Introduction to "Singara":
In English and other languages Singara/Shingara is referred as samosa. Even in India in several states singara/shingra is known as and mentioned as samosa. But in Bangladesh singra/shingra and samosa are two different snacks and nutriment . Especially Singra/Shingra dough is flaky and Samosa dough is crispy. they're different in their shapes and tests. Singara is looks mostly sort of a triangular ball and samosa seems like a clear triangular. Specially to form singara/shingara potato may be a must of the ingredients.
Origin and Popularity of Singara:
Singara/shingara may be a stuffed pastry and a well-liked snack in South, Southeast, Central and Southwest Asia, the Arabian Peninsula , the Mediterranean, the Horn of Africa, North Africa and South Africa . It generally consists of a fried or baked triangular, pastry shell with a savory filling, which can include spiced potatoes, onions, peas, coriander, and lentils, or lever of beef or chicken or lamb(kalija singara/shingara). the dimensions and shape of a singra, also because the consistency of the pastry used, can vary considerably, although it's mostly a triangular ball. Singara are often served with chutney generally as an appetizer.
In English the word "samosa"(which is referred as singara in Bangladesh) are often traced to the Persian word sanbosag. The pastry name in other countries also derives from this root, like the crescent-shaped sanbusak or sanbusaj in Arab countries, sambosa in Afghanistan, samosa in India, samboosa in Tajikistan, samsa by Turkic-speaking nations, sambusa in parts of Iran and chamuça in Goa, Mozambique and Portugal. While they're currently mentioned as sambusak within the Arabic-speaking world, Medieval Arabic recipe books sometimes spell it sambusaj.
Singara has been a well-liked snack in Bangladesh also as in South Asia for hundreds of years . it's believed that it originated in Central Asia (where they're referred to as samsa, before the 10th century. Iranian historian Abolfazl Beyhaqi (995-1077), has mentioned it in his history, Tarikh-e Beyhaghi. it had been introduced to the Indian subcontinent within the 13th or 14th century by traders from the region.
Singara was delivered to India, where it's so famous, by Muslim traders and soldiers. Small, crisp, mince-filled singaras were easy to form around campfires during night halts, then conveniently packed into saddle bags as snacks for subsequent day’s journey.
Singara is typically fried deep to a golden brown colour, in oil . it's served hot and is usually eaten with ketchup or chutney, like mint, coriander or tamarind.Usually singaras/shingaras are eaten during the tea time as a tiffin in Bangladesh. It also can be prepared as a sweet form, instead of as a savory one. Singaras are often served in chaat, along side the normal accompaniments of yogurt, chutney, chopped onions and coriander, and chaat masala.
"Singara" in Rajshahi:
"Singara" is found here and there in Rajshahi. But tastes and preparation styles is not same everywhere. In this post subsequently I will mention some street vans and shops whose singaras are good in tastes and who are famous for selling singara.
1. Famous 2(two) Takar "singara" in Nawdapara (amchattar):
Nawdapara(amchattar) is a center place of Rajshahi. Beside amchattar this shop is situated. This shop has been running for 09 years. Here the price of singara is only 2/=. From the inception of this shop the price remains same. But the taste is so good compairing with price. Demand of this singara is so high. For this over crowded situation remains here all time. You may have to wait for a long time to buy singara fro here.
2. Kaliza Singara of Haji:
Kaliza Singara of Haji restaurant is not a street food. But it is so good that you should not miss it. In fact, two restaurants –Haji and Tripti, of Laxmipur in Rajshahi city have commendable Kaliza Singara available at Tk10 only.
They also get sold out within 12:00-1:00pm.
Singara of Biren Restora:
Biren restora is very famous for its singara and it has gathered a huge popularity from 54 years. This singara is made with mixture of mutton and boiled potatos. This singara costs only 5/=.
The location of biren restora is aloker mor(in front of chamber of commerce building). This restora remains open from 7am to 10pm.
Recipe and preparetion of Singara/Shingara :
Prep Time: quarter-hour
Cook time: 1 hour
Yield: 12 Singara
Ingredients :
- 1 cup of flour
- ½ teaspoon salt
- 2 tablespoons oil
- ¼ teaspoon black cumin/kali jeera (optional)
- Water
- 3/4 cup of sugar
Stuffing:
- 4 large boiled potatoes (peeled and diced)
- 1/2 teaspoon cumin
- 1 medium onion sliced
- ¼ teaspoon turmeric powder
- 3 green chillies chopped
- Fresh coriander leaves chopped
- Salt to taste
- 2 tablespoons oil
- Oil for deep frying
Instructions:
1. to form the dough, mix salt and water together and dissolve the salt. Then mix flour, oil and therefore the salty water together and make smooth but a touch bit hard dough. Cover the dough with cling wrap and let it set. The dough must sit for a minimum of 20 minutes.
2. Heat the frypan and pour the oil within the pan. Add the cumin seeds and when it crackles, add onion. When the onion is transparent, add one by one chillies, turmeric powder, potatoes and salt to taste. Stir them until tender. Afterwards, add the freshly chopped coriander leaves.
3. Remove the pan from the stove and let it cool.
4. Take the dough and knead it for 1-2 minutes and divide into 6 equal balls.
5. Roll each dough into an oval shape and cut each oval in half.
6. Take half oval and make a cone and seal the sides with water.
7. Fill the cone with the potato stuffing and seal the sting with water again. it'll appear as if a triangle shape.
8. Repeat 12 times. you'll have 12 singaras altogether.
9. Heat the frypan with the oil for deep fry. When oil is prepared , place the singaras within the pan few at a time. Don’t make the pan crowded. Keep space within the pan for the singaras to float around.
10. Fry them until crispy and brown. Serve them hot. Enjoy.
Nice Post Dear. Its a Very Delicious Food. as a Bangladeshi Street Food.
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