Singara is a Bengali savoury snack made with flour, vegetables and spices. The vegetables and spices are used for the filling after stir frying. It is the Bengali version of samosa and is sold on the streets of Kolkata. Interestingly, it is also one of the most popular vegetarian snack recipes in Bengali.
Today, we will discover the recipe for singara.
1 cup of maida/ all- purpose flour
1 tablespoon of salt
2 tablespoons of oil
1 cup of cauliflower (chopped)
1 cup of potatoes (diced and boiled)
½ cup of boiled green peas
1 teaspoon of panch phoron
2 tablespoons of ginger-chilli paste
¼ cup of peanuts
½ teaspoon of turmeric powder
½ teaspoon of chilli powder
1 teaspoon of cumin powder
Oil for deep frying
What Singara Can Be Served With
Singara can be served with chutney or puffed rice
- Paper towel
- Damp cloth
- Slotted spoon
- In a mixing bowl, add flour, salt and oil and mix. Add a little water slowly and knead well till it forms a stiff dough.
- Cover the dough using a wet cloth and leave the dough for about 30 minutes.
- Take two tablespoons of oil in a pan and deep fry the peanuts. When it is ready, transfer it from the oil into a bowl and set aside.
- Add the panch phoron and dried chillies to the pan. Allow it to fizzle and add the chopped cauliflower, potatoes and green peas. Let it cook for a minute.
- Now add the turmeric powder, ginger chilli, red chilli powder and cumin powder and stir well.
- Add salt, sugar and fried peanuts to the pan. Allow the cauliflower to cook on low flame for about 7 minutes.
- Turn off the fire and allow the stuffing to cool down.
- Knead the dough again. By now, the dough would have been softer because it has absorbed the moisture from the damp cloth.
- Divide the dough into small round sizes.
- Roll out each of them into an oval shape. Cut the circle into two and apply water along the straight edges of the dough and bring the edges together to form a cone.
- Press down on the edges to seal them . Put a heap of spoonful of filling in the middle of the cone and tuck the filling firmly into the cone with the thumb.
- Apply a little water with your fingers along the round edges of the pastry. Now link the two edges together and press down on them to seal the pastry.
- Do the same for all of them and heat some oil in a kadai. When it heats up, lower it and slowly put in the pastry. Fry them until they become golden brown.
- Remove them from the oil when ready and transfer unto a tray lined with paper towel.