Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, shingara / samosa (with cauliflower, pea, potato and peanut). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The Best New And Exclusive Varieties For Your Gardens! 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.
Shingara / Samosa (with cauliflower, pea, potato and peanut) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Shingara / Samosa (with cauliflower, pea, potato and peanut) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must 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:
- Prepare 200 gms potato
- Get 80 gms (net weight)cauliflower florets only (see recipe)
- Take 1/4 cup peas (peeled)
- Make ready 2 tbsp peanut/ groundnut
- Get 15 gms ginger
- Take 1-2 green chillies
- Prepare 12 gms fresh Turmeric or 1/4 tsp Turmeric powder
- Get 1/4 tsp Paanch Foran (reference given) (see recipe)
- Prepare 1 whole dry red chilli
- Get 1/4 tsp Cumin powder
- Get 1/4 tsp Coriander powder
- Get 1 generous pinch of garam masala
- Take 1/2 tsp Kasuri Methi
- Get 1/4 tsp Chat masala
- Prepare 1/8 tsp Black rock salt
- Make ready 1 pinch Sugar
- Take as per taste Salt
- Get 1-2 tbsps Mustard oil
- Take For dough:
- Prepare 250 gms Maida
- Take 30 gms ghee
- Make ready 1/4 tsp salt
- Make ready 1 pinch Nigella seeds/ Kalonji
- Prepare 110 ml water
- Prepare For frying:
- Make ready as required Vegetable oil
To make the pastry: Rub ghee into sieved flour and salt. Add enough water to make soft pliable dough. Knead thoroughly till dough comes clean off the board. When they start splattering, add the Cauliflower & potatoes and fry them.
Instructions 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!!!
When they look like fried enough, add the green peas, fried peanuts, chopped chilies and fry again. Add turmeric powder & salt and little bit of water to the pan, and cover the pan and let the veggies to be cooked on medium low heat. Okay, it's nothing like a Hot Pocket. Typically samosas are made with a combination of potatoes, peas and spices. This stellar combination makes a pretty dry curry that is then stuffed into a cone-shaped piece of pastry.
So that’s going to wrap it up with this exceptional food shingara / samosa (with cauliflower, pea, potato and peanut) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
