Bengali Singara

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, nigella seeds, and 0.75 tsp of salt.
   • Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a flaky crust.
   • Gradually add small amounts of water and knead to form a firm, stiff dough. Do not over-knead or make the dough soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Filling

   • Heat 2 tbsp of vegetable oil in a pan or kadai over medium heat. Add the panch phoron and let the seeds splutter for about 30 seconds.
   • Add the raw peanuts and fry for 1-2 minutes until they are lightly golden.
   • Add the small cauliflower florets and sauté for 3-4 minutes until they develop light brown spots.
   • Stir in the diced potatoes, green peas, ginger paste, and chopped green chilies. Mix well and cook for 2 minutes.
   • Add the turmeric, cumin, coriander, and red chili powders, along with the remaining 1 tsp of salt and sugar. Stir to coat the vegetables evenly.
   • Sprinkle 2-3 tablespoons of water, cover the pan, and reduce the heat to low. Cook for 10-12 minutes, or until the potatoes and cauliflower are tender.
   • Uncover and gently mash a few potato pieces with the back of a spoon to help bind the filling. Ensure it's not a complete mash.
   • Turn off the heat and stir in the bhaja masala and chopped coriander leaves. Transfer the filling to a plate and allow it to cool completely.
3. 3

   Shape the Singaras

   • Lightly knead the rested dough for a minute and divide it into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, approximately 6 inches long and 4 inches wide.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and form a cone by bringing the straight edges together, overlapping them slightly. Use a dab of water to seal the seam securely.
   • Hold the cone in your palm and fill it with about 1.5 to 2 tablespoons of the cooled filling. Do not overstuff.
   • Apply a little water along the inner rim of the cone's opening. Pinch the top edges together firmly to seal it completely, creating the classic pyramid shape.
   • Repeat the process with the remaining dough and filling to make 12 singaras.
4. 4

   Fry the Singaras

   • Heat the oil for deep frying in a kadai or deep pan over low to low-medium heat. The oil should be warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise to the surface slowly.
   • Carefully slide 3-4 singaras into the warm oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 12-15 minutes, turning them occasionally, until they are golden brown, crisp, and have tiny bubbles on the surface.
   • Once fried, use a slotted spoon to remove the singaras and place them on a wire rack or paper towels to drain excess oil.
   • Serve hot with tamarind chutney, green chutney, or Bengali mustard sauce (kasundi).