Samosa / Singara - A north Indian and Bengali vegan snacks

 

Samosa or singara in Bengali is one snacks which need no introduction in India at least. The north Indian Samosa and East Indian Singara have some subtle differences but mainly they are same and equally delicious. It is a good recipe for Vegetarians and vegan as well.

Let’s start the recipe without any delay:-

Preparation Time: - 10~15 min

Cooking Time: - 20~25 min

Servings: - 1~2 persons

Ingredients:-

Samosa Dough

• ¾  cup all purpose flour (maida) - 90 grams
• ½ tsp ajwain carom seeds
• ½ tsp Nigella Seeds
• ½ tsp Sugar
• Salt to taste
• 2 tablespoons Vegetable Oil /Ghee (clarified butter)
• Sufficient water to knead the dough

Samosa Filling

• 1~2 medium size potatoes (200 grams approx.)
• 1 tbsp oil
• ½ tsp cumin seeds
• ½ tsp fennel seeds (optional)
• 1 tsp crushed coriander seeds (optional)
• ½ tsp finely chopped ginger
• ¼ cup Cauliflower florets (optional – in winter especially)
• 1 green chili chopped
• 1 dry red Chili if you want more spice
• Pinch of hing (asafetida)
• 1 tbsp Peanuts roasted
• ¼ cup green peas (If you use frozen green peas then soak in warm water for 10-15 minutes before using)
• ½ tsp garam masala
• ½ tsp amchur (dried mango powder) - optional
• ¼ tsp red chili powder or add more to taste
• Salt or to taste 

 Sufficient oil for deep frying

Preparation: -

Make Samosa Dough

1. Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), kalonji (nigella seeds), and salt. Mix well.
2. Add the oil/Ghee and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
3. Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
4. Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough.
5. Cover the dough with a moist cloth and let it rest for 30 minutes. While the dough is resting, start working on the filling.

Make the potato filling

1. Boil potatoes until done.
2. Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.

3.               Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.

4. Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
   
5. Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
   
   
   
   
   
   

Shape & fry the Samosa

1.      Divide the dough in lime sized balls.

2.      Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.

3.      Apply oil on the wooden board or kitchen counter and start rolling each portion of dough in oblong shape with the rolling pin, then cut it into two parts.

4.      Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.

5.      Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.

6.      Fill the samosa cones with the potato filling around ¾ th of the cone.

7.      Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a pleat. This step is very important to do otherwise the shape will not be retained after frying. Seal the ends by pressing gently with your fingertips.

Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 6 samosas approximately.

1.      Now take enough oil in a wok and put it in low heat. Drop the shaped samosas into the oil. Essentially the oil should not be hot. This will make the samosa uniformly crispy which will last longer.

2.      Fry on low heat for 6-7 minutes and then on high heat for another 2~3 minutes. Remove when the samosa will become firm and golden brown in color.

3.      Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 10 minutes since we fry on low heat so be patient.

4.      Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.

 Please note:-

·        Most important thing to remember is to not the fry the samosa on high heat, they will not get crispy if you do so and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa.

·        I have used green peas in my samosa filling. If you are not a fan, simply skip.

·        This recipes makes 14 medium sized samosa. You can make more or less depending on how you like.

Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!  I prefer it with Hot Masala Chai (Tea)

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