Submitted by Jul 01, 2013   No comments   12,721 views   0 fav

A tasty fried Bengali snack.

Prep time 30 mins
Cook time 15 mins
Serves 2
Main Ingredients Flour

Singhara is a popular Bengali snack. It is also a popular evening dish which , many Indians have. The dough is same all around India but the filling inside varies from place to place. In West Bengal, the Bengalis love to have a variety of fillings. When cauliflowers are in season, the filling is made with cauliflower florets, potatoes and spices. This recipe is however made with potato and peas.


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  • for dough
  • 1 cup plain flour
  • ¼ cup semolina
  • salt
  • ½ tsp carom seeds
  • 2 tbsp oil
  • for filling
  • 3 potatoes boiled
  • ½ cup peas boiled
  • 1 tsp dry mango powder
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1 green chilli chopped
  • salt
  • 2 tbsp oil + for deep frying

Singhara Ingredients

Singhara Ingredients


  1. In a large bowl mix the plain flour, carom seeds, salt, semolina and oil. Add enough warm water and make a stiff dough. Knead for about 5 minutes. Keep it aside
  2. In a wok heat 2 tbsp oil and add the cumin seeds the chopped green chilli. As soon as they start to crackle add the peas and potatoes.
  3. Mix them well and add the red chilli powder, dry mango powder and salt. Continue to stir till everything is mixed well.
  4. Divide the dough into 5-6 small rounds. Roll each dough thin with the help of oil. Cut it into two parts.
  5. Take one part and fold it into a shape of a cone. Fill it with 2tsp of filling and seal the edges.
  6. Repeat with each of the dough.
  7. Heat oil in a wok for frying. Drop the singers one by one into the hot oil. Make sure the oil is not too hot. Also make sure not to overcrowd the wok.
  8. Once they are golden brown, take them out on an oil absorbent paper and serve hot.

Serving Instructions

Serve them hot with coriander chutney, mint chutney or plain old ketchup


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