This is another great street food around the Dakshineshwar Kali Goddess temple in Bengal. The samosas are fried in Vanaspati (Dalda) and are super crispy and has that extra flavor . At home I fry in vegetable oil. But there is something special about the filling which is simple not too spicy and bursting with flavors. Today I am going to share the recipe of a samosa which I had in the Bankura district of Bengal I have been recently. The filling contained fried groundnuts and coconut pieces.
Ingredients
1.2 cups all purpose flour
2.vegetable oil(2 tbsp.)
3.potatoes(250 gm)
4.cauliflower (2)
5.Nigel seeds or onion seeds(1/2 tsp)
6.cumin powder(1/2 tsp)
7.Green Chillies(as per taste)
8.Turmeric powder(1/2 tsp)
9.Salt(as per taste)
2.vegetable oil(2 tbsp.)
3.potatoes(250 gm)
4.cauliflower (2)
5.Nigel seeds or onion seeds(1/2 tsp)
6.cumin powder(1/2 tsp)
7.Green Chillies(as per taste)
8.Turmeric powder(1/2 tsp)
9.Salt(as per taste)
10.1 tbsp. ginger paste
11. A handful roasted groundnuts
12. Coconut pieces finely chopped
13.Oil(2 cups) for frying
13.Oil(2 cups) for frying
Making the dough
Mix the flour ,oil and salt together to make a flaky mixture.
Add water and slowly knead to form a tight dough
Making the filling
- First peel the potatoes and wash the vegetables in water.
- chop the potatoes and cauliflower into small pieces.
- In the wok add a tbsp. of oil and add Nigel seeds.
- Fry the groundnuts and coconut pieces
- Add the vegetables and sauté it.
- Add the turmeric powder, cumin powder and salt and stir.
- Add salt and little water and cover cook till the vegetables are and the mixture is dry and is ready to leave the sides of the pan.
- Add green chilies and cook for some times.
- take out the mixture and let it cool.
- Heat the oil on medium heat
- Add the prepared samosas into slightly hot oil keeping over medium flame and let it cook slowly.
- It will take 5 to 7 minutes to get light brown.
- Take it out and serve hot with hot or cold beverages.
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Fulkopir shingara
This is another great street food around the Dakshineshwar Kali Goddess temple in Bengal. The samosas are fried in Vanaspati (Dalda) and are super crispy and has that extra flavor . At home I fry in vegetable oil. But there is something special about the filling which is simple not too spicy and bursting with flavors. Today I am going to share the recipe of a samosa which I had in the Bankura district of Bengal I have been recently. The filling contained fried groundnuts and coconut pieces.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Ingredients
- Ingredients
- 1.2 cups all purpose flour
- 2. vegetable oil 2 tbsp.
- 3. potatoes 250 gm
- 4. cauliflower 2
- 5. Nigel seeds or onion seeds 1/2 tsp
- 6. cumin powder 1/2 tsp
- 7. Green Chillies as per taste
- 8. Turmeric powder 1/2 tsp
- 9. Salt as per taste
- 10.1 tbsp. ginger paste
- A handful roasted groundnuts
- Coconut pieces finely chopped
- 13. Oil 2 cups for frying
Instructions
Making the dough
-
Mix the flour ,oil and salt together to make a flaky mixture.
-
Add water and slowly knead to form a tight dough
Making the filling
-
First peel the potatoes and wash the vegetables in water.
-
chop the potatoes and cauliflower into small pieces.
-
In the wok add a tbsp. of oil and add Nigel seeds.
-
Fry the groundnuts and coconut pieces
-
Add the vegetables and sauté it.
-
Add the turmeric powder, cumin powder and salt and stir.
-
Add salt and little water and cover cook till the vegetables are and the mixture is dry and is ready to leave the sides of the pan.
-
Add green chilies and cook for some times.
-
take out the mixture and let it cool.
-
Heat the oil on medium heat
-
Add the prepared samosas into slightly hot oil keeping over medium flame and let it cook slowly.
-
It will take 5 to 7 minutes to get light brown.
-
Take it out and serve hot with hot or cold beverages.
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