Vegetable Singara
These crispy, savory pastries are a popular snack in Bangladesh, filled with a spiced potato and vegetable mixture. The triangular shape and flaky crust make them a delightful treat for any time of day. Serve them warm with your favorite chutney.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 762 kcal
Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 2.5 cupall-purpose flour
- 0.5 tspnigella seeds
- 0.5 tspsalt
- 4 tbspvegetable oil
- 0.75 cupwater, as needed
filling
- 1.5 cuppotato, boiled, peeled, and diced
- 0.5 cupgreen pea, fresh or frozen
- 1 tbspginger, grated
- 1 pcsgreen chili, finely chopped
- 0.5 tspcumin seed
- 0.25 tspturmeric powder
- 0.5 tspcoriander powder
- 0.5 tspgaram masala
- 0.5 tspsalt
- 2 tbspvegetable oil
frying
- 4 cupvegetable oil, for deep frying
Equipment
slotted spoon · pan · deep pot · rolling pin · large bowl · wire rack
The method
Step by step
- 1
Combine the all-purpose flour, nigella seeds, and salt in a large bowl for the dough.
About 2 min
- 2
Add the vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
About 3 min
Cook’s note: This step is crucial for a flaky crust.
- 3
Gradually add water, a little at a time, and knead until a firm, smooth dough forms. Cover the dough with a damp cloth and set aside for 15 minutes.
About 5 min
Cook’s note: Do not add too much water; the dough should be quite stiff.
- 4
Heat vegetable oil in a pan over medium heat for the filling.
About 1 min
- 5
Add the cumin seeds and let them splutter for a few seconds.
About 1 min
- 6
Stir in the grated ginger and chopped green chili, and sauté for 1 minute until fragrant.
About 1 min
- 7
Add the diced potatoes and green peas to the pan. Mix well.
About 1 min
- 8
Stir in the turmeric powder, coriander powder, garam masala, and salt. Cook for 5-7 minutes, mashing some of the potatoes lightly, until the peas are tender and the spices are well combined.
About 7 min
Cook’s note: Mashing some potatoes helps bind the filling.
- 9
Remove the filling from heat and let it cool completely.
About 10 min
- 10
Divide the dough into 8-10 equal portions. Roll each portion into an oval shape about 6-7 inches long and 4 inches wide.
About 5 min
- 11
Cut each oval in half lengthwise, creating two semi-circles.
About 1 min
- 12
Take one semi-circle and moisten the straight edge with water. Fold it into a cone shape, overlapping the edges slightly and pressing firmly to seal.
About 5 min
Cook’s note: Ensure a good seal to prevent the filling from escaping.
- 13
Fill the cone with a spoonful or two of the cooled potato filling.
About 2 min
Cook’s note: Do not overfill, or it will be hard to seal.
- 14
Moisten the open edges of the cone and press them together to seal, forming a triangular shape. Repeat with the remaining dough and filling.
About 5 min
- 15
Heat the frying vegetable oil in a deep pan or pot over medium heat to 160-170°C (325-340°F).
About 3 min
Cook’s note: The oil should not be too hot, or the singara will brown too quickly and not cook through.
- 16
Carefully place a few singara into the hot oil, ensuring not to overcrowd the pan.
About 1 min
- 17
Fry the singara, turning occasionally, for 8-10 minutes, or until they are golden brown and crispy.
About 9 min
- 18
Remove the fried singara with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 19
Serve warm with your favorite chutney.
Per serving
Nutrition
- Calories
- 762.1kcal
- Protein
- 10.1g
- Carbs
- 71g
- Fat
- 48.6g
- Fibre
- 4.8g
- Sugar
- 1.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover singara in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until crispy and warmed through.