Bengali Singada with Ghuguni

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, nigella seeds, and 0.5 tsp of salt.
   • Add the ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, sandy breadcrumbs. When you press a handful, it should hold its shape.
   • Gradually add cold 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

   Cook the Filling

   • Heat mustard oil in a pan or kadai over medium heat. Add the panch phoron and let the seeds crackle for about 30 seconds.
   • Add the raw peanuts and fry for 1-2 minutes until they are lightly golden and crunchy.
   • Add the diced potatoes and cauliflower florets. Sauté for 5-6 minutes until they develop light brown spots.
   • Stir in the ginger paste, chopped green chilies, and turmeric powder. Cook for another minute until the raw smell of ginger disappears.
   • Add 1/4 cup of water, 0.75 tsp of salt (or to taste), cover the pan, and reduce the heat to low. Cook for 8-10 minutes, or until the vegetables are tender but not mushy.
   • Add the green peas, sugar, and bhaja masala. Mix gently and cook for 2 more minutes.
   • Turn off the heat. Lightly mash a few potato pieces to help bind the filling. Let it cool down completely before use.
3. 3

   Shape the Singadas

   • After resting, knead the dough for one minute to smoothen it. Divide it into 4 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, approximately 6-7 inches long and 4 inches wide.
   • Cut the oval in half crosswise to get two semi-circles.
   • Take one semi-circle. Apply a little water along the straight edge. Form a cone by bringing the two ends of the straight edge together, overlapping one side slightly over the other. Press firmly to seal.
   • Hold the cone in your palm and fill it with about 2 tablespoons of the cooled potato-cauliflower filling. Do not overfill.
   • Apply a little water on the inner rim of the cone's open end. Pinch the edges together to seal it tightly, ensuring there are no gaps.
   • Repeat with the remaining dough and filling to make 8 singadas.
4. 4

   Fry the Singadas

   • Heat oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise to the surface slowly without browning quickly.
   • Gently slide 3-4 singadas into the warm oil. Do not overcrowd the pan.
   • Fry on consistently low heat for 12-15 minutes, turning them occasionally. This slow frying process is key to a crispy, flaky crust without blisters.
   • Once they are firm and light golden, you can slightly increase the heat to medium-low for the last 2-3 minutes to achieve a perfect golden-brown color.
   • Remove the fried singadas with a slotted spoon and drain them on a wire rack or paper towels.
   • Serve hot with tamarind chutney, mint chutney, or tomato ketchup.