My grandmother’s Bengali Style Shingara (Samosa) Recipe

Are there some delicacies that taste the best when cooked by someone particular? I am sure you have such family favourites too. Like say, your aunt’s pulao or your sister’s rezala — tastes that no one else can emulate! In our family, the fried food specialist is my paternal grandmom, Mrs. Latika Mukherjee — my aunts and mom have all learnt from her, but yet her version is class apart. Here’s her Bengali style Cauliflower Samosa Recipe for you. Coaxing her for her kachori, nimki and jibhe-gauja recipes too 😀




For Dough:

  • 1 cup Maida (Flour)
  • 2 tablespoon Oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • Salt, as per taste
  • Water, as required

For Stuffing:

  • 1 cup diced potatoes
  • 1 cup cauliflower/fulkopi cut into small florets
  • Finely chopped green chillies, as per taste
  • 1/4 cup Green Peas
  • 1 teaspoon Jeera (cumin seeds)
  • 1 Dry Red Chilli
  • Oil
  • Salt
  • Water
  • Oil for deep frying


  • Mix all the ingredients under ‘for dough’ and knead well to form a smooth medium stiff dough.
  • Cover the dough with a light damp cloth and leave for 30 minutes.
  • In a pan heat a little bit of oil and add the potatoes, cauliflower florets, chopped green chillies and green peas.
  • Fry a little, till the potatoes are nearly done.
  • Add salt and a little bit of water. Mix well till potatoes and cauliflower are completely done. Turn off the heat.
  • Meanwhile, dry roast jeera and dry red chilly. Grind into fine powder and add to the potato filling.
  • Mix well and keep it aside to cool.
  • Knead the rested dough once again. Divide into golf sized balls.
  • Roll out in oval shape to medium thickness and cut from the middle.
  • Take one semi-circle and apply water along the edges.
  • Bring two edges together, overlapping at the junction a little bit to form a cone.
  • Place a spoonful of cooled down filling.
  • Apply water along the round edges of the cone and pinch along the edges to close the singara cone.
  • Heat enough oil in a wok to deep fry the singara. Heat till warm but does not produce smoke. Then lower heat to medium and fry the singaras till light golden brown.
  • Serve hot with ketchup/sauce.




Special thanks goes to my sister Sanjana Banerjee who I took the liberty of requesting making the samosas as per the recipe for pictures and also writing the recipe in English for readers. Thank you is a small word to say.



Thanks to my uncle Sushmito Kamal Mukherjee for getting the handwritten note from my grandmom, and surely would do the same again when ammu makes kochuris, nimki and jibhegoja. 😀