In Bengal, the humble samosa is known as the Singara or Shingara, but the two snacks are not considered exactly alike. For many Bengalis, a Singara is more than just a fried snack; it is an essential part of the evening tea-time tradition. The Aloo Phulkopir Singara is a popular Bangladeshi version made using potatoes, cauliflower, and green peas. The vegetable filling is flavored with spices and roasted peanuts, creating a blend of sweetness and an earthy crunch. This recipe is easy to make and good for snacking with tea.
Singara and Samosa
The Singara is a variant of the samosa, which has its origin in Central Asia but gained popularity in India. Different regions develop their own versions of this snack.
Bengali Singara usually has a thin and crispy outer layer compared to Punjabi samosas. The fillings can include potatoes, cauliflower, peas, peanuts, and various spices. Roasted peanuts in the stuffing make it crunchy, and cauliflower gives the filling an earthy flavor.
Some of the samosa fillings are tangy and spicy, but usually, in Bengali Singara, the filling is sweet. Also, Singara is comparatively smaller in size and the preferred tea-time snack.
About Aloo Phulkopir Singara
Aloo Phulkopir Singara is especially popular during winter in West Bengal, when fresh cauliflower and green peas are readily available. Seasonal vegetables combined with traditional Bengali spices make this snack taste delicious.
Panch Phoron is an essential ingredient in this recipe. It is a blend of five Bengali spices, namely fenugreek, fennel, cumin, nigella, and radhuni seeds. In case radhuni seeds are not available, mustard or carom seeds can serve as their replacements.
Making the vegetable stuffing, kneading a firm dough for the pastry, shaping the Singaras like cones, and deep frying them are the steps involved in this process. Even though making Singaras may take up some time, it is well worth the effort. This recipe makes approximately 14 pieces.
Ingredients
For the filling:
225 grams potatoes, chopped
150 grams cauliflower florets
1 cup green peas
⅓ cup chopped onions
1 teaspoon ginger paste
½ teaspoon Panch Phoron
¼ teaspoon turmeric powder
½ teaspoon Kashmiri red chili powder
½ teaspoon coriander powder
½ teaspoon cumin powder
3 tablespoons roasted peanuts
¼ teaspoon sugar
Salt to taste
1 tablespoon oil
For the dough:
2 cups all-purpose flour
4 tablespoons oil
1 teaspoon salt
½ to ⅔ cup water, as needed
Oil for deep frying.
How to Make Bengali Singara
Prepare the Vegetable Filling
In a pan, heat oil and then add Panch Phoron. Once the aroma comes out, add the chopped onions and fry them until they become translucent, and then add the ginger paste.
Then add the turmeric, chili, coriander, and cumin powders. Then mix everything well and then add potatoes, cauliflower, and green peas. Add a little salt to taste and also a few tablespoons of water.
Now cover the pan and cook on medium to low heat. Once the vegetables turn soft, you can add the roasted peanuts and sugar. Make sure that the filling cools down to room temperature.
Prepare the Dough
Combine flour, salt, and oil in a large bowl. Rub the oil into the flour until it resembles breadcrumbs. Mix in water slowly and make it into a stiff dough.
Cover with a wet cloth and leave to rest for about 30 minutes. Then cut the dough into equal pieces.
Shape the Singaras
Roll each dough portion into a thin disc and cut it in half. Apply water along the straight edge, fold it into a cone, and seal the overlapping sides.
Fill the cone with the cooled vegetable mixture. Do not overstuff. Close the open parts and press the bottom so that your Singara stands firmly. Do the same with the rest of your dough.
Fry till Crispy
Place some oil in a deep pan and set it over medium heat. Place the Singaras in cautiously and set the heat to low or medium.
Fry them carefully while stirring frequently until they are crispy and golden brown in color.
Serving Suggestions
Serve hot Bengali Singaras with green chutney, mint-coriander chutney, or tamarind sauce. Fried green chilies make a traditional accompaniment. Serve with masala chai for a fulfilling snack during the evening hours.
Alternatively, you can bake or fry the Singaras in an air fryer too, but that is not how the traditional Singara is made.
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