tanusreeroy

Healthy Recipes for optimal health


2 Comments

Singara /Samosha:The spiced-potato-stuffed-pastries

Samosha or Singara

Samosha or Singara

My two little angels are growing up so fast and they always guide me to be stay healthy.They care about me so much. Some time when I become tired they make tea for me. Last Sunday, when their papa came home from IIT after 15 days, they were too much happy. They asked me to help them to prepare Singara( Samosha )! Yes it was samosha they wanted to make for their baba(papa).I happily assist them and thought that how lucky parents we are! Aren’t we lucky?

Singara or samosha is a famous snack in Bengal and all over the India. It can be stuffed with potato, cauliflower or any other vegetables you like, but the potatoes are must to add. At the beginning of winter, when the weather is slightly chilled then it’s a great feeling  to spend your Sunday evening with a cup of tea with samosha and of course with your family and friends!

For The Samosa Covering

1 cup plain flour (maida)

1 cup wheat flour
4 tbsp oil
a pinch of salt

For The Filling
1 tbsp oil
1/2 cup finely chopped onions
1 cup boiled potatoes, peeled and  cut into diced shape
1 cup boiled green peas
1/2 tsp red chilli powder
1/2 tsp ginger (adrak) paste
1/4 tbsp sugar(optional)
1 tsp cumin powder
salt to taste
2 tbsp chopped coriander (dhania)

Other Ingredients
oil for deep-frying
chutney of your choice

Method 

For the samosa covering
1.Combine the flour, oil and salt in a bowl and knead a firm dough using enough water.

2.Divide the dough into 7 equal portions and roll each portion into a 125 mm. X 50 mm. (5″ x 2″) oval. Keep aside.
For the filling

Heat the oil in a pan, add the onions and sauté till they turn translucent.

  1. Add all the ingredients, except the coriander, and mix well.
  2. Cover and cook for 5 minutes on a slow flame.
  3. Remove from the flame, add the coriander and mix well.
  4. Divide the mixture into 14 equal portions and keep aside.

How to proceed

  1. Divide each samosa covering oval into 2 halves.
  2. Make a cone from each part and stuff it with 1 portion of the filling.
  3. Seal the edges carefully using a little water.
  4. Repeat with the remaining oval halves and filling to make 13 more samosas.
  5. Heat the oil in a kadhai and deep-fry the samosas on a slow flame till golden brown. Drain on absorbent paper.
  6. Serve hot with tomato sauce or any chutney you like of your choice.

8 Servings

Nutrition Information:

Amount Per Serving

Calories                273.6

Total Fat               9.5 g

Saturated Fat     1.4 g

Polyunsaturated Fat       0.8 g

Monounsaturated Fat   6.4 g

Cholesterol         0.0 mg

Sodium 148.3 mg

Potassium           149.7 mg

Total Carbohydrate         42.3 g

Dietary Fiber      4.6 g

Sugars   1.1 g

Protein 6.8 g

Advertisements