In authentic Bengali Singara, we don't use mashed boiled potatoes. We use small diced raw potatoes (neither boiled nor steamed nor blanched) and cook that covered in slow flame with the spices until the potatoes get thoroughly cooked. During the process of cooking we occasionally take the lid off and stir the potato mixture, so that it doesn't get stuck to the bottom of the pan. We add a very little bit of sugar to the potato stuffing because most of the Bengalis tend like a little bit of sweetness in most of their savory dishes too. Some people don't add the sugar. So sugar can be skipped. One thing is must about the stuffing is the addition of roasted peanuts in the potato mixture. Another thing is also must about an authentic Bengali Singara and that is the addition of roasted cumin powder in the potato stuffing. During the winter season, small Cauliflower florets are added with the potatoes. In the winters some people add fresh peas instead of the peanuts. But most people don't change the combination of potatoes and peanuts and simply add the cauliflowers along with them. Bengali Garam-moshla as we call the Garam-masala in Bengali, is a mix of just 3 ingredients in equal proportions and that is Cinnamon, Cloves and Green Cardamom. These 3 are lightly dry roasted and ground to a fine powder. Authentic Bengali Panchphoran is a mix of 5 ingredients in equal amount. These are - 1. Fennel seeds / Mouri / Saunf 2. Fenugreek seeds / Methi 3. Mustard seeds / Shorshe / Rai 4. Cumin seeds / Jeera 5. Celery seeds / Randhuni / Ajmod (these look like the Carom seeds / Jowan / Ajwain but they taste and smell different from them) In some places people replace the Celery seeds with the Nigella seeds (Black Cumin seeds) / Kalojeera / Kalonji. Panchphoran is mostly used for the Tarka as we Bengalis call the process of 'Tarka' to be 'Sambar' or 'Bagar'. Otherwise we dry roast Panchphoran along with Dry Red Chilis and grind that to a fine powder and use the spice mix to various Bengali curries. We call this spice mix to be Bhaja Moshla. But Bhaja Moshla has various other combinations too which are made with different other spice combinations. This particular Bhaja Moshla (Panchphoran + Dry Red Chilis) can also be added to the Bengali Singara potato stuffing instead of the Roasted Cumin powder. That's it. Varun is a good chef. I really do like his culinary creations. But I must say that this particular recipe is not the authentic Bengali Singara recipe. As I have explained earlier the actual process of making the proper potato stuffing for a proper Singara. The potato stuffing is actually the heart and soul of a Singara. The outer covering is the body. If you don't get the insides right then how come it can be called the proper thing!
Nomoshkar from Kerala..💐🙏..Thank you very much for your well explained tips..I love Bengoli recipes very much..I missed (of 20years back) kolkotha🤔🤔.. one of my favourite place and it's mouth watering street foods...💕💕💕💕💕💕😋😋😋
You saved the day by mentioning ginger, fried peanuts, green peas....I was just going to comment on that. Garam masala, even the Bengali version - better to avoid in Bengali shingara - in winter we put in cauliflower....that's the signature winter shingara for us. Cheers from Kolkata.
The way you have it simple nice with minimal ingredients and easy to follow instructions the flame temperature is very good and helpful so nice of you to share and let all enjoy this most loved savoury very kind of you Sir thank you appreciating from Pakistan 🇵🇰
I've been meaning to send you a congratulatory and thank you note not merely for this but also for all your other recipes - Butter Chicken and Kolhapuri Chicken, for instance. I like the clarity of your explanations and the cheerfulness and warmth that you radiate as you teach us how to cook. The little personal touches and details also add a great deal to these demonstrations. Thanks so much! You can definitely count me in as a life member of your cooking fan club!
Samosas are one of my favorite things... okay, actually they are my #1 favorite thing. You make this look easy! 👍 I'm curious, what is the best oil for frying, and how hot should the fry oil be for this? Thanks!
Good receipe. It's good to be different. However, just a suggestion, please try to avoid kneading dough on a wooden platform. How much ever hygiene one may maintain microorganisms grow on any surface and its actually unpleasant sight to see this process being done in this way using flour, water and ghee on a wooden surface . It's just a suggestion.
Well done Mr Inamdaar. Heh heh the Bongs have to learn from a Maharashtrian. This is true national integration East learns from the West how the East cooks it. BTW can’t we make it healthy by using just wheat flour/a 2:1 wheat & maida combination with a TBS of dahi and just a little water. Allow to rest a few hours, the Singhada won’t be so oily. Annnnnnd yes baking at 180°C for 10-12min
Won't deep frying on med to low heat cause your items to get very saturated with oil? Normal frying temp is about 375°, What temperature would "medium to low" be???
Adding to what Ridhi mentioned, if you fry the samosas on a high flame, their coats blister (get bubbles) which is not right and also look unsightly. When you fry them on a medium-slow flame, they get a crisp, even golden texture.
