Aloo Gobi Singara Layered Bengali Samosa is traditionally known as Aloo Phulkopir Singara in Bengali. When I saw this image on the web, I was fully mesmerized by the flowing layer look atop one of the most famous Indian Snack- Samosas! It just made the samosas climb a new height in my eyes. I had been craving for Samosas and it being Diwali time, in most homes, the best and the most creative dishes are being cooked so was looking for a recipe that satisfied my creativity as well as craving for samosas.
Cauliflower stuffing mixed with the traditional potatoes, gives it a whole new taste and the traditional recipe even mixes in raisins and cashews which I avoided, as did not want a sweet taste in the singara. My exposure to Bengali samosas came from Tewari Brothers near Opera House in Mumbai, whose samosas are just simply amazing and different as they had Chhole filling in their samosas and were fried in ghee. Now interesting point to google would be did Singara came first or the Persian Sambosag
So while searching for that recipe, I came across the Aloo Gobi Singara which was definitely different in taste with an interesting look, so thought why not start the Diwali festivities with a new take on an all time favorite Samosas!! Addition of whole spices of fennel seeds, coriander seeds and cumin seeds as well as a good amount of aamchur and roasted cumin gives it a good depth and blends the cauliflower and potatoes into a nice tangy, spicy mix, and when fried in ghee, everything just becomes fragrant, My house reminded me of the aroma at Tewari Bros! In West Bengal, singara and samosas are two different items, primarily different in shape as the samosa are more triangular/flatter and can be filled with many other stuffings, but singara has to have potatoes and cauliflower in their stuffing and are more rounder with greater amount of stuffing inside it.
Singaras are popular tea time snacks or journey snacks and they were introduced in 13th or 14 century by central Asian traders who brought them along with them to eat and they often originally had meat and other stuffings in it. The Persians called them as Sanbosag, and the Bengalis nicknamed them as singara as it had close resemblance to the Shingoras(Chestnuts). Well that makes the Aloo Gobi Singara Layered Bengali Samosa an even more apt fall delicacy as it is named after Chestnuts! The taste was great and the shape, texture and crispiness even greater!! The recipe below is a mix of various recipes on Singara on the web, modified to suit my personal taste. It does take some time to take, but then no Diwali/Festivity recipe is without some effort!
As a Jain I am happy to share this, as its a recipe that only uses half the amount of potatoes, and which easily can be substituted by Green Bananas. The time to cook is slightly more than normal samosas, and one can even try this using pastry dough too!
Happy to share Aloo Gobi Singara Layered Bengali Samosa with you all and wishing everyone a Prosperous Dhan Teras!!