Bengali style Potato Cauliflower Samosa is one common food that can be found in any Bengali sweet shop.
Ingredients
Preparing stuffing for Singara
1/4 Medium Cauliflower Cut into small florets
2 Medium Potatoes Diced
1/5 Green Peas
1/2 Teaspoon Fresh grated Ginger
10-12 Deep fried peanuts
1/4 Teaspoon Turmeric
1/4 Teaspoon Cumin Whole
as needed sugar and salt
Preparing dough for Singara
2 cups Refined flour
1/2 Teaspoons Salt
1/2 Teaspoons kalo jeera/Nigella Seed
1 Pinch baking soda
3 Tablespoon Ghee
As needed Oil for frying
As needed water
Instructions
Cooking the stuffing
Heat oil in a and add Cumin whole. when it releases aroma, add the peanuts and fry a little.
Add the cauliflower, green peas and potatoes.
Add turmeric and grated Ginger
Add salt and sugar as needed. Add green chillies.
Fry until all cooked and oil is separated. Your stuffing is now ready.
Preparing dough for Singara
Shift & sieve refined flour, salt, baking soda.
Add Kalo Jeera. Now add ghee/oil 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 ,shiny and stiff.
Cover the dough very well with cling wrap and keep it aside for 20-30 minutes
Preparing Singara
Make 10 large balls 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.
Cut it in half using a sharp knife. Each half makes one singara.
Now stuff the singaras with the filling and joint the edges. Brush the edges with little water if needed.
Add enough white oil for deep frying in a deep bottomed pan. Turn the heat to low and make sure that oil is hot but not smoking hot
Add singaras/ samosas and take time to fry them. Slowly increase the heat and fry them to dark shade of golden and crispy
Serve hot with a cup of tea. Nutritional Facts :
Serving Size : 1 pc
Calorie : 300
Carbs : 5g
Fat: 15g
Protein : 2g
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