LOOK VERY TASTY DELICIOUS YUM YUMMMY. WHERE ARE YOU FROM INDIA WEST BENGAL OR OTHER PART OF INDIA. I AM FROM KOLKATA WEST BENGAL. FRIEND ARE YOU MOSAI BABU OR HINDU BHAI. LOVE YOU THANKS FOR YOUR SINGARA OR SAMOSA RECIPE.KEEP IT UP GOOD JOB BRO.❤❤❤❤😅😅😅😅😊😊😊😊😂😂😂
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In authentic Bengali Singara, we don't use mashed boiled potatoes. We use small diced raw potatoes (neither boiled nor steamed nor blanched) and cook that covered in slow flame with the spices until the potatoes get thoroughly cooked. During the process of cooking we occasionally take the lid off and stir the potato mixture, so that it doesn't get stuck to the bottom of the pan.
We add a very little bit of sugar to the potato stuffing because most of the Bengalis tend like a little bit of sweetness in most of their savory dishes too. Some people don't add the sugar. So sugar can be skipped. One thing is must about the stuffing is the addition of roasted peanuts in the potato mixture. Another thing is also must about an authentic Bengali Singara and that is the addition of roasted cumin powder in the potato stuffing. During the winter season, small Cauliflower florets are added with the potatoes. In the winters some people add fresh peas instead of the peanuts. But most people don't change the combination of potatoes and peanuts and simply add the cauliflowers along with them.
Bengali Garam-moshla as we call the Garam-masala in Bengali, is a mix of just 3 ingredients in equal proportions and that is Cinnamon, Cloves and Green Cardamom. These 3 are lightly dry roasted and ground to a fine powder.
Authentic Bengali Panchphoran is a mix of 5 ingredients in equal amount. These are -
1. Fennel seeds / Mouri / Saunf
2. Fenugreek seeds / Methi
3. Mustard seeds / Shorshe / Rai
4. Cumin seeds / Jeera
5. Celery seeds / Randhuni / Ajmod (these look like the Carom seeds / Jowan / Ajwain but they taste and smell different from them)
In some places people replace the Celery seeds with the Nigella seeds (Black Cumin seeds) / Kalojeera / Kalonji.
Panchphoran is mostly used for the Tarka as we Bengalis call the process of 'Tarka' to be 'Sambar' or 'Bagar'. Otherwise we dry roast Panchphoran along with Dry Red Chilis and grind that to a fine powder and use the spice mix to various Bengali curries. We call this spice mix to be Bhaja Moshla. But Bhaja Moshla has various other combinations too which are made with different other spice combinations. This particular Bhaja Moshla (Panchphoran + Dry Red Chilis) can also be added to the Bengali Singara potato stuffing instead of the Roasted Cumin powder. That's it.
Varun is a good chef. I really do like his culinary creations. But I must say that this particular recipe is not the authentic Bengali Singara recipe. As I have explained earlier the actual process of making the proper potato stuffing for a proper Singara. The potato stuffing is actually the heart and soul of a Singara. The outer covering is the body. If you don't get the insides right then how come it can be called the proper thing!
Finally someone said it! Undoubtedly Varun is a great chef but this is not the authentic bengali Singara recipe.
diced potato is one type. there is another type which uses mashed potato and nuts. btw..I am also a bengali.
Nomoshkar from Kerala..💐🙏..Thank you very much for your well explained tips..I love Bengoli recipes very much..I missed (of 20years back) kolkotha🤔🤔.. one of my favourite place and it's mouth watering street foods...💕💕💕💕💕💕😋😋😋
Thank you for the complete authentic recipes .
Perfectly explained Jyotirbikash 👏👏
Samosa with Tamarind chutney is absolute combination
Only Tamarind chutney is bliss
U r right.
I love your language
It's simply makes dish more attractive
Your words go perfect like your dish
I adore this chef. His explanation is very clear and make it easy to follow. Thumbs up
You saved the day by mentioning ginger, fried peanuts, green peas....I was just going to comment on that. Garam masala, even the Bengali version - better to avoid in Bengali shingara - in winter we put in cauliflower....that's the signature winter shingara for us. Cheers from Kolkata.
Thank's for sharing this recipe.i have tried it the results were really nice.and taste's really delicious like Bengali samosa .
In winter cauliflower is added and peanut is a must
Yes..pinch of sugar and crushed and roasted peanut is must in Bengali singara stuffing.
Too much tasty nd crispy masaledaar different types of samosa😍👍👌💯💟
The way you have it simple nice with minimal ingredients and easy to follow instructions the flame temperature is very good and helpful so nice of you to share and let all enjoy this most loved savoury very kind of you Sir thank you appreciating from Pakistan 🇵🇰
Varun ji's recipes are always special to me. Love your cooking style chef.👍❤
amazing recipe 👏🏻 looks just perfect 💯💯👍
Voila! The 'Shingosa' is born!
I am a bengali...loved this recipe
Superb. Brilliantly simple recipe. Love it. TYSM Varun, you are simply superb with your recipes. Cheers. 👍👌😍😎🙏
Bah dada bah. Khub bhalo ranna koren apni👌👌👍👍
I've been meaning to send you a congratulatory and thank you note not merely for this but also for all your other recipes - Butter Chicken and Kolhapuri Chicken, for instance. I like the clarity of your explanations and the cheerfulness and warmth that you radiate as you teach us how to cook. The little personal touches and details also add a great deal to these demonstrations. Thanks so much! You can definitely count me in as a life member of your cooking fan club!
