ଓଡ଼ିଶା ସିଙ୍ଗିଡା  | Singida Recipe ( Odisha Street Food ) | Samosa Recipe | Odia Authentic

ଓଡ଼ିଶା ସିଙ୍ଗିଡା | Singida Recipe ( Odisha Street Food ) | Samosa Recipe | Odia Authentic


Namaskar. Welcome to www.mrunalinee.com Today we will make Odisha style Samosa I was getting so many request for this recipe This recipe is specially for my viewer — Seema and Seetal If you enjoy this recipe don’t forget to like , share and comment Let’s start today’s recipe We need all these ingredients for making this dish Chopped potato – 3 ( Medium – with skin ) Soak the potatoes in water until it is used So that it’s colour will not be changed All purpose flour / Maida – 1 cup Boiled yellow peas – 2 tbsp If you don’t have can skip it Chopped onion – 1 ( Medium ) Chopped green chilli – 2 Grated ginger – 1 inch Panch phoron – 1/2 tsp ( Cumin , mustard , fenugreek seeds , black cumin and fennel seeds ) Refined oil Roasted peanuts – 2 tbsp Dry fenugreek leaves – 1/2 tsp Carom seeds / Ajwain – 1/2 tsp Turmeric powder -1/2 tsp Garam masala – 1/2 tsp And salt Procedure to make potato masala for stuffing Turn on the flame and heat the pan Put some oil ( 2 tbsp ) The specially of Odisha Singida or Samosa is that they use chopped potato with skin instead of mashed potato Oil is heated now Put panch phoron – 1/2 tsp Along with that add green chili and grated ginger Put onion Add a little salt Saute it until the raw smell of ginger goes away Then add roasted peanut and fry it You can also make it without onion ( by using only ginger ) Add the washed potatoes in it Put salt as per taste And fry it Add turmeric powder and garam masala in it Then add boiled peas And mix it ** Always add the salt very carefully in masala as we have to add the salt while making dough ** Here I have added 1/2 tsp salt in it Now cover and cook it on low flame for some time Saute it occasionally until it get cooked It’s been 10 minutes now And potatoes are also half cooked Add 1/2 tsp dry fenugreek leaves Mix it and turn off the flame Leave it to cool down for some time Process for making the dough for samosa Put 1 cup all purpose flour 1/2 tsp carom seeds Salt as per taste And mix well Then add 1 tbsp refined oil You can use ghee instead of oil Oil or ghee makes crispy to the samosa It’s been 2 minutes now Flour and oil are mixed now If you press it like this, it will feel little hard Now gradually add the required water in it And prepare a hard dough than usual After 4 -5 minutes Add 1/2 tsp oil and knead it again for few minutes The dough is ready now Let’s start making samosa Here the prepared potato masala is also cooled And dough is also ready Along with it take little water And oil Grease the roller with little oil first Divide the dough in equal size Then roll it like a paratha Gently apply some water over this side like I have shown Then give it a shape of cone Gently press the edges And seal the tip of the cone Now fill it with the prepared potato masala ** Do not over fill it ** Leave some space from the top Press the stuffing nicely with help of a spoon Spread some water around the edges of the cone Then seal it gently Like this Make the remaining samosa in the same process Now these are ready to fry Let’s heat some oil Oil is hot now ** Do not make the oil too hot ** ** Make sure to keep the flame low ** Carefully fry the samosas Flip and fry until samosas turn golden brown from both sides in every 1.5 – 2 minutes It’s been 10 minutes It is done now Take it out into a plate Fry the remaining samosa in same way Crispy samosa is ready to serve now it goes well with yellow peas curry ( Ghuguni ) or with any chutney So try this recipe at home And share with us your experience Thank you See you soon in my next video You could subscribe my channel by clicking on this face icon


100 thoughts on “ଓଡ଼ିଶା ସିଙ୍ଗିଡା | Singida Recipe ( Odisha Street Food ) | Samosa Recipe | Odia Authentic

  1. मृणालिनी जी समोसा तो बहुत अच्छा बनाये लेकिन ये कप वाला प्लेट कहाँ मिलेगा

  2. Mam I have tried to make this type of samosa. But I don't know why I am failed to do this. It's not crispy nd it feels like dat samosa made from normal flour. Please give me some suggestions how to do perfect samosa.

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