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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
Cook the Filling
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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.
This bengali recipe takes 65 minutes to prepare and yields 6 servings. At 452.15 calories per serving with 8.47g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Singaras
Fry the Singaras
For a different texture and flavor, add some finely chopped coconut to the filling along with the peanuts.
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.
A sweet version called 'Misti Singara' can be made with a filling of sweetened khoya (milk solids), nuts, and raisins.
The potatoes in the filling provide complex carbohydrates, which are a primary and sustained source of energy for the body.
Ingredients like green peas and peanuts contribute plant-based protein, which is essential for muscle repair and overall body function.
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.
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.
One Bengali Singara (approximately 82g) contains around 200-250 calories, primarily from the flour, potatoes, and the oil absorbed during frying.
Bengali Singara is a deep-fried snack and is high in carbohydrates and fats, so it should be enjoyed in moderation as part of a balanced diet. It is best considered an occasional treat rather than a health food.
Yes, for a lower-fat option, you can bake them. Brush the singaras with a little oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden and crisp. The texture will be less flaky and more like a baked pastry.
Store leftover singaras in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them in an oven or air fryer at 180°C (350°F) for 5-7 minutes. Avoid using a microwave, as it will make them soggy.
Bhaja Masala is a Bengali roasted spice powder, typically made from dry-roasted and ground cumin, coriander, and red chilies. It adds a unique, smoky aroma. If you don't have it, you can use a small amount of garam masala as a substitute, but the authentic flavor will be different.