Homemade Bangladeshi Singara: A Classic Snack Recipe

Ingredients

2 cups of all-purpose flour
1/2 cup of ghee (clarified butter)
1/2 teaspoon of carom seeds (optional)
Salt to taste
Water as required
2 tablespoons of vegetable oil
1 large potato, peeled and diced
1 medium onion, finely chopped
2 green chilies, chopped
1 teaspoon of cumin seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1/2 teaspoon of garam masala
Fresh coriander leaves, chopped
Vegetable oil for deep frying

Steps and instructions

In a large bowl, mix together the all-purpose flour, ghee, carom seeds, and salt. Gradually add water and knead until you form a semi-stiff dough. Cover the dough and let it rest for 30 minutes.
Heat the vegetable oil in a pan. Add the cumin seeds and let them sizzle. Then, add the chopped onion and green chilies and sauté until the onions are translucent.
Add the diced potatoes to the pan along with turmeric powder, red chili powder, and salt. Mix well and cook until the potatoes are tender.
Add the garam masala and chopped coriander to the pan, mix well, and take off the heat.
Divide the dough into equal parts and roll each part into a ball. Roll out each ball into a circle. Cut each circle in half.
Take each semi-circle of dough, fold it into a cone shape, and fill it with the potato mixture. Seal the edges using a little water.
Heat the oil for deep frying. Once the oil is hot, carefully drop the singaras into it. Fry them until they are golden brown and crispy.
Use a slotted spoon to remove the singaras from the oil and drain on paper towels.
Serve the singaras hot with a side of tamarind chutney or ketchup.

Tools for making

Large bowl - Used for mixing the dough
Pan - Used for sautéing the filling
Rolling pin - Used for rolling out the dough
Knife - Used for cutting the dough and chopping ingredients
Slotted spoon - Used for removing the singaras from the oil
Paper towels - Used for draining the fried singaras

Recipe variations

Experiment with the filling by adding different vegetables such as peas, carrots, or bell peppers.
For a spicier version, add chopped green chilies or red chili flakes to the filling mixture.
Add grated cheese to the filling for a cheesy twist.
Try using whole wheat flour instead of all-purpose flour for a healthier option.
Replace ghee with oil or butter for a different flavor and texture.
For a gluten-free version, use gluten-free flour or a mix of alternative flours such as chickpea flour or rice flour.
Make a sweet version by filling the singaras with a mixture of sweetened coconut and nuts.
Add some herbs and spices such as coriander leaves, mint leaves, or chaat masala to give the singaras an extra burst of flavor.
For a meat-free option, replace the potato filling with a mixture of cooked lentils or chickpeas.

Recipe overview

Singara, also known as Samosa in some regions, is a popular Indian snack that's adored by many for its savory, spicy filling and crispy, flaky exterior. This delectable treat is often enjoyed with a side of tamarind chutney or ketchup, making it a perfect snack for any time of the day. This recipe will guide you through the process of making your own singara at home. The filling is made of sautéed potatoes and onions, mixed with a blend of aromatic spices such as cumin, turmeric, red chili powder, and garam masala. The dough is hand-shaped into a semi-circle, filled with the potato mixture, and then deep-fried until it turns golden brown and crispy. While it may seem like a complex dish to prepare, the steps are actually quite simple, and the end result is absolutely worth the effort. This recipe is perfect for those who enjoy Indian cuisine and want to try making a traditional snack at home.

Common questions

Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute all-purpose flour with whole wheat flour for a healthier version of Singara.
Can I use butter instead of ghee? Yes, you can use butter as a substitute for ghee, although the flavor may vary slightly.
Can I skip the carom seeds? Yes, carom seeds are optional and can be omitted if you don't have them on hand or prefer not to use them.
How do I know if the dough is the right consistency? The dough should be semi-stiff and pliable. If it's too dry, add a little more water. If it's too sticky, add a sprinkle of flour.
Can I bake the singaras instead of deep frying them? While deep frying gives singaras a crispy texture, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they turn golden brown.
Can I add other vegetables to the filling? Absolutely! You can customize the filling by adding peas, carrots, or any other vegetables of your choice along with the potatoes.
How do I store leftover singaras? Let the singaras cool completely, then store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven or microwave before serving.
Can I freeze singaras? Yes, you can freeze uncooked singaras. After shaping the singaras, place them on a baking sheet lined with parchment paper and freeze until firm. Transfer the frozen singaras to a freezer-safe bag or container. When ready to cook, thaw them in the refrigerator before deep frying or baking as per the recipe.

Serving dishes and utensils

Rolling pin - Used to roll out the dough into circles for making singaras.
Frying pan - Used to cook the potato filling for singaras.
Slotted spoon - Used to remove the singaras from the hot oil while frying.
Paper towels - Used to drain excess oil from the fried singaras.
Bowl - Used to mix the dough ingredients and rest the dough.
Knife - Used to chop onions, green chilies, and coriander leaves.
Spatula - Used for stirring the potato filling while cooking.
Tongs - Used to handle and flip the singaras while frying.
Plate or serving dish - Used to serve the hot singaras.

Origin stories

Singara, a popular street food, has been delighting palates in Bangladesh for centuries. It's believed to have originated during the Mughal era, where it was a staple in the royal kitchen, its recipe passed down through generations. What makes the Singara particularly fascinating is its versatility; you can find it filled with a variety of ingredients, from the traditional potato and peas to different meats, reflecting the local flavor of the region where it is made. Even though it is often compared to the Indian Samosa, the Bangladeshi Singara has a distinctive taste and texture, bearing witness to the cultural richness of this South Asian nation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.