Thursday, January 3, 2013

Singara ~ Bengali samosa

"Singara ar moshla cha" is the most popular in "bangalir bikeler adda" any day!
Singara making at home makes me really nostalgic.. my school-holidays were always reserved for 'mamar bari' with all my cousin siblings. And my maa-mashi-s used to make singara or pithe-puli like things together with lots of adda!
 I will never get those days back! However...
Bengali singara is little different than samosa, mainly because of the stuffing and also the shape. Singara making has basically three steps. Firstly you need to make the dough. Second step is to prepare the stuffing and final step is stuff-fold & fry. In short the whole thing is little time taking. But it definitely worth :)


Preparing stuffing for Singara:
  1. Cauliflower 1 medium (cut into small florets)
  2. Potato 1 large  (cut into small pieces and lightly boiled...should not be mushy)
  3. Green peas 1/2 cup
  4. Roasted peanuts 1/2 cup
  5. Fresh coconut 1/2 cup (cut into small pieces)
  6. Ginger 1 table spoon (freshly grated)
  7. Bhaja moshla ** 2 heaped table spoon 
  8. Salt & sugar according to taste
  9. Turmeric powder 1/4 tea spoon
  10. Mustard oil 3 table spoon
Heat oil in a pan and fry cauliflower with salt and turmeric powder. Stain and keep separately. Saute coconut pieces and keep separately. Now add grated ginger and fry for a minute. Add boiled potato, salt, turmeric powder. Stir together for a minute. Now add green peas, fried cauliflower and coconut pieces. Mix them well. Add bhaja moshla and sugar, mix to incorporate spices with vegetables and lastly add peanuts. I did not have peanuts and coconut that day...so I had to make without these two that day. However your stuffing is now ready. It is called "pur" in bengali.

** Bhaja moshla includes  2-3 dry red chilli, 1 table spoon cumin seed, 1 table spoon coriander seeds, 1 small piece cinnamon stick. Dry roast all the ingredients separately and coarsely ground them.



    Preparing dough for Singara:

    1. Refined wheat flour 1 and 3/4 cups
    2. Atta flour 1/4 cup
    3. Salt 1/2 tea spoon
    4. Sodium bicarbonate 1 pinch
    5. Ghee or Clarified butter/ white oil 3 or 3 and 1/2 table spoon
    6. Water
    Shift & sieve refined wheat flour, atta flour, salt, sodium bicarbonate to a large bowl. Now add ghee/oil (this is called "moyan"...I prefer using ghee for moyan) and mix very well using hands. Lastly add little water and make a stiff dough. Add little more water if needed. Knead the dough for some times until it becomes very smooth and shiny. Dough should be stiff but it is not suppose to show crack marks if you flatten with a rolling pin. Cover the dough very well with cling wrap and keep it aside for 20-30 minutes.

    Preparing Singara:
    • Make 4 or 5 large balls/ leechi from the dough. Shape them smooth and round using both your palms.
    • Take one ball and flatten it on a smooth and clean surface using rolling pin. Make a rooti. But it should little thicker...not so thin like rooti.
    • Cut it into quarter using a sharp knife. Each quarter makes one singara. Now stuff the singaras with the pur and joint the edges... brush the edges with little water if needed. The process is bit tough to explain...so I have taken pictures of each steps. Please follow the pictures below.
    Picture 1

    Picture 2
    • Make all the singaras  following same process.

    • Add enough white oil for deep frying in a deep bottomed pan. Add 1 table spoon ghee to it. Turn the heat to low and add "singara"s immediately. Slowly the oil will be heated with "singara"s. Take time to fry them. Slowly increase the heat and fry them to dark shade of golden and crispy. It will give nice smooth-skin singara. Got this useful Singara-frying tip from a dear friend Trina Mazumder. A huge thanks to her.
    • Shift fried singara to kitchen towel. 

    Enjoy your evening with singara , mashala cha and your loved ones..:)


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    2 comments:

    1. the singaras turned out good. thanks a lot

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