Bengali Singara

1. 1
   knead · ~20 min

   Make the dough.

   1.Mix all-purpose flour, ghee, and half of the salt in a bowl until the mixture looks sandy.

   2.Add water little by little and knead into a stiff, smooth dough.

   3.Cover the dough and let it rest for 20 minutes.

   TIPA stiff dough gives singara its flaky shell. Do not make it soft.
2. 2
   saute · ~7 min

   Cook the filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add cumin seeds, then add ginger, green chili, and peanuts. Cook for 1 minute.

   3.Add green peas and cook for 2 minutes.

   4.Add potato, the remaining salt, turmeric powder, red chili powder, coriander powder, garam masala, and sugar.

   5.Mix well and cook until the filling looks fairly dry, about 3 to 4 minutes.

   6.Turn off the heat and mix in lemon juice.

   TIPKeep the filling dry so the singara stays crisp and seals easily.
3. 3
   rest · ~10 min

   Cool the filling completely.

4. 4
   assemble · ~15 min

   Shape the singara.

   1.Divide the dough into 8 equal portions and roll each into a smooth ball.

   2.Roll each ball into a small oval.

   3.Cut the oval in half to make 2 semicircles.

   4.Take one semicircle, dampen the straight edge lightly with water, and form a cone.

   5.Fill the cone with a spoonful of potato mixture.

   6.Press the open edge firmly to seal and shape into a small singara.

   TIPSeal the edges well so the singara does not open while frying.
5. 5
   fry · ~24 min

   Fry the singara slowly.

   Heat oil for frying on low to medium-low heat. Add the singara in batches and fry slowly, turning now and then, until deep golden and crisp, 10 to 12 minutes per batch.

   TIPStart frying in moderately warm oil, not very hot oil, so the crust cooks through and turns flaky.
6. 6
   serve

   Serve hot.

Cuisines we love