Singara/Samosa...

Ran out of ideas to make something new, tasty, easy and in a jiffy, here comes "Singara/Samosa" to your rescue.

Singara/Samosa...

Ingredients-

5 medium sized Potatoes, boiled and peeled

1/4 cup roasted Peanuts

1” Ginger, grated

3 Green Chillies,  finely chopped

2 dry Red Chillies

1/2tsp Turmeric powder

1/2tsp Red Chilli powder

2-3tsp Bhaja masala (dry roast whole cumin, coriander seeds along with dry red chilli and grind them into a powder)

1tsp Panchforan

1tsp Sugar

Salt to taste

1tbsp Mustard Oil

Method-

For the Filling-

Semi boil the potato cubes and keep them aside. Heat the mustard oil in a pan and add the panchforan. Let it splutter and then add the roasted peanuts and the chillies to it. Fry for a while before adding the boiled potatoes to it. After the potato add grated ginger, turmeric powder and chilli powder. Keep frying till everything mixes well. Since the potatoes are cooked be gentle while frying so that they don’t become mushy. Season with salt and sugar and fry till there is no trace of moisture. Now add the bhaja masala and mix again once more before you turn the heat off.

For the Dough-

Ingredients-

3 cups all purpose Flour (Maida)

4tbsp clarified butter (Ghee)

1tsp Salt

1tsp Sugar

Enough oil for deep frying

Method-

In a mixing bowl take flour, salt and sugar and mix them well. Add 4 tbsp. of ghee and rub it with flour using your finger tips. Knead the flour into a tight dough by adding some water. Let it rest for at-least 30 minutes.

 

Divide the dough into lime sized balls.

Apply oil on a wooden board or kitchen counter and start rolling each portion of dough in oblong shape with the rolling pin. Cut the rolled out dough into halves.

 

Brush water on both sides along the straight edge and then fold the edges to make a cone. Fill 3/4th of it with the potato stuffing.

 

Now smear the open edge with water and make a fold just opposite to the join of the cone. This is important to do otherwise the shape will not be retained after frying. Seal the ends by pressing gently with your finger tips.

 

Take enough oil in a wok and put it on low heat. Add the singaras to the oil. Essentially the oil should not be hot. This will make the singara uniformly crispy which will last longer. Fry them on low heat for 6-7 minutes and then on high heat for another 2- 3 minutes. Remove when they turn golden. Make sure the temperature of the oil is low enough before you add the next batch of the singaras. Serve hot with tea.

 

If you want to make them ahead of time make sure you reheat them in a oven and not in a microwave.

Please do try this recipe at your home and let me know how it was in the comments section below. Also do share and follow me for more such easy,tasty and delightful recipes.

Thank you. Enjoy.