Samosas do not need an introduction. However, shingaras do. The immensely popular samosa in the western world is known as Shingara in Bangladesh. Potatoes are a must with the crunch of peanuts in traditional Bangladeshi shingara. The peanuts usually have the brown skin on and fried in oil a little and mixed with the filling. I decided to add some sweet potatoes and fennel in the mix for a fall inspired baked samosa and the end result was absolutely awesome light, crispy shingaras bustling with flavors. You can also use the filling from the artistic sandwich for the samosa if you don’t have sweet potatoes or fennel seeds in the pantry but I highly recommend this flavorful filling.
I am all for easy, make ahead food. As much as I like to make food from scratch, I am very fond of semi homemade cooking as well. Semi homemade food saves me time and also gives me the option to put something healthy on the table for the family instead of relying on take-outs or restaurant eating. If you are time pressed as I am, I am sure you appreciate semi homemade food too.
Now, let’s move on to the dough, shall we? To keep the entire process simple during this hectic phase of life(when is it not hectic?? Duh!!), I used store bought uncooked flour tortilla. Cooked flour tortillas will work as well but I prefer the uncooked ones. Granted store bought tortillas do not give the traditional flaky texture to the singara but it does the work when you are time pressed and do not want to deal with kneading dough. Traditionally, shingaras are deep-fried but I usually bake them to keep the recipe healthy, the making process simple and save some cooking time by letting the samosa bake itself.
Enjoy and spread the love!
- 1 lb potato
- 1 large sweet potato
- 1 cup cauliflower, cut in small pieces
- 2 tablespoon oil
- ½ cup onions, chopped
- 3-4 red chilis
- 2-3 garlic cloves, crushed
- 2 teaspoons ginger, chopped
- ½ teaspoon fennel seeds
- ½ teaspoon turmeric
- ½ teaspoon cumin seeds, dry roasted and crushed
- ½ cup peanut (optional)
- Cilantro (optional)
- Salt according to taste
- 2 tablespoons flour
- 10 uncooked whole wheat tortillas
- 1 egg
- Steps to cook the filling:
- Boil regular and sweet potatoes until soft.
- Peel the boiled potatoes and cut into small chickpea size cubes. Set aside.
- Heat oil. Add onion and garlic and sauté until slightly brown.
- Sprinkle fennel seeds, red chili and peanut and saute for a minute.
- Add cauliflower and cook for 2-3 minutes.
- Mix potatoes in the mixture.
- Now, Add turmeric, dry cumin powder, salt and mix well.
- Cook 4-5 minutes stirring often until everything is mixed.
- Steps to assemble samosa/shingara:
- Mix flour with little water and make a paste to use as glue.
- Cut uncooked tortillas in half.
- Take a semicircular tortilla piece and make a cone shape by joining the two points of the straight line. Use the flour paste to join the sides.
- Add desired amount of filling in the cone and close the open ends using the flour paste.
- Repeat for the rest of the filling.
- Individually freeze the uncooked samosas/shingaras or proceed to baking.
- Steps to bake samosa/shingara:
- Pre-heat oven to 350 degrees Fahrenheit.
- Beat egg and add 1 teaspoon water.
- Brush egg wash on prepared samosa/shingara on all sides.
- Bake 20 minutes or until golden.
Cooked tortillas can be substituted in place of uncooked tortillas. Adjust baking time to 10-12 minutes, if using cooked tortillas.
Bake time may vary depending on the thickness and type of tortilla.
If you are time pressed, semi mash the boiled potato instead of cutting into small cubes.
Bake time will vary if you are baking frozen samosa.
রেসিপি : আলু, মিষ্টি আলু ও ফুলকপির বেকড্ সিঙ্গারা
উপকরণ:
১ পাউণ্ড আলু
১টি বড় মিষ্টি আলু
১ কাপ ফুলকপি, টুকরা টুকরা কাটা
২ টেবিল চামচ তেল
১/২ কাপ পেঁয়াজ, কাটা
৩-৪ টি শুকনা মরিচ
২-৩টি রসুন কোয়া
২ চা চামচ আদা, কুঁচি করে কাটা
১/২ চা চামচ মৌরি
১/২ চা চামচ হলুদ
১/২ চা চামচ জিরা গুড়া, ভেজে গুড়া করা
১/২ কাপ চিনাবাদাম (ঐচ্ছিক)
ধনে পাতা (ঐচ্ছিক)
লবণ, স্বাদ অনুযায়ী
২ টেবিল চামচ ময়দা
১০ টি কাঁচা রুটি
১টি ডিম
সিঙ্গারার পুর প্রস্তত প্রণালী:
১.আলু এবং মিষ্টি আলু সেদ্ধ করে ছিলে রাখুন।
২. সেদ্ধ আলু ছোট কিউব করে কেটে নিন এবং সরিয়ে রাখুন।
৩. তেল চুলায় দিয়ে গরম করুন।
৪. পেঁয়াজ এবং রসুন সামান্য বাদামী না হওয়া পর্যন্ত ভাজুন।
৫. তেলে মৌরির ফোরন দিন।
৬. শুকনা মরিচ এবং চিনাবাদাম যোগ করে এক মিনিট ভাজুন।
৭. ফুলকপি যোগ করুন এবং ২-৩ মিনিটের জন্য রান্না করুন।
৮. আলু মেশান।
৯. হলুদ, জিরা গুঁড়া ও লবণ যোগ করে ভালভাবে মিশিয়ে নিন।
১০. সবকিছু ভালভাবে মিশিয়ে ৪-৫ মিনিট রান্না করুন।
সিঙ্গারা বানানোর প্রণালী:
১. সামান্য পানি দিয়ে ময়দার পেস্ট তৈরী করুন।
২. রুটি অর্ধেক করে কেটে নিন।
৩. একটি অধর্ গোলাকার রুটির টুকরা নিয়ে কোনাকৃতি করুন এবং ময়দার পেস্ট দিয়ে লাগিয়ে নিন।
৪. পরিমাণমত আলুর পুর ঢুকিয়ে খোলা দিক ময়দা পেস্ট ব্যবহার করে লাগিয়ে নিন।
৫. বাকি রুটি দিয়ে একইভাবে সিঙ্গারা তৈরী করুন।
সিঙ্গারা বেক করার প্রণালী:
১. ৩৫০ ডিগ্রী ফারেনহাইটে ওভেন প্রী-হিট করুন।
২. ডিমে ১ চা চামচ পানি মিশিয়ে ফেটে নিন।
৩. সিঙ্গারার চারিদিকে ডিম ব্রাশ করুন।
৪.২০ মিনিট বা সোনালি বর্ণ না হওয়া পর্যন্ত বেক করুন।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
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These shingaras look fantastic, Lail! My husband is crazy for samosas so he’d love to try this recipe. Thanks for sharing it! Have a great week.
