crispy for a while if you have fried them the way I have explained above.

Tips and Tricks:

  • I use cold water for kneading because it makes the dough crispy.
  • Cauliflower and carrot should not be cooked for a long time; they have to be al dente.
  • You can choose the vegetables you like. Also, you can add peas or a handful of cooked chickpeas, if you have any leftover. It gives an exquisite taste.
  • If you do not have “Panch Phoron” you can add cumin seeds.
    Vegetable Samosa (Shingara)

    Vegetable Samosa (Shingara)

    Prep Time 45 mins
    Cook Time 30 mins
    Total Time 1 hr 15 mins
    Cuisine India
    Servings 6
    Calories 230 kcal

    Ingredients
      

    For the dough

    • 300g all-purpose flour
    • 1 and 1/2 teaspoons of salt
    • 3 tablespoons oil
    • Coldwater for kneading.

    For the filling

    • 2 large, boiled potatoes
    • 2 carrots
    • 2 large cauliflower florets
    • 1 onion cut into small pieces
    • 1 fresh green chilli finely chopped (optional)
    • 1 teaspoon Panch Phoron
    • 1 teaspoon turmeric powder
    • 1 teaspoon cumin powder
    • Salt to taste
    • Oil for frying

    Instructions
     

    Preparation of the dough

    • Put the flour and salt in a bowl. Add oil and using your fingertips start mixing oil and flour to create breadcrumb-like texture. (Traditionally in this step usually add nigella or ajwain seeds).
    • Start adding cold water slowly and knead until you get a smooth dough.
    • Cover it damp kitchen towel and let it rest. While we proceed to prepare the filling.

    Preparation of the filling

    • Boil the potato, carrot and cauliflower with a little bit of salt. Cut them into small cubes.
    • Heat the oil in a frying pan. When the oil is hot, add Panch Phoron.
    • When they start to sizzle add the chopped onion. Fry until the onions are transparent.
    • Add the vegetables, turmeric powder, cumin powder and salt. Saute for 5-6 minutes until it gets a golden texture.

    Preparation of the samosa

    • Put some water in a cup and set aside. This water will serve to seal the dough.
    • Take the dough and divide it about 9 portions giving them round ball shape. Cover them again with a damp kitchen towel to stop the dough from drying out.
    • Take one ball and dip it in a small amount of flour. Roll it into an oval shape, about 10cm wide and 16cm in length approximately.
    • Cut them in half, and you will get two semicircles. Take the straight side of the semicircle and fold it in half (as in the photo below). Dip your finger in the water and damp the top part where you have folded it. Fold the other half resting on top of the first one and press lightly. This way, it will come out like a cone (see photo below).
    • Stuff them with the vegetable filling. Apply water with fingertip all around the edges of the samosa. Now put together the two sides and seal very well by pressing with your finger.
    • Dust a little flour on a plate and place the samosa with the tip upwards (see the photo).
    • Repeat these steps for the remaining samosas and keep them all time covered with a damp kitchen towel.

    Fry the samosa:

    • Put plenty of oil in a pan or a wok over medium heat. When the oil is warm enough, (be careful, it doesn't have to be hot) add the samosas. Fry them in small batches; there should have spaces between them.
    • Fry them on medium-low heat for 12-15 minutes until they are golden on both sides, and during all this time, we cannot raise the heat. The secret is to fry the samosas at a low temperature for a long time.
    • Remove the samosas and place them on a plate with the kitchen paper to remove the excess oil and serve them hot, although they will remain crispy for a while if you have fried them the way I have explained above.

    Notes

    Tips and Tricks:

    • I use cold water for kneading because it makes the dough crispy.
    • Cauliflower and carrot should not be cooked for a long time; they have to be al dente.
    • You can choose the vegetables you like. Also, you can add peas or a handful of cooked chickpeas, if you have any leftover. It gives an exquisite taste.
    • If you do not have "Panch Phoron" you can add cumin seeds.

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