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Westbengal · Breakfast

Singara

Traditional 11. Singara recipe

🧺 Ingredients

• For dough: 2 cups all-purpose flour, 1/2 tsp salt, 2 tbsp oil, 3/4 cup warm water
• For filling: 300g potatoes, boiled and mashed
• 100g roasted peanuts, finely crushed
• 200g cauliflower, finely chopped and cooked 3 mins
• 1 tbsp mustard oil
• 1/2 tsp panch poran (Bengali five spice: fenugreek, mustard, cumin, fennel, nigella seeds)
• 1/4 tsp asafoetida
• 2-3 green chillies, finely minced
• 1/2 tsp turmeric powder
• 1/2 tsp amchoor powder
• 1/2 tsp garam masala powder
• 1/4 tsp Kashmiri chilli powder
• Salt to taste
• Oil for deep frying

👩‍🍳 How to make Singara

1. Make filling (10 mins, medium): Heat 1 tbsp mustard oil. Add panch poran spices (seeds should crackle in 4-5 secs). Add asafoetida immediately. Stir in mashed potatoes, crushed peanuts, cauliflower, green chillies. Cook 3 mins, stirring. Add turmeric, amchoor, garam masala, chilli powder, salt. Mix thoroughly. Filling should be crumbly, not wet. Cool completely.
2. Make dough (12 mins, low): Mix flour and salt. Add oil, rub until breadcrumbs. Add warm water gradually, knead smooth and soft. Cover, rest 20 mins.
3. Divide dough (5 mins, low): Divide into 12 balls. Roll each into smooth ball.
4. Roll and fill (12 mins, low): Roll ball into 3-inch thin disc. Place 1.5 tbsp filling in center. Fold dough over filling to form triangle. Press edges firmly to seal—no filling should escape during frying. Points should be sharp and defined.
5. Heat oil (5 mins, low): Oil should reach 300°F—lower than luchi. Testing: bread piece should sizzle and float after 3-4 secs.
6. Fry on low heat (6-7 mins, low): Place singara in oil. DO NOT increase heat. Fry on low for 6-7 mins. Oil should bubble gently, steadily. Exterior should turn golden gradually—rushing with high heat leaves interior raw. This slow cooking cooks filling completely.
7. Increase heat briefly (2-3 mins, high): In final 2-3 mins, increase heat slightly to high to crisp exterior. Singara should turn darker golden-brown.
8. Drain (3 mins, room temp): Remove with slotted spoon, place on paper towels. Oil should drain completely.

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