Recipe – Bengali Samosa / Baked Pastry / Indian Samosa / Singhara

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Preparation Time: 30 minutes

Cook time: 35 minutes

Serves: 16


For the Dough / Pastry:

  • Refined flour / All Purpose flour: 2 cup
  • Ghee / Refined oil: 3 Tablespoon
  • Carom seeds (Ajwain): 1/2 Teaspoon (Optional)
  • Salt: 2 Teaspoon or to taste
  • Luke warm water: 1/2 cup or as needed
  • Baking soda: 1/4 Teaspoon (or 1/2 tsp Baking powder) (Optional)

For Filling / Stuffing:

  • Potato: 2 medium sized potatoes, peeled and chopped into 1/4 inch cubes
  • Cauliflower: Half of a medium sized cauliflower, chopped into small piece
  • Green peas shelled: 1/2 cup
  • Peanuts: ¼ Cup or 18-20 pieces
  • Oil: 2 Tablespoons
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 tablespoon
  • Ginger, finely chopped: 1/2 Tablespoon
  • Green chilies chopped: 1 Teaspoon or as required
  • Salt: 1 Tablespoon or to taste
  • Sugar: 1 Teaspoon or to taste
  • Jeera Powder: 1 Teaspoon
  • Coriander Powder: 1 Teaspoon
  • Garam Masala: 1 Teaspoon
  • Red chili powder: 1 Teaspoon
  • Fresh coriander leaves chopped: 1 Tablespoon

For Frying the samosa /Pastry:

  • Oil: As required for samosa to sink in the oil for deep fry


For the Dough / Pastry:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10 minutes.

For Filling / Stuffing:

  • Heat oil in a pan, add Bengali Panchforon and when they start to change color, add ginger and peanuts. Stir.
  • Add potato and cauliflower. Stir well, sprinkle a few drops of water and cover it until potatoes are almost cooked.
  • Remove the cover and add green peas, green chilies, red chili powder, salt, sugar, coriander powder, jeera powder and garam masala powder. Stir well and cover it fro 4-5 minutes or till all vegetables are well cooked.
  • Turn off the heat, add coriander leaves and let the filling cool to room temperature.

For the Samosa /Pastry:

  • Divide the filling into sixteen equal portions.
  • Divide the dough into eight equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into four-inch diameter oval (having a rounded and slightly elongated outline or shape, like that of an egg). Cut into half, apply water on the edges.
  • Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
  • Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
  • Continue filling the rest of the samosas.

Frying the samosa:

  • Deep fry in medium hot oil till crisp and golden brown. Drain onto absorbent paper.

Baking the samosa:

  • Preheat the oven to 180 degree Celsius or 350 degree Fahrenheit
  • Brush oil lightly on the prepared samosas
  • Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.


  • Serve hot samosas with coriander/mint/tamarind/tomato/dates chutney.

Cook’s Note

  • You may use whole wheat flour instead of all-purpose flour for the patties
  • Knead the dough well and fry in medium heat, otherwise the samosas will not be very crispy.
  • You may freeze the samosas and use for 2-3 months. Bake/ fry the samosas 80%, then let it cool completely in room temperature. Then put them in zip lock bags and freeze them. To use frozen samosas, take out as many you need and fry/bake them on medium heat for 3-4 minutes or until crispy.
  • To make samosas crispier, instead of 2 cup flour, you may use 1 and 1/2 cup of flour and 1/2 cup of semolina (sooji) while making the dough.



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