Singara

Hi Guys,

Yes, today’s topic is Singara. It is also known as samosa. Singara or Samosa is one of those items that are present in almost all the food cultures. And the concept is widely available in broad geographical regions, from Middle east to great east China. It was one of the ancient foods introduced by Middle east. Originally, it was a fried snack made with meat and wrapped by a pie dough. The Mexican Empanadas seems similar to Singara or Samosa. As this concept of appetizer has travelled a lot with time, alternations appeared according to the taste and food habitats of different regions. But, today no more wandering, as today is the time to visit my homelands' fulkofir (cauliflower) Singara. If I mention the Singara, a cup of hot tea automatically comes in my mind as they complement each other. And the deadly pair can intensify any Bong adda (gossip). If I am taking about Singara, then how can I forget to mention the adda. Bong adda means where the family or friends of similar or different generations gather and gossip about almost everything, be it movie, sports or even politics. The Singara works as a source of energy in the adda. The Bong Singara is unique in its filling and becomes quite different from usual Samosa. Samosa has the filling made of potato curry but Singara is made of a curry out of cauliflower, potatoes and many other jewels like peanuts and raisins hidden in a crust that has nice crunch. My mouth is already watered just by describing it. And lets start now.

Singara

Singara with tea

Recipe yields 8 servings

Cauliflower potato filling

Ingredients

1. 1 cup of small pieces of cauliflower florets
2. 1 cup of small cubes of potatoes
3. 1/3 cup of blanched green peas
4. 1/4 cup of fried peanuts (whole with the shell)
5. 1/2 tbsp of ginger
6. 1 tsp of cumin seeds
7. 1/2 tbsp of Bengali bhaja masala
8. 1/8 tsp or pinch of Bengali Garam Masala (you can find the recipe in my blog)
9. 1 tbsp of mustard oil
10. 1 bay leaf
11. 1/2 tsp cumin powder
12. 1/4 tsp turmeric powder
13. Salt according to taste
14. Sugar according to taste (This filling is little sweeter on side and you may need little more)
15. Water

Ingredients for the filling

Methods

1. Take a shallow pan and heat it. Add mustard oil. When the oil is hot add the cumin seeds and then bay leaves. When they splatter add the cauliflower florets, potatoes and fry them for a minute. Sprinkle some salt and give a good mix. Let them cook for 5 minutes with lid cover. Stir two or three times in the meantime so that they don’t get burn.  By this time they should be soft. So uncover the lid and check.
2. When the veggies are soft enough add the blanched green peas and ginger paste. Give a good stir to mix them. Add the cumin powder and turmeric powder and mix again. You may need to add some water to avoid the spices of getting burnt. The filling should be dry not runny so while adding water be shy on it. Cook it for another 4 minutes with lid covered and few stirs in between.
3. Uncover the lid and taste it. Adjust the salt and sugar accordingly. Now add the raisins, fried peanuts, garam masala powder and bhaja masala. Give a good stir to mix them nicely and cook for another 2 minutes. Discard the bay leaf as it has done its job. Now the filling should be ready.

Filling

The dough

Ingredients

1. 2 cups of all purpose flour
2. 3.5 tbsp of white oil
3. 1/3 tsp of ajwan (carom seeds)
4. Salt according to taste
5. Sugar according to taste
6. water (around 1/2 cup)

Methods

1. In a mixing bowl pour the flour, carom seeds, salt and sugar. Use your clean hands to give a good mix. Now add the oil in the flour. And mix it till it resembles like coarse crumbs .
(Note: The carom seeds will bring surprising crunch in your mouth when you have a bite of the fried dough.)
2. At this stage add the water little around 1 tbsp and mix it. Alway add water in little amount and give a good mix. Don't pour all the water at one time. Knead the dough, it forms a smooth ball. If you need more water add it in little amounts.
3. Cover it with a clean towel and allow it to rest for 10 to 15 minutes. Always remember a well-rested dough always gives best results.
4. Now make equal four portions of the dough. Shape them into four smooth balls. Keep them aside covered.

Shaping and filling the Singara

Ingredients

1. 1 tbsp of oil for rolling
2. 1/4 cup of water for smearing the edges

Methods

1. Take some oil and grease the rolling pin and the surface where you will roll.
2. Now place one ball of dough on the surface and flatten it a little. With a rolling pin try to roll into a circle or disc shape out of it around 15 cm of diameter.
3. Cut the circle into two semi circles. Smear some water on the flat edge of the semi circle. Join the edges to form a come. And then try to seal them nicely by pressing with hands.
4. Fill the cone with the cauliflower potato filling.
5. Now again smear the curved edge of the dough with some water. And bring them together to close the Singara by joining the other ends. Nicely seal the closed edges. Now, the shape should be like a triangle. Repeat the previous steps to form rest of the Singara. The Singara is ready for frying.

Note: You can make the Singaras and store them in fridge for 3-4 days in a closed container. When you want take them out and let them come to room temperature. And then fry them.

The dough balls

Dough is rolled into a circle

Divide the dough circle into two

Smear water in the flat edges

Seal the join

you get the cone

Fill the cone

Seal the edges to close it

Singara is ready for frying

Singaras are waiting to be fried

Frying

Ingredients

1. oil for frying

Methods

1.Pour some oil in a pan (which have some depth). Heat the oil in medium high heat.
2. When the oil is hot, add the Singara in the oil. And turn the heat to medium.
(Note: Don't overcrowd the pan with Singara. Fry few at a time)
3. Fry them low and slow. The heat should be medium level or low medium. Otherwise the outer sides of dough will get burnt and still you will have uncooked dough. When they turn golden brown take them out in a plate lined with paper towel to drain excess oil. And they are ready to be served.

Fry the Singara

Singaras are served in a thonga (paper bag)

Served

Serve these Singaras with ketch up or mint coriander chutney or tamarind chutney. But the most important add on is a hot cup of milk tea. The hot tea and a bite of Singara will take you to the heaven. The marriage of these two dish have produced a huge number of discussions, conversations, planning and brainstormings. In an occasion you can serve them as a appetizer and they would become instant hit. So, prepare these popular snacks and enjoy with your friends and family during the time of festival. Let this year's Navratri and Durga Puja get delighted with the home made foods from your kitchen. Happy Durga Puja to everyone from my kitchen to yours.

Thanks,
Moumita