Bangladeshi-Style Crispy Potato and Pea Samosa

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Shingaras are Bangladesh's beloved triangle-shaped fried pastry, sold from tea stalls and sweet shops across Dhaka. The Bengali version is distinguished by its use of cauliflower, peas, and potatoes perfumed with amchur and garam masala, wrapped in a thin, shatteringly crisp shell. Serve them hot with tamarind-date chutney for an authentic street-food experience.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 5 gSugar
• 8 gProtein
• 480 mgSodium
• 620 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the pastry dough

• 2 cups (250 g) all-purpose flour
• 1/2 tsp salt
• 1/4 cup (60 ml) neutral oil, plus more for brushing
• 1/2 tsp ajwain (carom) seeds
• 1/3 cup (80 ml) warm water, as needed

For the spiced potato filling

• 3 tbsp neutral oil
• 1 tsp cumin seeds
• 1 large onion, finely diced
• 2 green chilies, minced
• 1 tbsp ginger paste
• 1 cup cauliflower florets, finely chopped
• 1 cup frozen peas, thawed
• 3 medium Yukon gold potatoes, boiled and cubed

For the seasoning and frying

• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp amchur (dried mango powder)
• 1/2 tsp red chili powder
• 2 tbsp chopped cilantro
• Salt, to taste
• 2 cups (480 ml) vegetable oil, for deep-frying

Directions

1. Make the dough: In a large bowl, combine flour, salt, and ajwain. Drizzle in 1/4 cup oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add warm water and knead for 6 to 8 minutes until smooth and firm. Cover with a damp cloth and rest for 20 minutes.
2. Prepare the filling: Heat 3 tbsp oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 20 seconds, then stir in the onion and cook until golden, about 4 minutes. Add green chilies and ginger paste and sauté 30 seconds until fragrant.
3. Stir in the cauliflower and peas and cook for 3 minutes until just tender. Add coriander, turmeric, garam masala, amchur, red chili powder, and salt; cook 1 minute to bloom the spices. Add the boiled potatoes and gently mash about a third of them so the filling binds together. Fold in cilantro, then transfer to a plate and cool completely.
4. Divide the rested dough into 12 equal balls. Roll each ball into a thin oval roughly 6 inches long and 4 inches wide. Using a sharp knife, cut each oval in half crosswise to form two semi-circles.
5. Form the cones: Wet the straight edge of one semi-circle with a little water, then bring the two corners together to form a tight cone, pinching the seam firmly to seal. Repeat with all dough pieces.
6. Fill and seal: Spoon about 2 tablespoons of cooled filling into each cone, pressing down gently to remove air pockets. Brush the open rim with water, press the edges together, then fold and crimp along the seam to seal tightly so no filling leaks during frying.
7. Heat the frying oil in a deep heavy pot to 325°F (160°C). Carefully lower 3 to 4 shingaras at a time and fry for 8 to 10 minutes, turning occasionally, until deep golden brown and crisp on all sides.
8. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven while frying the rest. Serve immediately with tamarind-date chutney or mint-cilantro chutney.

Cook’s Notes

• For an extra-flaky pastry, substitute melted ghee for the oil in the dough and let it rest for 30 minutes.
• Make sure the filling is completely cool before stuffing, or the residual steam will make the pastry soggy and cause it to burst in the oil.
• Maintain oil temperature at 325°F (160°C). Too hot and the outside burns before the filling warms through; too cool and the shingaras absorb excess oil.
• The amchur (dried mango powder) is essential for the signature tangy note of Bengali shingaras; do not skip it. A squeeze of lime works as a substitute.
• If the dough dries out while shaping, lightly mist the rolled ovals with water and cover with a damp towel to keep them pliable.

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