Recipe of Shingara / Samosa (with cauliflower, pea, potato and peanut)

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, shingara / samosa (with cauliflower, pea, potato and peanut). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Shingara / Samosa (with cauliflower, pea, potato and peanut) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Shingara / Samosa (with cauliflower, pea, potato and peanut) is something which I’ve loved my whole life.

Fulkopir Singara/ cauliflower samosa is one of the best delicacies of Bengal in winter season. Add potato, cauliflower, chile, and sugar, season with salt, and cook, stirring, until potato and cauliflower Stir in peas, raisins, peanuts, and toasted spices. Working in batches, fry shingara, turning.

Recipe of Shingara / Samosa (with cauliflower, pea, potato and peanut)

To get started with this 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 can achieve that.

Ingredients

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

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

I decided to add some sweet potatoes and fennel in the mix and the end result was absolutely awesome light, crispy. We get Samosa's here but they differ considerably in their filling with the traditional Bengali Singara. I decided to make some traditional Bengali Singara with cauliflower and potato filling. Bring a pan of water to a boil and add cauliflower florets and peas to it.

Instructions

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!!!

A samosa (/səˈmoʊsə/) is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. The finished shingara is triangular in shape. Heat oil till very hot and gently slide in a few shingaras at a time. Add in the potatoes and mix well. You want the shingara to be well filled, but not overstuffed.

As simple as that How to Prepare Shingara / Samosa (with cauliflower, pea, potato and peanut)

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