Vegetable Samosa

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 difficult, you just 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.

Samosas vegetales (Shingara)

 Ingredients

  For the dough

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

  For the filling

  1. 2 large boiled potatoes
  2. 2 carrots
  3. 2 large cauliflower florets
  4. 1 onion cut into small pieces
  5. 1 fresh green chilli finely chopped (optional)
  6. 1 teaspoon Panch Phoron
  7. 1 teaspoon turmeric powder
  8. 1 teaspoon cumin powder
  9. Salt to taste
  10. 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 will get a smooth dough.

-Cover it by a 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 Samosas

-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 Samosas

-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 a very good taste.
  • If you do not have “Panch Phoron” you can add cumin seeds.

Samosas vegetales (Shingara)

 

Vegetable Samosa

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
  • 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 breadcrumb-like texture. (Traditionally in this step usually add Nigella or Ajwain seeds).
  • Start adding cold water slowly and knead until you will get a smooth dough.
  • Cover it by a 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 Samosas

  • 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 Samosas:

  • 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 a very good taste.
  • If you do not have "Panch Phoron" you can add cumin seeds.
 

Vegetable Samosa

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

Samosas vegetales (Shingara)

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

Ingredients
  

Para la masa

  • 300 gr de harina
  • Una cucharadita y media de sal
  • Tres cucharadas soperas de aceite de Girasol (podéis usar aceite de oliva también)
  • Agua fría para amasar.

Para el relleno

  • Dos patatas grandes (previamente cocidas con un poquito de sal)
  • Dos zanahorias cocidas
  • Dos cogollos grandes de coliflor, cocidos
  • Una cebolla grande cortada en trozos pequeños
  • Una guindilla verde cortada en trozos pequeños (opcional)
  • Una cucharadita de panch phoron
  • Una cucharadita de cúrcuma
  • Una cucharadita de comino en polvo (opcional)
  • Sal al gusto
  • Aceite para freír

Instructions
 

Preparación de la masa

  • Ponemos en un cuenco la harina y la sal. Añadimos el aceite y con la mano limpia vamos mezclando el aceite con la harina para que se integre el aceite con toda la harina.  (En la receta tradicional, en este paso se suelen añadir semillas de nigella, pero yo no suelo usar)
  • Empezamos a añadir el agua fría poco a poco y vamos amasando. La masa no tiene que ser muy blanda, más bien debe tener una textura elástica.
  • Formamos una bola, tapamos el cuenco con papel film y la dejamos a reposar. Mientras procedemos la preparación del relleno.

Preparación del relleno

  • Pelamos las patatas y las cortamos en dados pequeños. Lo mismo hacemos con la zanahoria y la coliflor.
  • Ponemos a calentar el aceite en una sartén. Cuando el aceite esté caliente echamos el panch phoron. Cuando empiece a crepitar añadimos la cebolla cortada.
  • Cuando la cebolla este transparente añadimos los trozos de las verduras, la cúrcuma, el comino y la sal.
  • Freímos durante 5-6 minutos hasta que coja una textura dorada.

Preparación de la samosa

  • Ponemos un poco de agua en una taza y lo dejamos al lado. Esta agua nos va a servir para sellar la masa.
  • Cogemos la masa que hemos guardado para reposar y la dividimos en pequeñas porciones. Salen más o menos 9 porciones. Cogemos una porción y la estiramos con un rodillo dándole forma ovalada de unos 16 cm de largo por 10 cm de ancho. El grosor no tiene que ser ni muy fino ni muy grueso.
  • Cortamos por la mitad la tira ovalada formando un semicírculo. Cogemos el lado recto del semicírculo y doblamos por la mitad (como en la foto de abajo). Sumergimos el dedo en el agua y humedecemos la parte arriba donde hemos doblado. Doblamos la otra mitad reposando encima de la primera y presionamos ligeramente. Así nos va a salir como un cucurucho (ver la foto de abajo).
  • Rellenamos con una cuchara el cucurucho y presionamos el relleno hacia dentro. Mojamos el dedo otra vez en el agua y humedecemos todo alrededor del borde del cucurucho. Juntamos los dos lados y sellamos muy bien presionando con el dedo. Vamos colocando cada samosa con la punta hacia arriba (como en la foto de abajo) en una bandeja o un plato llano previamente enharinado y siempre las dejamos tapada con un papel film, para que no se sequen, hasta que las vamos a freír. Nos van a salir más o menos unas 18 unidades.

Freír las samosas

  • Para que nos salgan unas samosas crujientes y sin burbujas en la masa, el secreto está en el proceso de freír.
  • Ponemos abundante aceite en una olla y la ponemos a calentar a fuego medio. Cuando el aceite este caliente (ojo, que no tiene que ser muy caliente), bajamos el fuego un poquito y añadimos las samosas. No debemos echar mucha cantidad a la vez, deben tener espacio entre sí.
  • Las vamos a freír a fuego medio-bajo durante 12-15 minutos hasta que se doren por ambos lados y durante todo este tiempo no podemos subir el fuego. El secreto está en freír las samosas a baja temperatura durante mucho rato.
  • Retiramos las samosas y las colocamos en un plato con el papel de cocina para quitar el exceso de aceite y las servimos calientes, aunque se mantienen crujientes durante bastante tiempo si las hemos frito la manera que os he explicado arriba.

Notes

Trucos y consejos

  • Para amasar usamos el agua fría porque así la masa sale crujiente cuando la friamos.
  • La coliflor y la zanahoria no las debéis cocer durante mucho rato, tienen que quedar al dente.
  • Podéis elegir las verduras que sean de vuestro agrado. Podéis añadir guisantes o un puñadito de garbanzos cocidos, si os han sobrado. Da muy buen resultados.
  • Si no tenéis “panch phoron” podéis echar comino en grano.

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