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Photo of Baked Bengali style shingara (Bengali style samosa) by Priyanjali Joardar at BetterButter

Baked Bengali style shingara (Bengali style samosa)

Priyanjali Joardar
30 minutes
Prep Time
30 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Baked Bengali style shingara (Bengali style samosa) RECIPE

ABengali shingara are smaller in size and have a thin outer crust with a delicious potato, cauliflower, meat or fish filling. My recipe here is with potato filling. This is a heirloom recipe from my grandmum. I always thought baked samosas won’t taste as good but I was so wrong! You have to try this to believe how delicious these have turned out to be, and not to mention, much healthier alternative to the maida-deep fried ones.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • West Bengal
  • Stir fry
  • Baking
  • Snacks
  • Healthy

Ingredients Serving: 6

  1. For samosa crust 
  2. Organic Whole wheat flour 1 cup
  3. Ghee or butter 1 tablespoon
  4. oil 1 tablespoon
  5. salt 1/2 teaspoon
  6. carom seeds 1/2 teaspoon
  7. water to form the dough
  8. Filling
  9. potatoes 2, medium sized chopped
  10. peanuts 1/4 cup, roughly chopped
  11. Green chilies 2-3, chopped 
  12. ginger 1 inch, grated
  13. Vegetable oil
  14. sugar 1/2 teaspoon
  15. salt as per taste
  16. Tempering
  17. Paanch phoron-
  18. Nigella seeds 1/4 teaspoon
  19. Fenugreek seeds 1/4 teaspoon
  20. cumin seeds 1/2 teaspoon
  21. Mustard seeds 1/2 teaspoon
  22. Fennel seeds 1/2 teaspoon
  23. Bhaja moshla (roasted and ground spices) 
  24. cumin seeds 1/2 teaspoon 
  25. coriander seeds 1 Teaspoon
  26. dried red chilly 1


  1. Preparation of the crust Take wheat flour, to that add ghee, oil, salt and carom seeds. Rub the ghee and oil to the flour with your fingertips till it resembles like bread crumbs. 
  2. Slowly add water to form a tight dough. Care should be taken while forming dough, do not make it sticky. Add water little by little. 
  3. Cover the dough with wet cloth and keep aside for 30-60 minutes.
  4. Filling preparation Heat oil in a pan, add the Paanch phoron. Once the oil is tempered, add the ginger and green chillies. After a minute add the potatoes salt and sugar. Mix everything well. 
  5. After 5-7 minutes add little water and cook the potatoes until soft (retain its shape and not crushed).
  6. Finally add the Bhaja moshla, roasted peanuts and give it a stir. 
  7. Allow the potato filling to come to room temperature before using it. 
  8. Shaping and filling Divide the dough into 6-8 portions, this will make medium sized samosas. The number of portions depends upon the size of the samosas that you want to make.
  9. Apply some oil on the rolling board. Take a portion and roll with a rolling pin, roll it thin but thick enough to hold the filling. 
  10. Cut with a knife in the center into two equal portions. 
  11. Apply water along the edges. Bring the waterered edge over other edge to form a cone.
  12. Fill up the cone with the filling and seal the edges. I used a fork to seal which also gave a nice design. 
  13. In the same way fill all the samosas and place on a greased baking tray and brush them with some oil. Bake in a preheated oven at 200 degrees for 20 minutes and grill for 5 minutes for that lovely brown colour. 

Reviews (1)  

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Seema Sharma
Seema Sharma   Mar-16-2018

Would love to try this.

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