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Bengali Samosa

By: Gauthami
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 8
Time to Prepare: 40 Mins


1/2 cup Yellow lentils /moong daal moong daal-1/2 cup
1 medium Potatoes / Aloo
250 gms Cauliflower /phool gobhi
3 tbsp Green Peas / Hari Matar boiled
1 tsp Salt / Namak
1 tsp Sugar / Chini
1 tsp Lemon Juice / Nimbu Ka Ras
1.5 tsp Red Chilli powder / Laal mirch powder
1/2 tsp Garam Masala Powder
1/2 tsp Ginger / Adrak
2 Green chilies/Hari Mirch
2 tbsp Refined oil-1 tsp
2 tbsp Fresh Coconut, Grated
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Samosa Cover
1 cup Whole Wheat Flour / Atta
1 cup Refined Flour / Maida
2 tbsp Arrowroot / Corn Flour / Tapkir
1/2 tsp Salt
2 tbsp Clarified Butter / Desi Ghee


Wash and soak moong daal for 30 minutes.then drain and keep aside

Chop potato and cauliflower in small pieces.

Heat 2 t.s oil in a pan ,add asafoetida,chopped green chilies and chopped potato,cover and cook on low flame for 2 minutes.

Add turmeric, cauliflower ,peas and soaked moong daal. cover and cook till done but crisp.

Take out the mixture in a bowl and add sugar,lemon juice,garam masala,ginger and grated coconut.(PIC-1)

6-Take wheat flour,refined flour,corn flour,salt and ghee in a bowl,mix and make a medium soft dough with water.

7-Rest for 15 minute and then knead well and make small size balls from the dough.

8-Mix 2 tbls of refined flour with little water to make a smooth slury.

9-Take 2 balls and roll to make a disc of medium thickness.(PIC-2)

10-Drizzle 1/2 tsp of oil on both disc and spread properly ,then sprinkle some flour. make a sandwich of both disc and roll again to make a thin chapati.

11-Heat a griddle and place the disc(chapati)over it and slightly cook from both sides and remove from the griddle.(PIC-3).

12-Pull apart the chapati and seperate both the sides.(PIC-4)

13-Cut from the centre and make 2 half moons shapes.(PIC-5)

14-Fold and make a cone,apply the slury on the joint to seal it properly(PIC-6)

15-Stuff with 2 tbsp of vegetable mixture(PIC-7)

16-Apply slury and seal and close properly.(PIC-8)

17-Heat oil in a pan and deep fry samosa’s on medium heat till golden in colour.

18-Drain on a tissue and serve hot.


This samosa is popular as singhara.

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