It’s a winter speciality. Before the season ends, we decided to share the recipe with you all and create a video to accompany it. It’s Shingara, but not just any other Shingara—Phulkopir shingara. Shingara is not Samosa. However, they share some similarities. Similar? Yes, why not? The origin remains the same. Colleen Taylor Sen, in her book A History of Food in India, confirms the samosa’s reference in Arab cookbooks of the tenth and eleventh centuries. These were referred to as Sambusak, with “Se” meaning “three” in Arabic and “ambos” being a type of bread. The thirteenth-century Baghdad cookbook, Kitab-Al-Tabikh, has recipes for three versions: one filled with meat flavoured with coriander, cumin, pepper, cinnamon, and other spices; the second with halwa; and the third with sugar and almonds.
Phulkopir Shingara and winter evenings in Chandannagore
That was the time when I had gotten my first bicycle. I took on the responsibility of running local errands, and I thoroughly enjoyed every opportunity to cycle. While eggs, sugar, puffed rice, or even some sweets were the most ordered throughout the year, in the winters, fulkopir shingara was the one that was most ordered. Winter evenings are melancholic and shorter. Melancholy was not a term I knew then, but I knew it was reduced playtime for me. The silver lining was the Shingara. Much later, I realised—or even bothered—what’s the difference between Samosa and Shingara? The crispy triangular pieces, golden yellow, freshly fried, and ready to eat straight out of the kadhai, were the perfect way to spice up winter evenings.
Sheeter Shingara, or winter Shingaras, were filled with small pieces of cauliflower, cubes of potato, and some fried groundnuts, making it an object of desire. At times, we paired it with Muri, and at other times, we enjoyed it on its own. The Bengali Shingaras never came with chutney, and the best dip that we could think of then was Maggi Ketchup.
Shingara is different from Samosa?
Here is a delightful journey of shingharas—the samosa’s charming Bengali cousin!
Ever noticed how this snack looks just like a water chestnut? That’s actually where it got its name from! And let me tell you, folding these little triangles is quite the culinary adventure—it’s like origami with pastry!
Think of shingaras as the elegant, slender relatives of their more robust samosa cousins. While samosas are often the centre of attention due to their bold spices, shingharas opt for a more subtle and sophisticated approach.
If you thought that Shingara was just another version filled with Aloo, you’re mistaken. For the adventurous souls, there are some fancy variations too—like the cauliflower-stuffed phulkopir Shinghara or the meaty Maangsher Shinghara. In Chandannagore, I remember the humble roadside food seller Lokkhi Da making some mean Mangshor Shingara. The outer layer is made with maida (white flour) and is thinner than a samosa’s coat—think of it as wearing a light summer dress instead of a winter coat!
Since I am from Chandannagore, here are some food stories from Chandannagore which you will enjoy reading – Link
Shingara is not savoury all the time
It’s not savoury all the time. Khirer Shingara, or The Mishti Shinghara, filled with condensed milk, and the Labongo Lotika, stuffed with khoya and sealed with a clove “button,” are different treats altogether. They’re more like dessert cousins who crashed the savoury party!
Despite their apparent similarity, shingharas and samosas each possess a distinct personality. It’s like they’re two siblings who share the same parents but developed their own distinct style!
Best Phulkopir Shiungara in town?
Everyone has their own choice, but during the Kolkata Classics, we found several places in Kolkata that make great Shingaras. The innumerable sweet shops are known for some of the greatest Shingaras in town. We did a nice video on Mrityunjoy Ghosh and Sons, which you can watch here –
https://www.instagram.com/p/C2wIfgAP-xt/
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Phulkopir Shingara | Bengali-Style Samosa with Cauliflower
Ingredients
Method
- In a large bowl, mix the flour, salt, and sugar.
- Add the ghee and mix it into the flour using your fingers until you achieve a crumbly, sandy texture.
- Gradually add warm water and knead into a firm yet pliable dough.
- Cover with a damp cloth and let it rest for 20 minutes.
- Wash the potatoes thoroughly and dice them into 1 cm cubes (keep the skin on).
- Cut the cauliflower into small florets. Chop the green chilies roughly.
- In a mortar and pestle, crush the green chilies and the ginger and set them aside.
- Heat mustard oil in a kadai until smoking, then reduce the heat and lightly fry the cauliflower florets until golden. Remove and set aside.
- In the same oil, add cumin seeds and then the crushed ginger and green chilies and cook for 30 seconds.
- Add the potatoes and fry on high heat for a few minutes.
- Sprinkle salt. Cover and cook on medium heat until potatoes are almost done.
- Add the fried cauliflower and bhaja moshla, mixing everything well.
- Continue cooking until all moisture evaporates, then add the fried peanuts, sugar, and adjust salt if needed.
- Once the mixture is dry, remove from heat and let it cool completely.
- Lightly mash the mixture while keeping the cauliflower florets mostly intact.
- Divide the rested dough into small portions. Roll each portion into a thin oblong disc.
- Cut each disc in half.
- Take one half and shape it into a cone by folding it over itself, sealing the edges with water.
- Fill the cone with the prepared cauliflower-potato filling, pressing it in gently.
- Seal the open edge by bringing one side over the other, forming the signature shingara shape.
- Repeat with the remaining dough and filling.
- Heat vegetable oil in a deep kadai over medium-low heat. The oil should not be too hot, or the shingaras will brown too quickly without cooking through.
- Drop the shaped shingaras into the oil in small batches, frying on low heat initially.
- Fry them slowly, turning them occasionally, until they turn crisp and golden brown.
- Once evenly fried, remove them with a slotted spoon and drain on paper towels.
- Serve hot with kasundi, tamarind chutney, or a cup of steaming chai.
Notes
For the perfect flaky texture, always fry the shingaras on low heat first, then increase the heat towards the end for a final crisp finish.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
