Kolkatta Style Samosa or Singara
- Boiled and Peeled Potatoes-4
- Green peas-1/2 cup
- BoiledWhite Matar or Ghugni Matar-1/2cup
- Cauliflower Florets-3/4 cup
- Roasted Peanuts-1/2 cup
- Grated Ginger-1tsp
- Cumin Seeds-1tsp
- Turmeric Powder-1/2sp
- Red Chilli Powder-1tsp
- Salt to taste
- Vegetable Oil-1tbsp
- Green Chillies-1 chopped
- Bhaja Masala or Roasted Masala-(Roast 1tsp Cumin seeds.1 tsp Coriander seeds...4 Red chilli..1'" Chinamon Stick..3 cloves..4 Green Cardamom and grind them into powder)
METHOD FOR THE FEELINGS
- Boil Cauliflower,Peas in water for 3 to 4 minutes
- Drain the water and semu mashed all veggies included Potatoes and White matar
- Heat oil in a pan..add chopped ginger..cumin seeds...let them splatter..add green chillies..and roasted peanuts..sauté them
- Add semi mashed veggies,,turmeric powder.red chilli powder..salt...keep frying..add bhaja or roasted masala..cook until it dried up...take them out of the pan..keep it aside..let it be cool
INGREDIENTS FOR SHELL
- Maida or refined flour-4cups
- Ghee or Clarified Butter or Vegetable Oil-1/2 cups
- Baking Soda-1 pinch
- Salt -1tsp
- Hot water-little bit
In a bowl take flour,salt..mix them..add ghee or oil..rub it with your finger tips, knead it properly using hot water..,make a tight dough,,
...keep it aside gor 15 - 20 minutes
Divide the dough into 10 small balls..take one ball in a plain wooden surface and make it in round shape by pressing your finger...now roll and make a thin circle by using little bit oil...
Cut the circle in the middle with a knife...to make two parts...apply water on the edges...joint the straight edges to make a cone...fill the cone with fillings now close the open portion using water...keep them aside for 10 minutes
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Heat 2 cups oil in a pan or kadai...let oil be hot....add samosas according to the size of your pan..fry them on low flame... until they are golden brown....take them out...enjoy with chutney and hot tea..... 2 2 cups oil in a pan or kada
This is such a comforting and nostalgic recipe! Aloo phoolkopir singara has always been a favorite in our home, especially during winter afternoons with a cup of tea. I love how you’ve stayed true to the traditional Bengali flavors—the mix of spiced potato and cauliflower wrapped in that perfectly crisp shell is just unbeatable. Thanks for sharing this beautiful reminder of home!
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