Vegetable Singara

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the all-purpose flour, nigella seeds, and salt in a large bowl for the dough.

   Ongeveer 2 min

2. 2

   Add the vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.

   Ongeveer 3 min

   Tip van de kok: This step is crucial for a flaky crust.

3. 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.

   Ongeveer 5 min

   Tip van de kok: Do not add too much water; the dough should be quite stiff.

4. 4

   Heat vegetable oil in a pan over medium heat for the filling.

   Ongeveer 1 min

5. 5

   Add the cumin seeds and let them splutter for a few seconds.

   Ongeveer 1 min

6. 6

   Stir in the grated ginger and chopped green chili, and sauté for 1 minute until fragrant.

   Ongeveer 1 min

7. 7

   Add the diced potatoes and green peas to the pan. Mix well.

   Ongeveer 1 min

8. 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.

   Ongeveer 7 min

   Tip van de kok: Mashing some potatoes helps bind the filling.

9. 9

   Remove the filling from heat and let it cool completely.

   Ongeveer 10 min

10. 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.

    Ongeveer 5 min

11. 11

    Cut each oval in half lengthwise, creating two semi-circles.

    Ongeveer 1 min

12. 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.

    Ongeveer 5 min

    Tip van de kok: Ensure a good seal to prevent the filling from escaping.

13. 13

    Fill the cone with a spoonful or two of the cooled potato filling.

    Ongeveer 2 min

    Tip van de kok: Do not overfill, or it will be hard to seal.

14. 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.

    Ongeveer 5 min

15. 15

    Heat the frying vegetable oil in a deep pan or pot over medium heat to 160-170°C (325-340°F).

    Ongeveer 3 min

    Tip van de kok: The oil should not be too hot, or the singara will brown too quickly and not cook through.

16. 16

    Carefully place a few singara into the hot oil, ensuring not to overcrowd the pan.

    Ongeveer 1 min

17. 17

    Fry the singara, turning occasionally, for 8-10 minutes, or until they are golden brown and crispy.

    Ongeveer 9 min

18. 18

    Remove the fried singara with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ongeveer 1 min

19. 19

    Serve warm with your favorite chutney.