Bengali Phulkopir Singara -Classic Bengali Samosa
Servings Prep Time
10Singara 1hour
Cook Time
10mins a batch of 4
Servings Prep Time
10Singara 1hour
Cook Time
10mins a batch of 4
Ingredients
Preparing stuffing for Singara
Preparing dough for Singara
Instructions
Cooking the stuffing/Pur
  1. Heat oil in a and add Cumin whole. when it releases aroma, add the peanuts and fry a little
  2. Add the cauliflower, green peas and potatoes
  3. Add turmeric and grated Ginger
  4. Add salt and sugar as needed. Add green chilli
  5. Fry until all cooked and oil is separated. Your stuffing is now ready. It is called “pur” in bengali
Preparing dough for Singara
  1. Shift & sieve refined flour, salt, sodium bicarbonate .
  2. Add Kalo Jeera. Now add ghee/oil (this is called “moyan”) and mix very well using hands
  3. Lastly add little water and make a stiff dough. Add little more water if needed.but make sure that dough is very stiff. reminder that it will be very hard to kneed this dough. 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.
  4. Cover the dough very well with cling wrap and keep it aside for 20-30 minutes
Preparing Singara
  1. Make 10 large balls/ leechi from the dough. Shape them smooth and round using both your palms
  2. Take one ball and flatten it on a smooth and clean surface using rolling pin. I realised that making them oblong shaped was giving better looking singara/samosa.
  3. Cut it in half using a sharp knife. Each half makes one singara.
  4. Now stuff the singaras with the pur and joint the edges… brush the edges with little water if needed. see the picture for details
  10. 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
  11. Add “singara”s and 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
  12. Serve hot with a cup of masala cha ( masala tea)