Anda Singada with Dhania Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, and 0.5 tsp of salt.
   • Add the melted ghee and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Make the Egg Filling

   • Peel the hard-boiled eggs and chop them into small, 1/4-inch pieces. Set aside.
   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
   • Lower the heat and add the spice powders: turmeric, red chili, coriander, garam masala, and dry mango powder. Stir for 30 seconds until fragrant.
   • Add the chopped boiled eggs, the remaining 0.75 tsp of salt, and fresh coriander leaves. Gently mix to coat the eggs with the spices. Cook for 1-2 minutes.
   • Remove the filling from the heat and transfer it to a bowl to cool down completely.
3. 3

   Shape the Singadas

   • After resting, knead the dough for one minute to smoothen it. Divide it into 4 equal balls.
   • Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly. Press the seam firmly to seal it.
   • Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled egg mixture. Don't overfill.
   • Apply a little water to the inner rim of the cone's opening. Pinch the opening together to seal it tightly, ensuring there are no gaps.
   • Repeat the process with the remaining dough and filling to make a total of 8 singadas.
4. 4

   Fry the Singadas

   • Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be just warm, not hot. To test, drop a small piece of dough; it should rise to the surface slowly.
   • Carefully slide 3-4 singadas into the oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-15 minutes, turning them occasionally. This slow frying process is key to a crispy, perfectly cooked crust.
   • Once they are golden brown and crisp on all sides, remove them with a slotted spoon.
   • Drain on a wire rack or paper towels to remove excess oil. Fry the remaining batch in the same manner.
   • Serve hot with mint chutney, tamarind chutney, or tomato ketchup.