Simple Way to Prepare Perfect Shingara / Samosa (with cauliflower, pea, potato and peanut)

Shingara / Samosa (with cauliflower, pea, potato and peanut). Shingara/Samosa can be a great hearty snack! Cauliflower samosa or phulkopir Shingara is a winter special Kolkata street food where you can get the crisp. Add potato, cauliflower, chile, and sugar, season with salt, and cook, stirring, until potato and cauliflower Stir in peas, raisins, peanuts, and toasted spices.

Besides the potatoes, cauliflowers and the peas, this lip smacking snack also has some crushed, roasted peanuts in too. So, you have the flaky, crisp singara crust and then the Serve your lip smacking singaras or Bengali potatoes and cauliflower samosa with ketchup, along side some chai. Shingara or samosas are crispy outside with spicy potato filling.

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, shingara / samosa (with cauliflower, pea, potato and peanut). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Shingara/Samosa can be a great hearty snack! Cauliflower samosa or phulkopir Shingara is a winter special Kolkata street food where you can get the crisp. Add potato, cauliflower, chile, and sugar, season with salt, and cook, stirring, until potato and cauliflower Stir in peas, raisins, peanuts, and toasted spices.

Shingara / Samosa (with cauliflower, pea, potato and peanut) is one of the most well liked of current trending foods on earth. It is simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Shingara / Samosa (with cauliflower, pea, potato and peanut) is something which I've loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook shingara / samosa (with cauliflower, pea, potato and peanut) using 27 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Shingara / Samosa (with cauliflower, pea, potato and peanut):

1. {Take of For filling:.
2. {Get 200 gms of potato.
3. {Get 80 gms of (net weight)cauliflower florets only (see recipe).
4. {Take 1/4 cup of peas (peeled).
5. {Take 2 tbsp of peanut/ groundnut.
6. {Make ready 15 gms of ginger.
7. {Get 1-2 of green chillies.
8. {Prepare 12 gms of fresh Turmeric or 1/4 tsp Turmeric powder.
9. {Prepare 1/4 tsp of Paanch Foran (reference given) (see recipe).
10. {Prepare 1 of whole dry red chilli.
11. {Make ready 1/4 tsp of Cumin powder.
12. {Take 1/4 tsp of Coriander powder.
13. {Make ready 1 of generous pinch of garam masala.
14. {Prepare 1/2 tsp of Kasuri Methi.
15. {Take 1/4 tsp of Chat masala.
16. {Make ready 1/8 tsp of Black rock salt.
17. {Prepare 1 pinch of Sugar.
18. {Prepare of as per taste Salt.
19. {Get 1-2 tbsps of Mustard oil.
20. {Get of For dough:.
21. {Prepare 250 gms of Maida.
22. {Make ready 30 gms of ghee.
23. {Get 1/4 tsp of salt.
24. {Take 1 pinch of Nigella seeds/ Kalonji.
25. {Take 110 ml of water.
26. {Take of For frying:.
27. {Make ready of as required Vegetable oil.

Perfect with a cup of masala chai and a bowl of puffed rice. At last add the ginger paste and the chopped green chillies and give a final stir. Enjoy the shingara or samosas with a cup of hot chai and/or puffed. There exists a very minute variation in the East-Indian version of the samosa which is referred to as the Shinghara or Singhada in parts of Bengal, Orissa and Jharkand.

Instructions to make Shingara / Samosa (with cauliflower, pea, potato and peanut):

1. Take the florets off the cauliflower,wash and add it to the boiling water containing little salt and turmeric. Boil for 5 minutes and then put off the flame and let it rest for 5 more minutes in the hot water and then drain it off..
2. Boil the potatoes with a little salt, it will roughly take 30 minutes, you can keep the potato skin if you want, at the end add some peas to the boiling potato and boil for 10 minutes along with the potato and then drain off the water..
3. Cut the potato into cubes or smash it roughly. Grind the ginger, chillies and turmeric..
4. Heat mustard oil in a pan add the Paanch Foran and chilli and then the ginger, turmeric, green chilli paste, it will start spluttering, so be careful but it's essential as the fried ginger gives a lovely flavour and aroma to the filling, just stir for few seconds and add the cauliflower and peas and saute it for few minutes..
5. Then add the peanut (I am using salted roasted peanuts, if you are using raw peanuts then please fry it first before starting the stuffing preparation) and all dry masalas/ spices & black rock salt and saute for a minute or two. Then add potatoes and mix well, after a few minutes add sugar, kasuri methi, check salt and add if required..
6. Cook for few more minutes and your stuffing is ready. Cool it down to room temperature..
7. For the dough: Mix all the dry ingredients and then add ghee and mix again. Then add little water at a time and make it into a tight dough. Cover and let it rest for an hour..
8. Now take dough approx.40-45 GMs in weight, this makes a medium sized samosa, the size of the samosa depends on you, how big or small you want to make. Try to roll in an oblong shape and cut from the middle.(Don't roll it too thick or too thin.).
9. Make a cone, apply water on the edges to seal it,then stuff it, now close this end too, apply little water to help you in sealing it, so that it doesn't open while frying..
10. Heat veg oil in a thick Kadai, I have used a thick iron Kadai. Heat oil to medium heat, keep the flame always low. Now add in the samosas as much as you can accommodate and fry it in low flame keeping the oil in low medium heat only, you don't need hot oil for samosas, as the skin of samosas will form bubbles and also the outer part will brown but the edges will remain doughy, so cook it on low flame till the end..
11. Each batch took me about 40-45 minutes to fry and turn golden brown in low flame. Once done, take it out and keep on a kitchen tissue paper to absorb the extra oil. Serve hot. Bon Appetit!!!.

The crisp and flaky crust, the gentle cauliflower and potato filling accented with bits of crushed peanuts make this an absolutely sublime and You want the shingara to be well filled, but not overstuffed. It is very important to effectively seal the base. Complete all the shingaras in this manner. Potatoes are a must with the crunch of peanuts in traditional Bangladeshi shingara. The peanuts usually have the brown skin on and fried in oil a little and mixed with the filling.

So that is going to wrap it up with this exceptional food shingara / samosa (with cauliflower, pea, potato and peanut) recipe. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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