Loading...
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.
Prepare the Dough
Cook the Filling
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
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.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 562.69 calories per serving with 9.87g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Singadas
Fry the Singadas
For a non-vegetarian version, you can add cooked minced mutton (Keema Singada) or chicken to the potato filling.
Add a pinch of asafoetida (hing) along with the panch phoron for a distinct aroma and to aid digestion.
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.
In some regions, a sweet filling made of sweetened khoya (milk solids) and nuts is used, known as 'Mishti Singada'.
Potatoes in the filling are a good source of complex carbohydrates, which provide sustained energy to the body.
Cauliflower is a cruciferous vegetable containing beneficial plant compounds and antioxidants that help combat oxidative stress in the body.
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.
The inclusion of green peas and peanuts adds a modest amount of plant-based protein and healthy fats, contributing to satiety.
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.
Blisters usually form when the dough is too soft or when the singadas are fried in oil that is too hot. Ensure your dough is stiff and you start frying in warm, not hot, oil.
Yes. You can prepare the filling and the dough a day in advance and store them separately in the refrigerator. You can also shape the singadas and store them in an airtight container in the refrigerator for up to 24 hours before frying. For longer storage, you can freeze the uncooked singadas on a tray and then transfer them to a freezer bag.
Bhaja Masala is a Bengali roasted spice powder, typically made with cumin, coriander, and dried red chilies. It provides a unique, smoky aroma. If you don't have it, you can substitute it with a mix of roasted cumin powder and a pinch of garam masala, though the flavor will be slightly different.
Bengali Singada is a deep-fried snack, making it high in calories and fat. While the vegetable filling provides some nutrients, it is best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
One serving, which consists of two medium-sized singadas, contains approximately 350-450 calories. The exact number can vary based on the size and the amount of oil absorbed during frying.