Samosa (Singara)
There are many variations of the samosa. In Calcutta, it's called a singara and it's usually stuffed with potatoes. The pastry is rich and flakey due to the ghee that's added to the dough and the filling is intensely flavorful.
Usually, these samosas are served with a sweet and spicy tamarind chutney.
Ingredients
Makes 8 samosas
Dough
1 cup All Purpose flour
1 tbsp Ghee
1 tsp salt
2 tsp sugar
1/3 cup of water or as required
Filling
Keema (Ground Beef)
Recipe here. I sautéed this filling in the pan for a few minutes to dry it out slightly.
Potato
1 medium Yellow potato, cut into 1/2 inch cubes
1/4 head of a large cauliflower, cut into similar size as potato
1 tbsp Mustard oil
1 tsp Bengali five spice (Paanch Phoron)
1 dried red chili
1 tsp turmeric
1 tsp red chili powder
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Garam masala
2 tsp Chaat masala
1/2 inch piece ginger (grated)
Optional: 1 chopped green chili (I use Serrano)
Salt
1 tsp sugar