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A delicious twist on the classic samosa! Crispy pastry filled with a savory and spicy mixture of chopped boiled eggs and aromatic spices. This popular Indian street food snack is perfect for tea time or as an appetizer.
For 4 servings
Prepare the Dough
Make the Egg Filling
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A delicious twist on the classic samosa! Crispy pastry filled with a savory and spicy mixture of chopped boiled eggs and aromatic spices. This popular Indian street food snack is perfect for tea time or as an appetizer.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 426.64 calories per serving with 12.34g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Singadas
Fry the Singadas
For a lower-fat option, bake the singadas at 200°C (400°F) for 20-25 minutes, or until golden and crisp. Brush them with a little oil before baking.
Preheat your air fryer to 180°C (350°F). Brush the singadas with oil and air fry for 12-15 minutes, flipping halfway through, until golden and crispy.
Replace half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and more fiber.
Increase the amount of green chilies or add a pinch of black pepper powder to the filling for an extra kick.
The egg filling makes this snack rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The pastry is made from flour, a source of carbohydrates that provide a quick and effective energy boost to the body.
Eggs are a good source of Vitamin D, Vitamin B12, and selenium. Additionally, the spices used, like turmeric and coriander, contain beneficial antioxidants and minerals.
One Anda Singada contains approximately 200-250 calories, depending on its size and the amount of oil absorbed during frying.
Anda Singada is a deep-fried snack, so it's high in calories and fat and should be enjoyed in moderation. The egg filling provides a good source of protein. For a healthier version, consider baking or air frying them.
Yes, you can. Brush the assembled singadas with a thin layer of oil and air fry at 180°C (350°F) for 12-15 minutes, flipping them halfway through, until they are golden brown and crisp.
Store leftover fried singadas in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 180°C (350°F) for 5-7 minutes to regain their crispiness. Avoid using a microwave as it will make them soggy.
Yes. You can assemble the singadas and store them in an airtight container in the refrigerator for up to 24 hours before frying. You can also freeze the uncooked singadas on a tray and then transfer them to a freezer bag for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.
This usually happens for two reasons: the dough was too soft, or the oil temperature was too low when you started frying. Ensure your dough is stiff and the oil is at the correct low-medium temperature for a slow, crisp fry.