![]() ![]() ![]() They can also be prepared in a sweet form. Singaras may be eaten as a tea time snack. Good shingras are distinguished by flaky textures akin to that of a savory pie crust. Shingras are wrapped in a thin sheet of dough (made of all purpose flour) and fried. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins. In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or singras ( চিংৰা) (the East Indian version of samosas) are popular snacks found almost everywhere. Samosas are often served in chaat, along with the traditional accompaniments of either a chickpea or a white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala. It is served hot, often with fresh green chutney, such as mint, coriander, or tamarind. The entire pastry is deep-fried in vegetable oil or rarely ghee to a golden brown. A samosa can be vegetarian or non-vegetarian, depending on the filling. The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato, onions, green peas, lentils, ginger, spices and green chili. The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qottab, which it says, "the people of Hindustan call sanbúsah". Nimatnama-i-Nasiruddin-Shahi, a medieval Indian cookbook started for Ghiyath Shah, the ruler of the Malwa Sultanate in central India, mentions the art of making samosa. Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course, of pulao. Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 CE that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion, and so on". The Central Asian samsa was introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia who cooked in the royal kitchens for the rulers of the Delhi Sultanate. Abolfazl Beyhaqi (995–1077), an Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi. In Iran, the dish was popular until the 16th century, but by the 20th century, its popularity was restricted to certain provinces (such as the sambusas of Larestan). Recipes are found in 10th–13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj, all deriving from the Persian word sanbosag. The earliest mention of a samosa precursor was by Abbasid-era poet Ishaq al-Mawsili, praising the sanbusaj. The South Asian samosa is believed to be derived from a medieval precursor from The Middle East that was baked not fried. 16th century) showing samosas being served Remove them from the oven and cool them on a rack before serving or drizzling with a simple confectioners' sugar and milk icing.Medieval Indian Persian manuscript Nimatnama-i-Nasiruddin-Shahi ( c. Repeat until all the squares are used.įor a shiny crust, brush each turnover with the egg and water glaze, if desired.īake the turnovers for 25 to 30 minutes, until they're golden brown. Press the edges to seal (or use a fork), and transfer the pastry to a parchment-lined baking sheet. Use a pastry brush to lightly wet two adjoining edges of each square, and fold the dough over the filling to make a triangle. ![]() Place 2 tablespoons of the apple filling on each square. Trimming the edges will give you a neater look and a higher-rising pastry.Ĭut the dough into eight 4" squares. Use a sharp knife or pizza wheel to trim 1/2" off the outside edges, leaving a rectangle 8" x 16". Unwrap the dough and roll it into a long rectangle, 9" wide x 17" long. To make the filling: Stir together all the filling ingredients. Pat the dough into a rectangle, wrap it in plastic wrap or waxed paper, and chill for 30 minutes. When you can squeeze the dough gently and it holds together, scoop it out onto a piece of parchment or waxed paper and fold it over on itself three or four times to build flaky layers. Work in the butter until the mixture forms coarse crumbs.ĭrizzle water onto the mixture while fluffing it with a fork. To make the pastry: In a medium bowl, whisk together the flours and salt. ![]()
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