Good recipe....enjoying from TAMILNADU
amazing varun ! your videos are therapy for me
Thank you for such a nice comment! Stay tuned for more delicious recipes :)
Thankyou for sharing such a nice recipe
অনেক অনেক ভালোবাসা দিয়ে গেলাম বুঝেনি অপেক্ষায় আছি অনেক
Very crispy explanation. Thank you
Brilliant presentation Sinhaldas tastes diffrent from Samosas Nathan Sekhar Sydney Australia Australia.
Thank you so much sir
Singara r gorom cha😍
Thank u for that recipe i want to cook this
Samosas are one of my favorite things... okay, actually they are my #1 favorite thing. You make this look easy! 👍 I'm curious, what is the best oil for frying, and how hot should the fry oil be for this? Thanks!
I use a high heat oil like avocado or refined coconut oil. They don't have a flavor and they are healthier.
In India, we usually use sunflower oil/palm oil/groundnut oil/coconut oil.
thanks!
@@johnd5574 😊
@@acolley2891 well ofcourse you may use those but trust me if you want the authentic flavour try using Mustard Oil or Sunflower Oil .😋
Shingara, cha and adda
great combination to put smile on Bong's face 😊
Right bengaliyon ko adda krne ke alava aur ata hi kya hai😂
@@shraddhabagshi Desh ko Azadi dena!!!
@@arghyapaul4638 but now everything has been changed 😑.
Wow, what a speed to talk English... just osm
Nice cooking technique boss👌👌
Today tried this recipe and it turned out so great! ♥️
Thanks for this easy samosa
😍Gonna try this weekend
Made me so hungaarrryyyyy
Oh Lovely!!!!!
Ma sha Allah yami ❤
Yummy 😋 ur videos r so tempting 😉
Excellent shingaras
wow!!! yummy recipe
Love from pakistan❤
Mouth watering
Singhada is odia food. 🙏
Awesome description😉
Instead of mashed potato... Use diced potatoes.. That's the authentic singara...
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...
.....
.......💥👍
Adding curd to poori dough reduces the oiliness of poories.
Really nice😊
Superrrrrr
Very nice
Good receipe. It's good to be different. However, just a suggestion, please try to avoid kneading dough on a wooden platform. How much ever hygiene one may maintain microorganisms grow on any surface and its actually unpleasant sight to see this process being done in this way using flour, water and ghee on a wooden surface . It's just a suggestion.
It is anything but bengali singara... :D
Nice samosha recipe. Sir one request from which adress can I buy your type karai online link pls send in descriptions box.thanks.
Nice
Yummy 😋😋😋😋
Woww
Yummmmy
😋😋😋😋😋😋😋😲😋😋
👌👌👍👍
Well done Mr Inamdaar. Heh heh the Bongs have to learn from a Maharashtrian. This is true national integration East learns from the West how the East cooks it.
BTW can’t we make it healthy by using just wheat flour/a 2:1 wheat & maida combination with a TBS of dahi and just a little water. Allow to rest a few hours, the Singhada won’t be so oily. Annnnnnd yes baking at 180°C for 10-12min
Any other Bengali recipes?
i grow up in Mayapur!!! i am always trying to make them!!! but i cant get it right!!!
Delicious 😍
Ginger n peanut is must nt optional
....
Bengali recipe with spanish tune...
waOo
Can I add normal butter if I can't get ghee?
Its Randhoni😋
The recipe is good but then ita not a bengali singara.
Make jalebi. I want a property recipe of it. The consistency is where I go wrong each time. Please tell proper tricks.
Fenugreek, fennel,cumin,kalongi, mustard
Won't deep frying on med to low heat cause your items to get very saturated with oil? Normal frying temp is about 375°, What temperature would "medium to low" be???
Adding to what Ridhi mentioned, if you fry the samosas on a high flame, their coats blister (get bubbles) which is not right and also look unsightly. When you fry them on a medium-slow flame, they get a crisp, even golden texture.
Who hates peanuts in samosas?
Should be written
This not bengali singara recipe. Yes it's your version. Don't attach bengali with it..disgusting
LOOK VERY TASTY DELICIOUS YUM YUMMMY.
WHERE ARE YOU FROM INDIA WEST BENGAL OR OTHER PART OF INDIA.
I AM FROM KOLKATA WEST BENGAL. FRIEND ARE YOU MOSAI BABU OR HINDU BHAI.
LOVE YOU THANKS FOR YOUR SINGARA OR SAMOSA RECIPE.KEEP IT UP GOOD JOB BRO.❤❤❤❤😅😅😅😅😊😊😊😊😂😂😂
Where is aam shotto in singhara?
Are you a ex student of IHRM college
Wrong this is not bengali samosa
d n wit ltr
Bangla te bolun.
Igbo
Kyle
Not instead of cumin we use radhuni instead of mustard seeds
Hhn
😢😢😢
no phool gobi, singchana or kishmish. this is not the right recipe
Not an authentic Bengali singara recipe at all
Nice