Singara as a snack, is a favourite with everybody in Bengal. A Bengali Singara is a bit smaller in size compared to those made in other parts of India and the filling is mainly of small pieces of potato and not mashed boiled potato along with other ingredients.The coating is of white flour and not wheat flour and its slightly sweet in taste.
Some Fillings for you............
1. Chopped potato and onion will be required. Heat refined oil and saute the onions and then add the potato pieces. Fry well. Add salt, sugar and green chilly chopped. Cover and cook on low flame till potato is soft. When soft, turn the heat off and sprinkle garam masala powder.
2. Chop potatoes and boil till soft. Heat refined oil and add 1/4 tsp asafotida ( Hing Powder) and the potato pieces. Add ginger paste, green chilly paste, sugar and salt. After removing from fire sprinkle roasted and powdered cumin, a pinch of garam masala powder and 1tsp lemon juice.
3. Fry Katla or Rui pieces and remove the bones and mash . Heat ghee or refined oil and add finely chopped onion, ginger grated, a few raisins, green chilly and fry well. Then add the fish mashed. Fry all well together. Add salt and remove. Sprinkle a pinch of garam masala powder and give it a mix.
4. Grind mutton mince(keema) or chicken keema after boiling it. Heat refined oil and add finely chopped onion, ginger, garlic, green chiiy and fry all well. Then add the mutton mince (keema). Fry well. Add garam masala paste and salt. Remove when the mix browns.
5. Steam golden fried moong dal and drain all water. Chop ginger and green chilly. Mash the dal well and add the ginger, green chilly,turmeric powder,red chilly powder, salt and a little sugar. Heat ghee in a wok and put the dal and saute. Add garam masala powder. Remove when it starts to leave the sides of the wok.Cool the mix.
Now for the cover of the Singara, add refined oil or desi ghee2 tbsp to 250 grams of white flour. Add salt. Make a stiff dough. Cover and keep till you prepare any filling you like. You may buy ready wraps from the market and put the filling as well. Heat Refined oil or Dalda vanaspati in a wok. Fry a few singaras at a time on low flame, but remove when half done. Remove before they start to colour. Keep aside to cool the half done singaras. Now increase the flame and fry again till they turn golden. This way you will get very crispy singara.
5. Steam golden fried moong dal and drain all water. Chop ginger and green chilly. Mash the dal well and add the ginger, green chilly,turmeric powder,red chilly powder, salt and a little sugar. Heat ghee in a wok and put the dal and saute. Add garam masala powder. Remove when it starts to leave the sides of the wok.Cool the mix.
Now for the cover of the Singara, add refined oil or desi ghee2 tbsp to 250 grams of white flour. Add salt. Make a stiff dough. Cover and keep till you prepare any filling you like. You may buy ready wraps from the market and put the filling as well. Heat Refined oil or Dalda vanaspati in a wok. Fry a few singaras at a time on low flame, but remove when half done. Remove before they start to colour. Keep aside to cool the half done singaras. Now increase the flame and fry again till they turn golden. This way you will get very crispy singara.
Crisp and golden,this is a hot favorite with children and grown ups alike.
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