Singhara or Samosa

Kolkata’s street food are varied in nature and have cut a famous name in the whole country. Bengali’s love Singhara or Samosa to rest of India a lot and have both vegetarian and non vegetarian versions. Summer time vegetables and winter time vegetables gives a distinctive taste and flavour enjoyed by all and any age range. It’s filling, it’s tasty and can be consumed in large numbers of course without caring for the added weight gain. One cannot stop with one but must have more than one. As an accompaniment various chutneys are ideal or if no chutneys are there then few green chilis will provide that extra flavour. I assure Friends, they cannot stop with one.

Serves – 3

Preparation time – 10 mins

Cooking time – 45 mins


Medium size potatoes – 3

Maida or All Purpose Flour – 250 gms

Green chillies – 3-4

Lime juice – 1

Ginger paste – 1/2 tsp

Roasted cumin powder – 1/4 tsp

Garam masala powder – 1/4 tsp

Asafoetida – 1/4 tsp

Salt as per taste

Canola oil – 4 Tbsp and more to fry

Water – 1/2 cup


Wash the potatoes and boil them. Peel and mash coarsely and set aside. Chop green chillies and make a lime juice. In a wok heat oil and add asafoetida and add the potatoes and fry. Just before taking out of flame add ginger paste and chopped green chillies, salt. Once out of fire add roasted cumin powder, garam masala powder and lime juice and stir. Let it cool. In a wok add maida or All Purpose Flour, add 1 Tbsp oil and salt. Add 2-3 Tbsp water and start kneading to make a dough. Add water as and when you need to make the dough. The dough should not be smooth. Cover for 30 mins with moist cloth. Knead once again and make a log. Cut them into 6 balls and roll them with a rolling pin one by one. Cut the bread into half and fold one half into two from the two corners. Press with your two fingers taking a little water. Add the potato stuffing and seal the mouth with water pressing hard so that the filling doesn’t come off. Make for the rest and keep on a plate before frying. In a wok heat oil and wait for the oil to be heated. Add one Singhara and fry one side for 2-3 mins and then flip. Fry in batches and keep aside. Decorate your plate with any kind of Chutney and enjoy it hot

In a wok the boiled potatoes are added with asafoetida
Ginger paste and chopped green chillies added before setting aside
Roasted cumin powder and garam masala powder added
Maida or All Purpose flour
Oil added and salt before kneading started
A dough made
A log made
3 balls made
Made into a bread
Cut into half
Two corners folded and made a triangle
Potato filling added
Pressed hard with water on all sides
Put on a plate
Oil heated in a wok
Frying started
Golden in colour on all sides
Plated with Chutney

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