These Bengali samosas, known as shingara, are little pockets of joy filled with a deliciously spiced potato and vegetable mix, wrapped in a flaky, golden crust. Unlike regular samosas, shingaras are lighter and crispier, with a beautifully layered texture that shatters in every bite. Perfect for tea time or as a festive appetizer, this recipe brings the flavors of Bengal straight to your plate — aromatic spices, tender veggies, and that irresistible crunch. Whether you’re sharing...
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Heat the vegetable oil in a pan over medium heat.
Add the fennel seeds and cook for a minute until they start to pop and release their aroma.
Add the diced onions and cook until they are softened and translucent.
Stir in the chopped garlic and scotch bonnet pepper, and cook for another minute until fragrant.
Add the cumin, black pepper, ginger powder, paprika, curry powder, and seasoning cube. Mix well to coat the onions with the spices.
Add chopped potatoes with 1/4 cup water and slightly mash them.
Add green pepper and cover and allow it to cook for 5 minutes. Turn off heat and allow it cool off.
Mix your flour, cornflour, salt and black seed. Add in water and vegetable oil and knead for 10 minutes. Cover and allow it to rest for 20 minutes.
Divide dough into eight pieces and roll out. Add filling and shape into triangular shape.
Fry until golden brown and serve with sauce of choice.
For a richer flavour, use coconut oil instead of vegetable oil.
These spiced onions can be stored in an airtight container in the refrigerator for up to a week.
How can I reduce the spiciness of the dish?
Reduce the amount of scotch bonnet pepper used in the recipe or remove the seeds and membranes before chopping.
Can I use fresh ginger instead of ginger powder?
Yes, you can use fresh ginger. Grate about 1 teaspoon of fresh ginger and add it to the pan along with the garlic and scotch bonnet pepper.
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