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Aloor Singara (Bengali Samosa)
- Duration: 30 minutes
- Serves: 2-4 people
Spice Level: Medium
The samosa should be cooked on low flame so that the shell is evenly pink and crisp.
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Bengali samosa is an important evening snack for Bengalis. It is different from the North Indian samosa due to the Panch Poran ingredients used in it. It is also called Singara or Moshla Cha and is one of the most popular snacks of Bengal.
- Refined wheat flour (maida) (1 cup)
- Potato, peeled and cut into small cubes (2)
- Green peas (matar) (2 tbsp)
- MTR Haldi Turmeric Powder (1/2 tsp)
- Sugar (1/2 tsp)
- Cumin powder (jeera) (1/2 tsp)
- MTR Dhaniya Coriander Powder (1/2 tsp)
- MTR Garam Masala (1/2 tsp)
- Panchphoron (1/8 tsp)
- Bay leaf (1)
- Dried red chilli (sabut lal mirch) (1)
- Asafoetida (hing) (a pinch)
- Oil (For deep-frying)
- Heat three teaspoons of oil in a kadhai.
- Add bay leaf, Sabut Lal mirch, hing and panchphoron.
- When panchphoron starts to splutter, add the potatoes and stir for a few minutes.
- Then, add salt, MTR Haldi/Turmeric Powder, sugar, jeera and MTR Dhaniya/Coriander Powder. Mix well.
- Now, add matar and cook covering it until the potatoes turn tender. If required, pour very little water. The curry should be dry but not like fry.
- Then, add MTR Garam Masala Powder and turn off the heat. Let the curry cool down.
- Mix flour and salt into a bowl.
- Add 1 tsp oil and enough warm water to make firm dough. Knead the dough on a floured surface until smooth and roll into a ball.
- Divide the dough into equal lime-sized balls and roll out into a thin oval shape.
- Divide this into two equal pieces with a knife.
- Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
- Fill the cases with the cool potato mix and press the two dampened edges together to seal the top of the cone.
- Deep fry the Singaras in hot oil on low heat until crisp and brown.
- Take them out and drain on a paper towel.
- Serve hot with your favourite chutney or tomato ketchup.