Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shingara / samosa (with cauliflower, pea, potato and peanut). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Shingara / Samosa (with cauliflower, pea, potato and peanut) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Shingara / Samosa (with cauliflower, pea, potato and peanut) is something that I’ve loved my entire life. They are fine and they look fantastic.
Great recipe for Shingara / Samosa (with cauliflower, pea, potato and peanut). My savoury favourite in Diwali is the Shingara / Samosa filled with seasonal cauliflower, peas, Potato and peanut. Add in the cauliflower and the peas if fresh, if using frozen peas add in with the cumin mixture. Stir in the turmeric and salt and mix well.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have shingara / samosa (with cauliflower, pea, potato and peanut) using 27 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Shingara / Samosa (with cauliflower, pea, potato and peanut):
- Take For filling:
- Make ready 200 gms potato
- Take 80 gms (net weight)cauliflower florets only (see recipe)
- Get 1/4 cup peas (peeled)
- Take 2 tbsp peanut/ groundnut
- Get 15 gms ginger
- Make ready 1-2 green chillies
- Prepare 12 gms fresh Turmeric or 1/4 tsp Turmeric powder
- Prepare 1/4 tsp Paanch Foran (reference given) (see recipe)
- Take 1 whole dry red chilli
- Take 1/4 tsp Cumin powder
- Get 1/4 tsp Coriander powder
- Take 1 generous pinch of garam masala
- Prepare 1/2 tsp Kasuri Methi
- Prepare 1/4 tsp Chat masala
- Prepare 1/8 tsp Black rock salt
- Get 1 pinch Sugar
- Prepare as per taste Salt
- Get 1-2 tbsps Mustard oil
- Get For dough:
- Take 250 gms Maida
- Get 30 gms ghee
- Make ready 1/4 tsp salt
- Prepare 1 pinch Nigella seeds/ Kalonji
- Prepare 110 ml water
- Take For frying:
- Get as required Vegetable oil
Transfer the finished samosas and roasted cauliflower to a serving dish. The samosas are a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils, and minced meat (lamb, beef or chicken). Sweet samosas are also sold in the cities of Pakistan including Peshawar; these sweet samosas contain no filling and are dipped in thick sugar syrup. If you are time pressed as I am, I am sure you appreciate this easy to make samosa, healthy semi homemade samosa.
Steps to make Shingara / Samosa (with cauliflower, pea, potato and peanut):
- Take the florets off the cauliflower,wash and add it to the boiling water containing little salt and turmeric. Boil for 5 minutes and then put off the flame and let it rest for 5 more minutes in the hot water and then drain it off.
- Boil the potatoes with a little salt, it will roughly take 30 minutes, you can keep the potato skin if you want, at the end add some peas to the boiling potato and boil for 10 minutes along with the potato and then drain off the water.
- Cut the potato into cubes or smash it roughly. Grind the ginger, chillies and turmeric.
- Heat mustard oil in a pan add the Paanch Foran and chilli and then the ginger, turmeric, green chilli paste, it will start spluttering, so be careful but it's essential as the fried ginger gives a lovely flavour and aroma to the filling, just stir for few seconds and add the cauliflower and peas and saute it for few minutes.
- Then add the peanut (I am using salted roasted peanuts, if you are using raw peanuts then please fry it first before starting the stuffing preparation) and all dry masalas/ spices & black rock salt and saute for a minute or two. Then add potatoes and mix well, after a few minutes add sugar, kasuri methi, check salt and add if required.
- Cook for few more minutes and your stuffing is ready. Cool it down to room temperature.
- For the dough: Mix all the dry ingredients and then add ghee and mix again. Then add little water at a time and make it into a tight dough. Cover and let it rest for an hour.
- Now take dough approx.40-45 GMs in weight, this makes a medium sized samosa, the size of the samosa depends on you, how big or small you want to make. Try to roll in an oblong shape and cut from the middle.(Don't roll it too thick or too thin.)
- Make a cone, apply water on the edges to seal it,then stuff it, now close this end too, apply little water to help you in sealing it, so that it doesn't open while frying.
- Heat veg oil in a thick Kadai, I have used a thick iron Kadai. Heat oil to medium heat, keep the flame always low. Now add in the samosas as much as you can accommodate and fry it in low flame keeping the oil in low medium heat only, you don't need hot oil for samosas, as the skin of samosas will form bubbles and also the outer part will brown but the edges will remain doughy, so cook it on low flame till the end.
- Each batch took me about 40-45 minutes to fry and turn golden brown in low flame. Once done, take it out and keep on a kitchen tissue paper to absorb the extra oil. Serve hot. Bon Appetit!!!
Sweet samosas are also sold in the cities of Pakistan including Peshawar; these sweet samosas contain no filling and are dipped in thick sugar syrup. If you are time pressed as I am, I am sure you appreciate this easy to make samosa, healthy semi homemade samosa. T here are samosas,the unique conical shaped Indian pies (in lack of a better word) made with pastry dough and stuffed with spiced potatoes, peas or mince meat and fried in hot oil, and then there are shingaras, the Bengali version of the same. Now don't you go and offend a Bengali, by saying that a shingara is same as samosa but only smaller. Shingharas are more crispy and the filling mostly consists of small pieces of boiled potatoes, peas, along with other optional ingredients like cauliflower (Fulkopir Shinghara) or mutton (Maangsher.
So that’s going to wrap this up with this special food shingara / samosa (with cauliflower, pea, potato and peanut) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
