16 Delicious Samosa with 1 Cup Flour, Easiest Way to Make | Quick Samosa Recipe | Singara Recipe
Make 16 crispy and delicious samosas using just 1 cup of flour! This is the easiest and quickest way to prepare homemade Singara or Samosa with a perfectly crispy outer layer and tasty filling. Perfect for tea time snacks, tiffin boxes, or surprise guests. Try this easy samosa recipe today and impress your family with your cooking!
👉 No fancy ingredients 👉 No special tools 👉 Just simple, tasty, crispy samosas!
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Ingredients & Process: 1 Cup Flour ½ Tsp Black Seed ½ Tsp Salt 1 Tbsp Oil Mix Well 1/3 Cup Water Make Dough Rub Some Oil Keep Aside For 10 Min. 2 Boiled Mashed Potatoes 2 Tbsp Onion 1 Green Chilli ½ Tsp Salt ½ Tsp Chilli Powder ½ Tsp Chilli Flakes ½ Tsp Chat Masala ½ Tsp Cumin 1 Tbsp Coriander Leaves Mix Well Take Some Dough Roll Cut As Shown Potato Stuffing Water At The Edges Fold As Shown Seal The Edges Fry In Medium Heated Oil Fry Until Golden Brown Color
Welcome back to Inoven Cake and Cookies. Today we are making something that's a street food
favorite, a tea time classic and a family comfort snack. Crispy golden and delicious aloo samosa
also known as shingara. Let's get started. In a bowl take one cup of flour, add half teaspoon black
seed, half teaspoon salt and one tablespoon oil. Mix everything well. Black seed or kalonji is
more than just flavor, it supports digestion and has anti-inflammatory properties. Now slowly add
about one-third cup of water and knead into a soft dough. Rub a little oil on top and cover it for 10
minutes. Always let the dough rest, it helps gluten develop. Now take two boiled and mashed
potatoes, add two tablespoons chopped onion, one green chili, half teaspoon salt, half teaspoon
chili powder, half teaspoon chili flakes, half teaspoon chaat masala, half teaspoon roasted cumin
and one tablespoon coriander leaves. Mix everything well. Take some dough, roll the dough,
Using boiled potatoes instead of raw ones helps make the filling smoother and easier on the
stomach. Boost nutrition by adding peas, carrots or even grated beetroot to the filling. For more
color, more health. And seal the edges carefully. Looking for a lighter version, try baking or air
frying the shingaras. Heat oil on medium, fry the samosas or shingaras until golden brown and crispy,
making the crust soft inside and crispy outside after frying. Be sure to seal the edges properly
so the filling does not come out while frying. Keep your oil at medium heat, high heat will burn
the outside before the inside is cooked. Don't overcrowd the pan. Give the shingaras enough space
to cook evenly and crisp up properly. Serve hot with ketchup or chutney. Did you know the word
samosa comes from the Persian word sanbosak. In Bengal, shingara is one of the most loved snacks
during rainy days. It's a monsoon tradition in many homes. Many families have their own signature
shingara stuffing recipes, passed down from one generation to the next. So that's how you
make the delicious homemade shingaras. Crispy, flavorful and perfect with a hot cup of tea.
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See you next time with something even more delicious.
