HOW TO MAKE BANGLADASHI SHINGARA??

In English and different dialects Singara/Shingara is alluded as samosa. Indeed, even in India in various states singara/shingra is named and referenced as samosa. In any case, in Bangladesh singra/shingra and samosa are two unique tidbits and cheap food. Particularly Singra/Shingra batter is flaky and Samosa mixture is firm. They are diverse in their shapes and tests. Singara is looks for the most part like a triangular ball and samosa resembles a plain triangular. Uniquely to make singara/shingara potato is an unquestionable requirement of the fixings. 

Singara/shingara is a stuffed baked good and a famous nibble in South, Southeast, Focal and Southwest Asia, the Middle Eastern Landmass, the Mediterranean, the Horn of Africa, North Africa and South Africa. It by and large comprises of a seared or prepared triangular, cake shell with an exquisite filling, which may incorporate spiced potatoes, onions, peas, coriander, and lentils, or switch of meat or chicken or lamb(kalija singara/shingara). The size and state of a singra, just as the consistency of the baked good utilized, can change extensively, in spite of the fact that it is generally a triangular ball. Singara are regularly presented with chutney by and large as a hors d'oeuvre. 

In English "samosa"(which is alluded as singara in Bangladesh) can be followed to the Persian word sanbosag. The baked good name in different nations additionally gets from this root, for example, the sickle formed sanbusak or sanbusaj in Bedouin nations, sambosa in Afghanistan, samosa in India, samboosa in Tajikistan, samsa by Turkic-talking countries, sambusa in parts of Iran and chamuça in Goa, Mozambique and Portugal. While they are presently alluded to as sambusak in the Arabic-talking world, Medieval Arabic formula books in some cases spell it sambusaj. 

Singara has been a famous nibble in Bangladesh just as in South Asia for quite a long time. It is accepted that it began in Focal Asia (where they are known as samsa, preceding the tenth century. Abolfazl Beyhaqi (995-1077), an Iranian student of history has referenced it in his history, Tarikh-e Beyhaghi. It was acquainted with the Indian subcontinent in the thirteenth or fourteenth century by dealers from the district. 

Singara was brought to India, where it is so popular, by Muslim merchants and troopers. Little, fresh, mince-filled singaras were anything but difficult to make around pit fires during night ends, at that point helpfully gathered into saddle sacks as snacks for the following day's excursion. 

Singara is normally seared profound to a brilliant earthy colored shading, in vegetable oil. It is served hot and is frequently eaten with ketchup or chutney, for example, mint, coriander or tamarind.Usually singaras/shingaras are eaten during the break time as a tiffin in Bangladesh. It can likewise be set up as a sweet structure, as opposed to as an appetizing one. Singaras are frequently served in chaat, alongside the customary backups of yogurt, chutney, hacked onions and coriander, and chaat masala. 

Formula and preparetion of Singara/Shingara : 

Planning Time: 15 minutes 

Cook time: 60 minutes 

Yield: 12 Singara 

Fixings : 

- 1 cup of plain flour 

- ½ teaspoon salt 

- 2 tablespoons oil 

- ¼ teaspoon dark cumin/kali jeera (discretionary) 

- Water 

- 3/4 cup of sugar 

Stuffing: 

- 4 enormous bubbled potatoes (stripped and diced) 

- 1/2 teaspoon cumin 

- 1 medium onion cut 

- ¼ teaspoon turmeric powder 

- 3 green chillies slashed 

- New coriander leaves slashed 

- Salt to taste 

- 2 tablespoons oil 

- Oil for profound singing 

Guidelines: 

1. To make the mixture, combine salt and water and break up the salt. At that point blend flour, oil and the salty water together and make smooth however somewhat hard batter. Spread the mixture with stick wrap and let it set. The mixture needs to sit for at any rate 20 minutes. 

2. Warmth the skillet and pour the oil in the dish. Include the cumin seeds and when it snaps, include onion. At the point when the onion is straightforward, include individually chillies, turmeric powder, potatoes and salt to taste. Mix them until delicate. Subsequently, include the newly slashed coriander leaves. 

3. Expel the container from the oven and let it cool. 

4. Take the mixture and ply it for 1-2 minutes and separation into 6 equivalent balls. 

5. Fold every batter into an oval shape (15 cm long and 12 cm wide) and cut every oval down the middle. 

6. Take half of oval and make a cone and seal the edges with water. 

7. Fill the cone with the potato stuffing and seal the edge with water once more. It will appear as though a triangle shape. 

8. Rehash multiple times. You will have 12 singaras through and through. 

9. Warmth the skillet with the oil for profound fry. At the point when oil is prepared, place the singaras in the container not many at once. Try not to make the skillet swarmed. Save space in the search for gold singaras to skim around. 

10. Fry them until fresh and earthy colored. Serve them hot. Appreciate. 

S: en.wikipedia.org; virtualbangladesh.com; banglarecipes.com.au; bn.wikipedia.org