I hope he get to try these soon, Denise. Thank you.
These look darling. The best part of blogs is learning new things everyday. Thanks for all the info and I love the addition of peanuts also, sounds interesting.
Totally agree, Ash. I’m constantly acquiring food knowledge everyday through blogging. Thank you.
I check out lots of blogs. By far Lail’s blog is the most thoughtful and the best of all
You are so sweet. Thanks a ton!
Potato, sweet potato, cilantro, cauliflower, fennel … all my favorite ingredients and flavors are waltzing in your gorgeous Shingaras 🙂 How insanely good is that!
Appetite-inducing images 🙂
Thank you for stopping by Nusrat. Appetite inducing, indeed. Thanks.
yum!!!! These must be delish!
They are indeed. Thank you.
Either way, it looks delicious!
It does, doesn’t it. Thank you.
What a fun snack or appetiser! I like the time saving tips of using tortilla dough. They turned out like little presents. Very cute!
Thank you, dear.
wow baked with a twist samosa……shingara. Looks so perfect
Thank you!
super swesome….love those samosas….khub bhalo
Thank you Sushmita.
I find myself making a lot of semi-homemade stuff. It brings out my most creative best. Just like you, Im time pressed with a toddler, work and home and everything else and meals need to be no more than 30-45 mins. I’ve had samosas on my mind for a while, these look like a great variety. I’ve never seen uncooked tortillas in the supermarket – need to look closer.
Eid Mubarak to you and your family!
Thank you for your wishes, Archana. You can make these with cooked flour tortillas also. Just adjust the baking time.
This is such a great dish
Thank you!
These look very good and I can imagine them disappearing very quickly especially if put in front of a crowd of starving teenagers. I love how you made them with tortillas – anything time-saving is a bonus! xx
Totally with you on the time saving part. When life demands, I do not mind going semi homemade. Thank you, Charlie.
Holy cowwwwwww these look so good. What a creative spin on samosas! I can’t wait to try these, honestly.
I hope you get to try them soon, Irina. We love these samosas and I’m sure you’ll love them too. Thanks a lot.
I like your Blog. Singara Samosa both are my Favorite. Keep on Writing Lail.
Thanks a lot, dear. Your encouragement means a lot for me.
These look wonderful! I love sweet potato, and this is a new way to prepare it for me. Great combo of flavors, too. Good stuff – thanks.
I love sweet potatoes too. I hope you get to try these sometimes, John. Thank you.
স্বাদ না হয়ে পারেই না। অসাধারন।
ধন্যবাদ ভাই।
Call them whatever you want – just make extras, Lail, b/c I’m coming over!
You are welcome, anytime, Colette. If I don’t have some in the freezer, I can make some while we chit chat 🙂
Thanks a lot!
These are absolutely gorgeous and I can only imagine that they taste just as great as they look! Thrilled to have found your beautiful site 🙂
Great to meet you as well, Kelly. Thank you!
Shingara or samosas, these are just so tempting! Thanks for sharing 🙂
Thank you, Kiran.
Very interesting filling with all those spices! Perfect vegetarian food.
Totally agree, Paula. Thank you.
Lovely recipe. I like semi-homemade recipe a lot too, especially with busy schedule. It’s great that you baked these instead of deep fried. I like this healthier option way better. Thanks for sharing.
I’m glad you like it, Amy. Semi-homemade goodies are life savers with a busy schedule.
Oh yummmm!!! I adore samosas – I’ve had ‘real’ samosas in India, but haven’t had the privilege of visiting Bangladesh to try a ‘real’ Shingara. Your recipe sounds fabulous – these are going on my ‘need to cook’ list, somewhere near the top!
Jas, Shingara’s have a bit thicker wrap than the samosas you find in India(I had the ‘real ones in India as well). I hope you get to try some and fall in love as most Bangladeshis are in love with these. I’ll have the recipe for the classic recipe up sometimes soon.