Frozen·beginner

Bengali Shingaras (Smaller, Spiced)

Name: Bengali Shingaras (Smaller, Spiced) (Air Fryer)
Prep time: 1 min
Cook time: 14 min
Total time: 15 min
Yield: 12 shingaras (smaller than standard samosas)
Ingredients: 1 cup [For the dough] all-purpose flour; 2 tablespoons [For the dough] oil; 1/4 teaspoon [For the dough] salt; pinch [For the dough] nigella seeds (kalonji); 1/4 cup [For the dough] cold water; 2 [For the filling] medium potatoes, boiled and finely diced (not mashed); 1/4 cup [For the filling] roasted peanuts, roughly chopped; 1 tablespoon [For the filling] oil; 1/2 teaspoon [For the filling] panch phoron (Bengali five-spice mix) or 1/4 teaspoon each cumin and fennel seeds; 1/4 teaspoon [For the filling] turmeric; 1 [For the filling] green chile, minced; 1 tablespoon [For the filling] fresh cilantro; 1/2 teaspoon [For the filling] sugar; [For the filling] Salt to taste

Yield

Prep

Total

12 shingaras (smaller than standard samosas)

15m

veganvegetariandairy-freenut-freeappetizersnackSpray Surface

North Indian Bengali Lentil See all on food page →

Shingaras are the Bengali version of samosas — smaller, with a distinctive potato filling and nigella seeds in the dough. Peanuts add a pleasant crunch. This page will show you how to make them.

Ingredients

For the dough:

1 cup all-purpose flour
2 tablespoons oil
1/4 teaspoon salt
pinch nigella seeds (kalonji)
1/4 cup cold water

For the filling:

2 medium potatoes, boiled and finely diced (not mashed)
1/4 cup roasted peanuts, roughly chopped
1 tablespoon oil
1/2 teaspoon panch phoron (Bengali five-spice mix) or 1/4 teaspoon each cumin and fennel seeds
1/4 teaspoon turmeric
1 green chile, minced
1 tablespoon fresh cilantro
1/2 teaspoon sugar
Salt to taste

Shop key ingredients at Walmart →

Season it upThis variation is self-seasoned

Steps

01**Dough:** Same method as North Indian but with nigella seeds. Knead firm, rest 20 minutes.
02**Filling:** Heat oil, add panch phoron, let crackle. Add diced potato (not mashed), peanuts, turmeric, chile, sugar, and salt. Stir 2 minutes. Cool.
03Divide dough into 6 balls. Roll each into an oval, cut in half, form cones, fill, seal.
04Ready for the air fryer.

Shingaras are the Bengali cousin of the samosa. Two key differences: the filling is diced potato, not mashed (for a different texture), and peanuts add crunch that samosas don't have. The pinch of sugar is Bengali cooking's signature touch. It rounds out the spice in a way salt alone can't.

people love this variationShare your own version →