Authentic Bengali Singara-Spicy Potato SamosaVeg
Learn how to make authentic Bengali Singara, a beloved spiced potato-stuffed pastry. This crispy, triangular snack features a flavorful filling made with boiled potatoes, ghee, aromatic paanch phoron, and a blend of warm spices. Perfect for breakfast or an evening tea-time snack, this traditional recipe ensures a perfect, golden-fried crust every time. Follow these simple steps to bring the classic taste of a homemade Bengali samosa to your own kitchen.
Ingredients
For the Potato Filling:
1 tbsp Clarified Butter (Ghee)
2 piece Dry Red Chilli
Paanch Phoron: 1 tsp (consisting of equal parts fenugreek, fennel, mustard, cumin/onion seeds)
300 g Potato (boiled & mashed)
1 tsp Turmeric Powder
1 tsp Garam masala Powder (Hot Spices)
1 cup Coriander Leaves (chopped)
as needed Salt
For the Outer Pastry Covering (Patti):
1 cup All-Purpose Flour (Maida)
2 tbsp Clarified Butter (Ghee)
as needed Salt
1 cup Cold Water
Instructions
Step 1— Prepare the Filling
1
Heat 1 tbsp of ghee in a wok over high flame.
2
Add dried red chillies and 1 tsp of paanch phoron (a blend of fenugreek, fennel, mustard, cumin, and onion seeds).
3
Add 300g of boiled, peeled, and hand-crushed potatoes.
4
Stir in 1/2 tsp turmeric powder, 1 tsp garam masala, chopped coriander leaves, and salt to taste.
5
Cook on medium-low flame for 5–7 minutes, then set aside to cool completely.
Step 2— Prepare the Dough
1
On a clean surface, place 1 cup of all-purpose flour and create a well in the center.
2
Add 2 tsp of ghee and salt, mixing with your fingers until the texture resembles breadcrumbs.
3
Gradually add 1/3 cup of cold water to form a stiff dough.
4
Cover with a damp cloth and let it rest.
Step 3— Shape and Fry
1
Roll the dough into a thin cylinder and cut into smaller pieces.
2
Roll each piece into a thin disc, then cut it in half.
3
Form a triangular pocket by bringing the two ends together.
4
Stuff with a lemon-sized portion of the potato mixture and seal the edges using a touch of cold water.
5
Ensure the edges are pinched perfectly to avoid leaks.
6
Deep fry on medium-low flame for at least 15 minutes until they turn crisp and golden.
