Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, shingara / samosa (with cauliflower, pea, potato and peanut). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fulkopir Singara/ cauliflower samosa is one of the best delicacies of Bengal in winter season. This is a very easy and simple recipe of Samosa. 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.
Shingara / Samosa (with cauliflower, pea, potato and peanut) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Shingara / Samosa (with cauliflower, pea, potato and peanut) is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have 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):
- Make ready For filling:
- Make ready 200 gms potato
- Prepare 80 gms (net weight)cauliflower florets only (see recipe)
- Get 1/4 cup peas (peeled)
- Get 2 tbsp peanut/ groundnut
- Take 15 gms ginger
- Prepare 1-2 green chillies
- Make ready 12 gms fresh Turmeric or 1/4 tsp Turmeric powder
- Make ready 1/4 tsp Paanch Foran (reference given) (see recipe)
- Make ready 1 whole dry red chilli
- Make ready 1/4 tsp Cumin powder
- Take 1/4 tsp Coriander powder
- Take 1 generous pinch of garam masala
- Make ready 1/2 tsp Kasuri Methi
- Take 1/4 tsp Chat masala
- Prepare 1/8 tsp Black rock salt
- Get 1 pinch Sugar
- Prepare as per taste Salt
- Prepare 1-2 tbsps Mustard oil
- Make ready For dough:
- Take 250 gms Maida
- Prepare 30 gms ghee
- Take 1/4 tsp salt
- Get 1 pinch Nigella seeds/ Kalonji
- Get 110 ml water
- Take For frying:
- Prepare as required Vegetable oil
Singara is known as Samosa all over the India. Though they are both looks similar, but there are some differences between "Singara" Hold the cone shape in your hand and fill the cone with cauliflower and potato mixture. Now press to seal the open mouth of the. Add in the potatoes and mix well.
Instructions to make Shingara / Samosa (with cauliflower, pea, potato and peanut):
- 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!!!
Now press to seal the open mouth of the. Add in the potatoes and mix well. You want the shingara to be well filled, but not overstuffed. It is very important to effectively seal the base. The Singara is also a samosa with Potato and sometimes with other fillings mixed with potato like peas or cauliflower.
So that is going to wrap this up for this exceptional food shingara / samosa (with cauliflower, pea, potato and peanut) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
