A classic Kolkata street food, these flaky, pyramid-shaped pastries are filled with a delicious mix of potatoes, cauliflower, peanuts, and Bengali spices. Perfectly crisp and slightly sweet, they are an irresistible tea-time snack.
Prep30 min
Cook35 min
Servings6
Serving size: 2 pieces
452cal
8gprotein
47gcarbs
26g
Ingredients
2 cup All-Purpose Flour
4 tbsp Ghee (For shortening the dough (moyan))
0.5 tsp Nigella Seeds
1.75 tsp Salt (Divided for dough and filling)
0.5 cup Water (Use as needed for kneading)
2 medium Potatoes (Peeled and diced into small 1/4-inch cubes)
A fiery and pungent mustard sauce from Bengal, made by grinding mustard seeds with green chilies and spices. This iconic condiment adds a sharp, tangy kick to snacks, sandwiches, and fish preparations.
Crispy, aromatic Singara with tangy Kasundi – a homestyle comfort food snack that's perfect with your evening tea.
This bengali dish is perfect for snack. With 658.0999999999999 calories and 12.600000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Vegetable Oil (For cooking the filling)
1 tsp Panch Phoron (Bengali five-spice blend)
2 Green Chilies (Finely chopped)
1 tsp Ginger Paste
0.5 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Sugar
1 tsp Bhaja Masala (Bengali roasted spice powder)
2 tbsp Coriander Leaves (Freshly chopped)
2 cup Oil (For deep frying)
Instructions
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
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
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
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).
8
Serving size: 0.25 cup
206cal
4gprotein
6gcarbs
19gfat
Ingredients
0.5 cup Black Mustard Seeds (Also known as Rai)
0.25 cup Yellow Mustard Seeds (Also known as Sarson)
6 pcs Green Chilies (Adjust quantity based on spice preference)
0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
3 tbsp White Vinegar (Acts as a preservative and adds tang)
1 tsp Turmeric Powder (Adds color and earthy flavor)
1.5 tsp Salt (Adjust to taste)
0.25 cup Water (Use cold water for grinding, add as needed)
Instructions
1
Soak the Mustard Seeds
Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2
Grind the Kasundi Paste
Transfer the drained mustard seeds to a high-powered blender or wet grinder.
Add the green chilies (stems removed), turmeric powder, and salt.
Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3
Mature the Kasundi
Transfer the ground paste into a clean, dry, and sterilized glass jar.
Pour the mustard oil and white vinegar over the paste.
Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4
Store and Serve
After the maturation period, the kasundi is ready to be enjoyed.
Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.
