Bangladesh traditional village cooking (Singara Recipe)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes offer a healthier alternative with more vitamins.

peas

🥗Healthier: green beans

💰Cheaper: none

Green beans can be a cost-effective substitute.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: none

Ground cumin is easier to find and use.

Prepare the dough by mixing all-purpose flour and salt in a bowl.

Add water gradually and knead until smooth; cover and let rest for 30 minutes.

Boil potatoes until tender, then peel and mash them.

Heat oil in a pan and add cumin seeds, letting them sizzle.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in mashed potatoes, peas, turmeric, coriander powder, green chilies, ginger, and garlic; cook for 5 minutes.

Season with salt, lemon juice, and fresh cilantro; mix well and let cool.

Divide the dough into small balls and roll each into a thin circle.

Cut each circle in half to form two semi-circles.

Take one semi-circle, fold it into a cone, and seal the edge with water.

Fill the cone with the potato filling and seal the top, ensuring no gaps.

Heat oil in a deep pan over medium heat until hot.

Fry the singaras in batches until golden brown, about 4-5 minutes per batch.

Remove and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens