Bengali Singada
The quintessential Bengali snack featuring a flaky, crispy pastry filled with a lightly spiced potato and cauliflower mixture. The addition of peanuts gives it a wonderful crunch, making it a perfect tea-time treat.
For 4 servings
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, nigella seeds, and 0.5 tsp of salt.
- Add the ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, sandy breadcrumbs. When you press a handful, it should hold its shape.
- Gradually add cold water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Cook the Filling
- Heat mustard oil in a pan or kadai over medium heat. Add the panch phoron and let the seeds crackle for about 30 seconds.
- Add the raw peanuts and fry for 1-2 minutes until they are lightly golden and crunchy.
- Add the diced potatoes and cauliflower florets. Sauté for 5-6 minutes until they develop light brown spots.
- Stir in the ginger paste, chopped green chilies, and turmeric powder. Cook for another minute until the raw smell of ginger disappears.
- Add 1/4 cup of water, 0.75 tsp of salt (or to taste), cover the pan, and reduce the heat to low. Cook for 8-10 minutes, or until the vegetables are tender but not mushy.
- Add the green peas, sugar, and bhaja masala. Mix gently and cook for 2 more minutes.
- Turn off the heat. Lightly mash a few potato pieces to help bind the filling. Let it cool down completely before use.
Shape the Singadas
- After resting, knead the dough for one minute to smoothen it. Divide it into 4 equal-sized balls.
- Take one ball and roll it into a thin oval shape, approximately 6-7 inches long and 4 inches wide.
- Cut the oval in half crosswise to get two semi-circles.
- Take one semi-circle. Apply a little water along the straight edge. Form a cone by bringing the two ends of the straight edge together, overlapping one side slightly over the other. Press firmly to seal.
- Hold the cone in your palm and fill it with about 2 tablespoons of the cooled potato-cauliflower filling. Do not overfill.
- Apply a little water on the inner rim of the cone's open end. Pinch the edges together to seal it tightly, ensuring there are no gaps.
- Repeat with the remaining dough and filling to make 8 singadas.
Fry the Singadas
- Heat oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise to the surface slowly without browning quickly.
- Gently slide 3-4 singadas into the warm oil. Do not overcrowd the pan.
- Fry on consistently low heat for 12-15 minutes, turning them occasionally. This slow frying process is key to a crispy, flaky crust without blisters.
- Once they are firm and light golden, you can slightly increase the heat to medium-low for the last 2-3 minutes to achieve a perfect golden-brown color.
- Remove the fried singadas with a slotted spoon and drain them on a wire rack or paper towels.
- Serve hot with tamarind chutney, mint 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 more oil and result in less crispy singadas.
- 2Ensure the filling has cooled down completely before you start filling the cones to prevent the pastry from becoming soggy.
- 3Frying on low heat is the most crucial step for a perfect, flaky crust without blisters. Be patient during this process.
- 4To make Bhaja Masala at home, dry roast 1 tbsp cumin seeds, 1 tbsp coriander seeds, and 2-3 dried red chilies until fragrant, then grind to a fine powder.
- 5Make sure to seal the edges of the singada very well with water to prevent the filling from spilling out during frying.
Adapt it for your goals.
Filling
For a non-vegetarian version, you can add cooked minced mutton (Keema Singada) or chicken to the potato filling.
SpicesSpices
Add a pinch of asafoetida (hing) along with the panch phoron for a distinct aroma and to aid digestion.
Healthier VersionHealthier Version
For a lower-fat option, you can bake the singadas in an air fryer or oven at 200°C (400°F) for 20-25 minutes. Brush them with oil before baking until they are golden brown. Note that the texture will be less flaky than the fried version.
Sweet VersionSweet Version
In some regions, a sweet filling made of sweetened khoya (milk solids) and nuts is used, known as 'Mishti Singada'.
Why this is on our healthy list.
Source of Complex Carbohydrates
Potatoes in the filling are a good source of complex carbohydrates, which provide sustained energy to the body.
Rich in Phytonutrients
Cauliflower is a cruciferous vegetable containing beneficial plant compounds and antioxidants that help combat oxidative stress in the body.
Aromatic Digestive Spices
Spices like ginger and those in panch phoron (like fennel and cumin) are known in traditional medicine to aid digestion and add flavor without extra sodium.
Provides Plant-Based Protein
The inclusion of green peas and peanuts adds a modest amount of plant-based protein and healthy fats, contributing to satiety.
Frequently asked questions
The key to a flaky crust is the 'moyan' (fat rubbed into the flour) and a stiff dough. Frying on low heat is crucial to prevent them from becoming oily. If the oil is too hot, the crust will cook quickly on the outside, remain raw inside, and absorb more oil.
