Bengali Samosa

1. 1
   prep · ~10 min

   Make the dough.

   1.Combine 2 cups all-purpose flour, 1 pinch salt, and 4 tbsp oil in a large bowl.

   2.Rub the oil into the flour with your fingers until it resembles breadcrumbs.

   3.Gradually add about ½ cup water, a little at a time, kneading to form a stiff, smooth dough.

   4.Cover with a damp cloth and rest for 30 minutes.

   TIPThe dough should be tighter than roti dough. A stiff dough gives crispy samosas.
2. 2
   boil · ~20 min

   Boil the potatoes and cauliflower.

   Boil the potatoes until fork-tender. In the last 3 minutes, add the cauliflower florets to the same pot. Drain well, peel the potatoes, and mash both together in a bowl until chunky.

   TIPDon't over-mash — keep the filling slightly chunky for the best texture.
3. 3
   temper · ~8 min

   Sauté the aromatics and make the filling.

   1.Heat 2 tsp oil in a pan over medium heat.

   2.Add 1 tsp cumin seeds and let them crackle for 20 seconds.

   3.Add grated ginger and chopped green chili, sauté for 30 seconds.

   4.Add the mashed potato-cauliflower mixture, turmeric, red chili powder, salt, and sugar.

   5.Mix well and cook for 3-4 minutes, stirring frequently.

   6.Turn off the heat and mix in the crushed peanuts. Let cool completely.

   TIPThe sugar balances the spices — don’t skip it. It’s what makes Bengali Shingara distinct.
4. 4
   prep · ~15 min

   Shape the samosas.

   1.Divide the rested dough into 6 equal lemon-sized balls.

   2.Roll each ball into a thin oval, about 6 inches long. Cut the oval in half crosswise.

   3.Take one half, wet the straight edge with water, and form a cone by overlapping the edges and pressing to seal.

   4.Fill the cone with 1.5 tablespoons of filling, gently pressing it down.

   5.Moist the top edges, press together to seal tightly, and crimp with a fork.

   TIPSeal the edges firmly — any gap will make the samosa open up or soak excess oil while frying.
5. 5
   fry · ~15 min

   Deep fry the samosas.

   1.Heat 2 cups of oil in a wok or deep pan on medium-low heat.

   2.To test, drop a tiny piece of dough into the oil — it should rise slowly. That's the right temperature.

   3.Gently slide in 3-4 samosas and fry for 10-12 minutes, turning occasionally, until deep golden brown.

   4.Drain on paper towels and repeat with the remaining samosas.

   TIPLow and slow frying is the secret — high heat will brown the outside but leave the inside dough raw.
6. 6
   serve

   Serve hot with kasundi or tamarind chutney.

   Arrange the hot samosas on a plate and serve immediately with Bengali kasundi (mustard sauce) or sweet tamarind chutney.

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