Anda Singada
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, and 0.5 tsp of salt.
- c.Add the melted ghee and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This step is crucial for a flaky crust.
- d.Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Make the Egg Filling
- b.Peel the hard-boiled eggs and chop them into small, 1/4-inch pieces. Set aside.
- c.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- d.Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
- e.Lower the heat and add the spice powders: turmeric, red chili, coriander, garam masala, and dry mango powder. Stir for 30 seconds until fragrant.
- f.Add the chopped boiled eggs, the remaining 0.75 tsp of salt, and fresh coriander leaves. Gently mix to coat the eggs with the spices. Cook for 1-2 minutes.
- g.Remove the filling from the heat and transfer it to a bowl to cool down completely.
- 3
Step 3
- a.Shape the Singadas
- b.After resting, knead the dough for one minute to smoothen it. Divide it into 4 equal balls.
- c.Take one ball and roll it into a thin oval shape, about 6-7 inches long.
- d.Cut the oval in half crosswise, creating two semi-circles.
- e.Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly. Press the seam firmly to seal it.
- f.Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled egg mixture. Don't overfill.
- g.Apply a little water to the inner rim of the cone's opening. Pinch the opening together to seal it tightly, ensuring there are no gaps.
- h.Repeat the process with the remaining dough and filling to make a total of 8 singadas.
- 4
Step 4
- a.Fry the Singadas
- b.Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be just warm, not hot. To test, drop a small piece of dough; it should rise to the surface slowly.
- c.Carefully slide 3-4 singadas into the oil, ensuring not to overcrowd the pan.
- d.Fry on low heat for 10-15 minutes, turning them occasionally. This slow frying process is key to a crispy, perfectly cooked crust.
- e.Once they are golden brown and crisp on all sides, remove them with a slotted spoon.
- f.Drain on a wire rack or paper towels to remove excess oil. Fry the remaining batch in the same manner.
- g.Serve hot with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will absorb excess oil and result in a soft, greasy crust instead of a crispy one.
- 2Frying on low heat is the most critical step. If the oil is too hot, the singadas will develop blisters, brown too quickly, and the pastry will remain raw inside.
- 3Ensure the egg filling is completely cool before stuffing. A warm filling will create steam, making the pastry soggy and prone to breaking during frying.
- 4Seal the edges of the singada cones very well to prevent the filling from leaking out into the oil.
- 5For an extra crispy crust, you can rest the shaped, uncooked singadas for 10-15 minutes before frying.
Adapt it for your goals.
Healthier Version
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.
Air Fryer MethodAir Fryer Method
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.
Different PastryDifferent Pastry
Replace half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and more fiber.
Spicier FillingSpicier Filling
Increase the amount of green chilies or add a pinch of black pepper powder to the filling for an extra kick.
Why this is on our healthy list.
Excellent Source of Protein
The egg filling makes this snack rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Energy
The pastry is made from flour, a source of carbohydrates that provide a quick and effective energy boost to the body.
Rich in Vitamins and Minerals
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.
Frequently asked questions
One Anda Singada contains approximately 200-250 calories, depending on its size and the amount of oil absorbed during frying.
