Bengali Singara
A classic Kolkata street food, these flaky, pyramid-shaped pastries are filled with a delicious mix of potatoes, cauliflower, peanuts, and Bengali spices. Perfectly crisp and slightly sweet, they are an irresistible tea-time snack.
For 6 servings
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, nigella seeds, and 0.75 tsp of salt.
- Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a flaky crust.
- Gradually add small amounts of water and knead to form a firm, stiff dough. Do not over-knead or make the dough soft.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Cook the Filling
- Heat 2 tbsp of vegetable oil in a pan or kadai over medium heat. Add the panch phoron and let the seeds splutter for about 30 seconds.
- Add the raw peanuts and fry for 1-2 minutes until they are lightly golden.
- Add the small cauliflower florets and sauté for 3-4 minutes until they develop light brown spots.
- Stir in the diced potatoes, green peas, ginger paste, and chopped green chilies. Mix well and cook for 2 minutes.
- Add the turmeric, cumin, coriander, and red chili powders, along with the remaining 1 tsp of salt and sugar. Stir to coat the vegetables evenly.
- Sprinkle 2-3 tablespoons of water, cover the pan, and reduce the heat to low. Cook for 10-12 minutes, or until the potatoes and cauliflower are tender.
- Uncover and gently mash a few potato pieces with the back of a spoon to help bind the filling. Ensure it's not a complete mash.
- Turn off the heat and stir in the bhaja masala and chopped coriander leaves. Transfer the filling to a plate and allow it to cool completely.
Shape the Singaras
- Lightly knead the rested dough for a minute and divide it into 6 equal-sized balls.
- Take one ball and roll it into a thin oval shape, approximately 6 inches long and 4 inches wide.
- Cut the oval in half crosswise, creating two semi-circles.
- Take one semi-circle and form a cone by bringing the straight edges together, overlapping them slightly. Use a dab of water to seal the seam securely.
- Hold the cone in your palm and fill it with about 1.5 to 2 tablespoons of the cooled filling. Do not overstuff.
- Apply a little water along the inner rim of the cone's opening. Pinch the top edges together firmly to seal it completely, creating the classic pyramid shape.
- Repeat the process with the remaining dough and filling to make 12 singaras.
Fry the Singaras
- Heat the oil for deep frying in a kadai or deep pan over low to low-medium heat. The oil should be warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise to the surface slowly.
- Carefully slide 3-4 singaras into the warm oil, ensuring not to overcrowd the pan.
- Fry on low heat for 12-15 minutes, turning them occasionally, until they are golden brown, crisp, and have tiny bubbles on the surface.
- Once fried, use a slotted spoon to remove the singaras and place them on a wire rack or paper towels to drain excess oil.
- Serve hot with tamarind chutney, green chutney, or Bengali mustard sauce (kasundi).
What to keep in mind.
6 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 too much oil and won't result in a crispy, flaky crust.
- 2Frying on low heat is the secret to a perfect singara. It allows the pastry to cook through and become flaky without browning too quickly.
- 3Ensure the filling has cooled completely before stuffing. Hot filling will create steam and make the pastry soggy from the inside.
- 4Seal the edges of the singara very well to prevent the filling from spilling out into the oil during frying.
- 5For an authentic flavor, do not skip the panch phoron and the final sprinkle of bhaja masala.
- 6To make Bhaja Masala at home, dry roast equal parts of cumin seeds, coriander seeds, and whole red chilies until fragrant, then grind to a fine powder.
Adapt it for your goals.
Filling
For a different texture and flavor, add some finely chopped coconut to the filling along with the peanuts.
DoughDough
For a slightly healthier version, you can use a 1:1 ratio of all-purpose flour and whole wheat flour (atta). The crust will be less flaky but still delicious.
Sweet VersionSweet Version
A sweet version called 'Misti Singara' can be made with a filling of sweetened khoya (milk solids), nuts, and raisins.
Why this is on our healthy list.
Source of Complex Carbohydrates
The potatoes in the filling provide complex carbohydrates, which are a primary and sustained source of energy for the body.
Contains Plant-Based Protein
Ingredients like green peas and peanuts contribute plant-based protein, which is essential for muscle repair and overall body function.
Rich in Aromatic Spices
Spices like turmeric, cumin, and coriander are known for their antioxidant and anti-inflammatory properties, contributing to overall wellness when consumed as part of a balanced diet.
Frequently asked questions
While similar, Bengali Singaras are typically smaller, have a flakier, more layered crust, and a distinct filling featuring cauliflower, peanuts, and the unique Bengali spice blend 'panch phoron'. The filling also has a characteristic hint of sweetness.
