Anda Singada
Crispy, golden Bengali-style samosas stuffed with a spiced potato and egg filling. Hard-boiled eggs are nestled into a fragrant mix of sautéed potatoes, peanuts, and warming spices, then wrapped in flaky pastry and deep-fried until perfectly crunchy. A beloved teatime snack from the streets of Kolkata.
For 4 servings
- boil · ~10 min
Hard-boil the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Boil for 8 minutes. Transfer to an ice bath. Once cooled, peel and slice each egg in half lengthwise. Set aside.
- knead · ~15 min
Make the dough.
Mix 2 cups of flour with 1 pinch of salt. Rub in 4 tablespoons of oil until the mixture resembles crumbs. Gradually add water and knead into a stiff, smooth dough. Cover with a damp cloth and rest for 15 minutes.
TIPA stiff dough gives a crispier crust. Don't make it soft like roti dough. - prep · ~2 min
Prepare the potato filling.
In a bowl, mash the boiled potatoes thoroughly. Mix in crushed roasted peanuts. The peanuts add texture and a nutty flavor.
- temper · ~7 min
Cook the spiced filling.
1.Heat 2 tablespoons of oil in a pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add grated ginger and chopped green chillies. Sauté for 1 minute.4.Add the mashed potato-peanut mixture, salt, red chili powder, garam masala, and black pepper.5.Sauté, stirring frequently, for 4-5 minutes until heated through and fragrant. Remove from heat and let the mixture cool. - assemble · ~10 min
Shape the singadas.
Divide rested dough into 4 equal balls. Roll each ball into a thin oval about 6 inches long. Place a portion of the potato filling in the center. Nestle 2 hard-boiled egg halves on top. Fold the dough over the filling to form a half-moon shape, pressing edges firmly to seal. Crimp the edges with a fork or pinch decoratively.
TIPSeal the edges completely, or they'll burst open during frying. - fry · ~10 min
Deep-fry until golden.
1.Heat 2 cups of oil in a kadhai over medium heat. Test with a small piece of dough — it should sizzle and rise slowly.2.Slide 2 singadas into the hot oil.3.Fry for 4-5 minutes, turning occasionally, until deep golden brown and crisp.4.Remove with a slotted spoon and drain on paper towels. Repeat with remaining singadas.TIPKeep the heat on medium-low. High heat browns the crust but leaves the inside uncooked. - serve
Serve immediately with ketchup or kasundi.
Anda Singada is best eaten piping hot, straight from the oil. Pair with tangy tomato ketchup or, for a true Bengali experience, a sharp mustard kasundi.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for at least 15 minutes; this relaxes the gluten and makes rolling easier.
- 2Cool the potato filling completely before assembling to prevent the dough from getting soggy.
- 3Seal the edges with a fork or pinch them tightly, or the singadas will burst open while frying.
- 4Fry over medium-low heat so the crust turns golden and the inside cooks through without burning.
- 5Use a slotted spoon to gently turn the singadas halfway for even browning on all sides.
- 6Serve immediately after frying—singadas lose their crunch as they cool.
- 7To make ahead, assemble uncooked singadas and freeze them on a tray; fry directly from frozen, adding 2 extra minutes.
Adapt it for your goals.
Vegetarian
Replace the hard-boiled eggs with extra mashed potatoes or crumbled paneer for a fully vegetarian version that retains the same spiced, creamy filling.
Low oilLow-oil
Instead of deep-frying, brush the assembled singadas with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, for a lighter, lower-fat snack.
SpicySpicy
Increase the green chilies to 4 and add 1/2 teaspoon of Kashmiri red chili powder for a fiery kick that amplifies the Bengali street-food heat.
Herb infusedHerb-infused
Stir in 2 tablespoons of finely chopped fresh coriander and 1 tablespoon of mint into the potato filling for a refreshing herbal twist.
Why this is on our healthy list.
High in Plant Protein
Peanuts add a plant-based protein boost, supporting muscle repair and satiety.
Good Source of B Vitamins
Eggs provide B12 and B6, which aid energy metabolism and nerve function.
Rich in Antioxidants
Ginger and green chilies contain antioxidants that help combat oxidative stress.
Contains Healthy Fats
The peanuts and oil used for frying provide monounsaturated fats, beneficial for heart health when consumed in moderation.
Frequently asked questions
The edges weren't sealed tightly enough, or the filling was too moist. Ensure the potato filling is completely cooled and press the edges firmly with a fork.
