Fennel seed Infused potato and cauliflower baked Shingara a.k.a. Samosa

By • November 12, 2013 2 Comments

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Author Notes: Time-consuming cooking is not in my radar these days. There’s a lot going on already with everyday life, just like all of you, so I am all for easy, make ahead food. If you are time pressed as I am, I am sure you'll appreciate these healthy baked samosas.Lail | With A Spin


Makes 20

  • 1 pound potatoes
  • 1 medium sweet potato
  • 1 cup cauliflower, cut in small pieces
  • 2 tablespoons oil
  • 1/2 cup onions, chopped
  • 3-4 red chilis
  • 2-3 garlic cloves, crushed
  • 2 teaspoons teaspoons ginger, chopped
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds, dry roasted and crushed
  • 1/2 cup peanut
  • Cilantro
  • Salt according to taste
  • 1 Egg
  • 10 uncooked whole wheat tortillas
  • 2 tablespoons flour
  1. Boil regular and sweet potatoes until soft. Peel the boiled potatoes and cut into small chickpea size cubes. Set aside.
  2. Heat oil. Add onion and garlic and sauté until slightly brown. Add fennel seeds. Add red chili, peanut and saute for a minute.
  3. Add cauliflower and cook for 2-3 minutes.
  4. Mix potatoes in the mixture. Add turmeric, dry cumin powder, salt and mix well.
  5. Cook 4-5 minutes stirring often until everything is mixed.
  6. Mix flour with little water and make a paste to use as glue. Cut uncooked tortillas in half to a semicircular shape.
  7. Take a semicircular tortilla piece and make a cone shape by joining the two points of the straight line. Use the flour paste to join the sides.
  8. Add desired amount of filling in the cone and close the open ends using the flour paste.
  9. Repeat for the rest of the filling. Individually freeze the uncooked samosas/shingaras or proceed to baking.
  10. Pre-heat oven to 350 degrees Fahrenheit.
  11. Beat egg and add 1 teaspoon water.
  12. Brush egg wash on prepared samosa/shingara on all sides. Bake 20 minutes or until golden.

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