Practical Method to Producing Tasty Shingara / Samosa (with cauliflower, pea, potato and peanut)

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

We hope you got benefit from reading it, now let's go back to shingara / samosa (with cauliflower, pea, potato and peanut) recipe. You can have shingara / samosa (with cauliflower, pea, potato and peanut) using 27 ingredients and 11 steps. Here is how you achieve it.

To make an extraordinary Shingara / Samosa (with cauliflower, pea, potato and peanut), below are the ingridients required:

Take For of filling:.
Prepare 200 gms of potato.
Use 80 gms of (net weight)cauliflower florets only (see recipe).
Take 1/4 cup of peas (peeled).
You need 2 tbsp of peanut/ groundnut.
You need 15 gms of ginger.
You need 1-2 of green chillies.
Use 12 gms of fresh Turmeric or 1/4 tsp Turmeric powder.
Provide 1/4 tsp of Paanch Foran (reference given) (see recipe).
Use 1 of whole dry red chilli.
Prepare 1/4 tsp of Cumin powder.
You need 1/4 tsp of Coriander powder.
Provide 1 of generous pinch of garam masala.
Provide 1/2 tsp of Kasuri Methi.
Provide 1/4 tsp of Chat masala.
Use 1/8 tsp of Black rock salt.
You need 1 pinch of Sugar.
Use as per taste of Salt.
Use 1-2 tbsps of Mustard oil.
Get For of dough:.
Prepare 250 gms of Maida.
Provide 30 gms of ghee.
You need 1/4 tsp of salt.
Take 1 pinch of Nigella seeds/ Kalonji.
Prepare 110 ml of water.
Use For of frying:.
Prepare as required of Vegetable oil.

After preparing the ingridients, now you are ready to prepare your tasty Shingara / Samosa (with cauliflower, pea, potato and peanut) by following the guidances below:

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..
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..
Cut the potato into cubes or smash it roughly. Grind the ginger, chillies and turmeric..
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..
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..
Cook for few more minutes and your stuffing is ready. Cool it down to room temperature..
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..
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.).
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..
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..
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!!!.

T here are samosas,the unique conical shaped Indian pies (in lack of a better word) made with pastry dough and stuffed with spiced potatoes, peas or mince meat and fried in hot oil, and then there are shingaras, the Bengali version of the same. Now don't you go and offend a Bengali, by saying that a shingara is same as samosa but only smaller. Shingharas are more crispy and the filling mostly consists of small pieces of boiled potatoes, peas, along with other optional ingredients like cauliflower (Fulkopir Shinghara) or mutton (Maangsher. Cauliflower, Potato, and Pea Curry Cauliflower, Potato, and Pea Curry. To begin making Baked Cauliflower Samosa Recipe, prepare all the ingredients and start with making the dough.

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

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step by step to make Shingara / Samosa (with cauliflower, pea, potato and peanut)

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