|4 Large Size
|Crushed Coriander Seeds
|As Per Requirement
|1 1/2 Teaspoon
|Red Chilly Powder
Atte Ka Singhara
If you go to Bengal, Orissa, Bihar and Jharkand you will find singharas instead of samosas. Singharas are small in size compared to samosas. Stuffing is made with potatoes only but the masala varies from place to place. Singharas are little light in color compared to samosas.
In Bengal you will find singharas with non veg stuffing also. You will find mutton singharas and fish stuffed singharas.
This is the perfect tea time snack it you can enjoy it whenever you fill.
Maida (all purpose flour) is used to make singharas but I am using atta (wheat flour) in below recipe. You can use maida also but serve it when it is hot.
- Boil 4 large size potatoes.
- Peel the boiled potatoes.
- Cut the boiled potatoes into pieces and keep aside.
- Now for whole spices, take 1 tablespoon crushed coriander seeds, 1/4 tablespoon fenugreek seeds, 1/4 tablespoon nigella seeds, 1/4 tablespoon carom seeds, 1/2 tablespoon fennel seeds and 1/2 tablespoon cumin seeds in a plate and keep aside.
- Similarly for powdered masala, take 1/4 teaspoon turmeric powder, 11/2 teaspoon coriander powder, 1 teaspoon read chilly powder and 1 teaspoon garam masala in a bowl. Mix all powdered masala and keep aside.
- Heat 3 tablespoon oil in a pan. Once hot put 2-3 tablespoon peanuts. Fry from both the sides and remove and keep aside.
- Once you have removed peanuts, add the whole spices which you have kept in plate.
- Now add boiled potato pieces to it and stir once.
- Add powdered masala(dhaniya, mirch, haldi, garam masala) and mix.
- Add salt and 2-3 tablespoon more oil. Mix everything and keep it as it is for 5 to 7 minutes.
- Add peanuts and mix.
Switch off the flame stuffing masala is ready.
- Take wheat flour(gehu atta).
- Add some salt, 1/2 teaspoon carom seeds and some ghee or oil for making it khasta.
- Rub the flour with your hand.
- Add required amount of chilled water to knead a dough properly for singharas.
- Don’t over work on the dough. We need stiff dough for crispy singharas. Smooth dough will not give you crispy singharas.
- Divide the dough into medium size balls.
- Take balls one by one and roll it to oval shapes.
- Divide it into 2 equal parts.
- Take one one part and hold it like a cone.
- Add potato mixture to it. Slightly press the mixture and stuff in more potato mixture.
- Seal the opposite end to give a perfect singhara like shape.
- Repeat the process till you shape all the singharas.
- Heat oil in kadhai for frying sigharas.
- Singharas should be fried on low heat else it will not turn khasta and will turn blisters, which is not sign of good singharas.
- On high flame singharas will cook from outside but remain raw from inside so you need patience to fry singharas or samosas.