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Posted by on Aug 11, 2011 in Appetizers, Snacks, Top Ten Recipes: Must See | 9 comments

Rownaks Famous Singara / Samosa

Rownaks Famous Singara / Samosa Recipe
By Rownak Jahan,
August 8, 2011This singara recipe is easy to cook and delicious to eat.Prep Time: 15 minutes
Cook time: 1 hour
Yield: 12 Singara
liver-samosa
Ingredients:

– 1 cup of plain flour
– ½ teaspoon salt
– 2 tablespoons oil
– ¼ teaspoon nigella/kali jeera (optional)
– Water

Stuffing:

– 4 large boiled potatoes (peeled and diced)
– 1/2 teaspoon cumin
– 1 medium onion sliced
– ¼ teaspoon turmeric powder
– 3 green chillies chopped
– Fresh coriander leaves chopped
– Salt to taste
– 2 tablespoons oil
– Oil for deep frying
Also needs black salt and sliced for serve.

singara-1singara-2singara-3

 

Instructions:

1. To make the dough, mix salt and water together and dissolve the salt. Then mix flour, oil and the salty water together and make smooth but a little bit hard dough. Cover the dough with cling wrap and let it set. The dough needs to sit for at least 20 minutes.

2. Heat the frying pan and pour the oil in the pan. Add the cumin seeds and when it crackles, add onion. When the onion is transparent, add one by one chillies, turmeric powder, potatoes and salt to taste. Stir them until tender. Afterwards, add the freshly chopped coriander leaves.

3. Remove the pan from the stove and let it cool.

4. Take the dough and knead it for 1-2 minutes and divide into 6 equal balls.

 

singara-4

 

singara-5

 

singara-7

 

singara-8

 

singara-9

 

5. Roll each dough into an oval shape (6.5″ long and 5″ wide)  and cut each oval in half.

6. Take half of oval and make a cone and seal the edges with water.

7. Fill the cone with the potato stuffing and seal the edge with water again. It will look like a triangle shape.

8. Repeat the process with rest. You will have 12 singaras altogether.

 

singara-10

 

singara-11

 

9. Heat the frying pan with the oil for deep fry on low medium. When oil is ready, place the singaras in the pan few at a time. Don’t make the pan crowded. Keep space in the pan for the singaras to float around.

10. Fry them until crispy and brown.

11. Serve Singara hot with black salt and sliced onion. Enjoy.

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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9 Comments

  1. I want to know, the folding procedure of Singara. Thanks……

    • I will try to give the folding procedure of singara soon.. sorry for nt much details in this post. thanks..

  2. You are wonderful

  3. You are wonderful great and kind

  4. apu could you tell me how can i procee singara in the fridge.

  5. process

    • The process is very easy and simple. make Singaras and place in a container over plastic or melamine plate over with plastic(keep enough room between each singara). freezer it till becomes rock hard. Remove it from freezer. place all singaras in plastic bag and put in freezer till you want to fry it. Thanks.

  6. hi Rownak.you recipe is excellent. Can u please give cake or chocolate pasty recipe

  7. Too good

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