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A classic Bengali snack featuring a flaky, golden pastry filled with a sweet and savory mix of cauliflower, potatoes, and peanuts. Perfect with a cup of chai, this is Kolkata street food at its best.
For 12 servings
Make the dough. In a large bowl, mix together the maida, salt, and kalo jeera (nigella seeds). Add the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky crust. Gradually add cold water, a little at a time, and knead to form a stiff, tight dough. Do not over-knead. Cover the dough with a damp cloth and let it rest for 30 minutes.
Prepare the filling. Heat the mustard oil in a pan or kadai over medium heat. First, fry the peanuts until they are golden and crunchy. Remove with a slotted spoon and set aside. In the same oil, add the panch phoron and let it splutter. Add the hing, followed by the ginger paste and chopped green chilies. Sauté for about 30 seconds until fragrant. Add the diced potatoes and sauté for 2-3 minutes. Then, add the chopped cauliflower and green peas. Add all the spice powders: turmeric, cumin powder, coriander powder, and salt. Mix well to coat the vegetables. Sprinkle a little water, cover the pan, and cook on low heat for 10-12 minutes, or until the vegetables are tender but not mushy. Stir occasionally. Once cooked, add the sugar, bhaja moshla, and the fried peanuts. Mix well and cook for another minute. Turn off the heat and let the filling cool down completely.
Shape the singaras. After resting, knead the dough for a minute and divide it into 6 equal portions. Take one portion and roll it into a thin oval shape, about 6 inches long. Cut the oval in half crosswise, creating two semi-circles. Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, pressing the seam firmly to seal. Hold the cone in your hand and fill it with about 1-2 tablespoons of the cooled cauliflower filling. Don't overfill. Apply a little water on the inner edges of the cone's opening. Pinch the open edges together to seal it tightly, creating the classic triangular singara shape.
Fry the singaras. Heat the vegetable oil in a deep kadai or pot over low to medium-low heat. The oil should not be very hot. Gently slide 3-4 singaras into the oil. Do not overcrowd the pan. Fry on low heat, turning them occasionally, for about 10-15 minutes. Frying slowly is key to a perfectly crisp and flaky crust that doesn't get bubbles. Once they are golden brown and crisp on all sides, remove them with a slotted spoon and drain on paper towels to absorb excess oil. Repeat the process for the remaining singaras.

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A classic Bengali snack featuring a flaky, golden pastry filled with a sweet and savory mix of cauliflower, potatoes, and peanuts. Perfect with a cup of chai, this is Kolkata street food at its best.
This bengali recipe takes 60 minutes to prepare and yields 12 servings. At 252.01 calories per serving with 3.98g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Serve the singaras hot with your favorite chutney or tomato ketchup.
Replace the ghee in the dough with an equal amount of vegetable oil or shortening to make this recipe completely vegan.
If you're short on time, you can use store-bought spring roll wrappers or puff pastry sheets, though the authentic flaky texture will be different.
For a lower-calorie version, you can bake the singaras in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Brush them with a little oil before baking.
Add crumbled paneer or mashed boiled chickpeas to the filling for an extra protein boost.