Name: Baked Bengali style shingara (Bengali style samosa) recipe by Priyanjali Joardar at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: For samosa crust; Organic Whole wheat flour 1 cup; Ghee or butter 1 tablespoon; Oil 1 tablespoon; Salt 1/2 teaspoon; carom seeds 1/2 teaspoon; Water to form the dough; Filling; Potatoes 2, medium sized chopped; Peanuts 1/4 cup, roughly chopped; Green chilies 2-3, chopped; Ginger 1 inch, grated; Vegetable oil; sugar 1/2 teaspoon; salt as per taste; Tempering; Paanch phoron-; Nigella seeds 1/4 teaspoon; Fenugreek seeds 1/4 teaspoon; Cumin seeds 1/2 teaspoon; Mustard seeds 1/2 teaspoon; Fennel seeds 1/2 teaspoon; Bhaja moshla (roasted and ground spices); Cumin seeds 1/2 teaspoon; Coriander seeds 1 Teaspoon; dried red chilly 1

ABOUT Baked Bengali style shingara (Bengali style samosa) RECIPE

ABengali shingara are smaller in size and have a thin outer crust with a delicious potato, cauliflower, meat or fish filling. My recipe here is with potato filling. This is a heirloom recipe from my grandmum. I always thought baked samosas won’t taste as good but I was so wrong! You have to try this to believe how delicious these have turned out to be, and not to mention, much healthier alternative to the maida-deep fried ones.

Ingredients Serving: 6

For samosa crust
Organic Whole wheat flour 1 cup
Ghee or butter 1 tablespoon
Oil 1 tablespoon
Salt 1/2 teaspoon
carom seeds 1/2 teaspoon
Water to form the dough
Filling
Potatoes 2, medium sized chopped
Peanuts 1/4 cup, roughly chopped
Green chilies 2-3, chopped
Ginger 1 inch, grated
Vegetable oil
sugar 1/2 teaspoon
salt as per taste
Tempering
Paanch phoron-
Nigella seeds 1/4 teaspoon
Fenugreek seeds 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Fennel seeds 1/2 teaspoon
Bhaja moshla (roasted and ground spices)
Cumin seeds 1/2 teaspoon
Coriander seeds 1 Teaspoon
dried red chilly 1

Instructions

Preparation of the crust Take wheat flour, to that add ghee, oil, salt and carom seeds. Rub the ghee and oil to the flour with your fingertips till it resembles like bread crumbs.
Slowly add water to form a tight dough. Care should be taken while forming dough, do not make it sticky. Add water little by little.
Cover the dough with wet cloth and keep aside for 30-60 minutes.
Filling preparation Heat oil in a pan, add the Paanch phoron. Once the oil is tempered, add the ginger and green chillies. After a minute add the potatoes salt and sugar. Mix everything well.
After 5-7 minutes add little water and cook the potatoes until soft (retain its shape and not crushed).
Finally add the Bhaja moshla, roasted peanuts and give it a stir.
Allow the potato filling to come to room temperature before using it.
Shaping and filling Divide the dough into 6-8 portions, this will make medium sized samosas. The number of portions depends upon the size of the samosas that you want to make.
Apply some oil on the rolling board. Take a portion and roll with a rolling pin, roll it thin but thick enough to hold the filling.
Cut with a knife in the center into two equal portions.
Apply water along the edges. Bring the waterered edge over other edge to form a cone.
Fill up the cone with the filling and seal the edges. I used a fork to seal which also gave a nice design.
In the same way fill all the samosas and place on a greased baking tray and brush them with some oil. Bake in a preheated oven at 200 degrees for 20 minutes and grill for 5 minutes for that lovely brown colour.

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