Bengali Singada

1. 1
   mix · ~20 min

   Prepare the dough.

   1.In a large bowl, combine 2 cups flour and 1 pinch salt.

   2.Add 3 tbsp melted oil and rub into the flour until it resembles breadcrumbs.

   3.Add water little by little and knead into a stiff, smooth dough (about 5 minutes).

   4.Cover with a damp cloth and rest for 20 minutes.

   TIPA stiff dough ensures crispy, flaky singaras. Don't make it too soft.
2. 2
   saute · ~5 min

   Cook the filling.

   1.Heat 2 tsp oil in a pan over medium heat.

   2.Add 0.5 tsp cumin seeds and let them splutter.

   3.Add 1 tsp grated ginger and 2 chopped green chilies; sauté until fragrant (30 sec).

   4.Add 150g chopped cauliflower and sauté until slightly tender (3-4 min).

   5.Add a pinch of turmeric powder and stir well.

   TIPKeep the cauliflower slightly crunchy; it will soften further when the singaras are fried.
3. 3
   mix · ~3 min

   Finish the filling.

   1.Add the mashed potatoes, crushed peanuts, 0.5 tsp salt, and 0.5 tsp sugar to the pan.

   2.Mix everything well and cook for 2 minutes until combined.

   3.Remove from heat and let the filling cool completely.
4. 4
   assemble · ~15 min

   Shape the singaras.

   1.Knead the rested dough once more and divide into 8 equal balls.

   2.Roll each ball into a thin oval shape, about 6 inches long.

   3.Cut each oval in half to make two semicircles.

   4.Take one semicircle, form a cone, and seal the edge with a dab of water.

   5.Fill the cone with 1.5 tbsp of cooled potato filling.

   6.Seal the open edge tightly by pinching and folding to create a fluted rim.

   TIPSeal the edges completely, otherwise oil will seep in and make the filling greasy.
5. 5
   fry · ~12 min

   Fry the singaras.

   1.Heat 2 cups of oil in a deep pan over medium-low heat.

   2.Once the oil is moderately hot, gently slide in 3-4 singaras.

   3.Fry on low heat for 10-12 minutes, turning occasionally, until golden brown and crisp.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPFry on low heat. High heat will brown the outside but leave the inside doughy and raw.
6. 6
   serve

   Serve hot with chutney.

   Serve the crispy golden singaras hot with tamarind chutney or kasundi (Bengali mustard sauce).

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