A popular deep fried snack from the Bengali cuisine. Do try !
SHINGARA
Covering
Refined flour
Salt
Oil
Stuffing
1 tablespoon Mustard oil
½ teaspoon Paanch phoron
1 medium Onion, chopped
2 medium potato, boiled
7-8 cauliflower, florets
Salt to taste
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
¼ cup green peas
2 tablespoon Roasted peanuts
Serving
Roasted peanuts
Fried Green chillies
Tamarind chutney
Method
1. Heat mustard oil in a non-stick pan add Paanch phoron, onion, and sauté till translucent
2. Mashed potato with skin ,cauliflower, mix well and add salt, turmeric powder, cumin powder, garam masala powder, cover and cook till cauliflower is tender.
3. Add green peas ,roasted peanuts and mix well,
4. Remove from heat and transfer in a bowl.
5. Combine together refined flour, salt, oil and sufficient water, knead into stiff dough.
6. Heat sufficient oil in kadai
7. Divide both the dough and the stuffing into eight equal portions. Roll each dough portion into a ball, roll into thin oblong shape and cut into half,
8. Apply water on edges and shape into triangle place a portion of the stuffing on it and seal the edges.
9. Deep-fry the samosas till golden brown colour and remove on absorbent paper.
10. Serve hot with imli chutney, Roasted peanuts and fried green chillies.
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