Singara Mania: Your Guide to Perfect Samosas, My Style!

Namaste Dosto! Kem cho? Assalamualaikum! Sat Sri Akal!

Chef Curry Do’pyaza here, back with another delectable dish that’s sure to tantalize your taste buds and bring a smile to your face. Today, we’re diving deep into the world of Singara, also known as Samosa! Yes, that crispy, savory, triangular delight that’s a staple at every Indian gathering.

When do we feast on these beauties?

Singaras are not just food, they are an emotion. They are the life of the party during Diwali, Holi, Eid, and Christmas. They are a must-have during tea time, picnics, and potlucks. Basically, any occasion is a good occasion for a Singara! In Bengal, they are a beloved snack year-round, especially during monsoon season with a steaming cup of chai.

A Little Trip Down Memory Lane

The Singara has a fascinating history. It’s believed to have originated in the Middle East and Central Asia, where it was known as “sambosa.” Traders brought it to India during the Delhi Sultanate period. Over time, it evolved into the beloved Singara we know and love today, with regional variations in fillings and shapes. From royal kitchens to street food stalls, it has conquered hearts (and stomachs) across the country!

Let’s Get Cooking!

Preparation Time: 30 minutes
Cooking Time: 20 minutes

What You’ll Need (Ingredients):

For the Dough:

2 cups Maida (All-Purpose Flour)
1/4 cup Ghee (Clarified Butter), melted
1/2 teaspoon Ajwain (Carom Seeds)
Salt to taste
Water, as needed

For the Filling:

2 medium Aloo (Potatoes), boiled, peeled, and mashed
1/2 cup Matar (Green Peas), boiled
1 tablespoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
1-2 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level)
1/2 teaspoon Haldi Powder (Turmeric Powder)
1 teaspoon Dhaniya Powder (Coriander Powder)
1/2 teaspoon Garam Masala
1/4 teaspoon Amchur Powder (Dry Mango Powder)
Salt to taste
2 tablespoons Cooking Oil
Fresh Dhaniya Patta (Cilantro Leaves), chopped for garnish

Step-by-Step Instructions:

Making the Dough: In a large bowl, combine the maida, melted ghee, ajwain, and salt. Mix well with your fingers until the mixture resembles breadcrumbs. Slowly add water, a little at a time, and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is crucial for a flaky crust!
Preparing the Filling: Heat the oil in a pan over medium heat. Add the ginger-garlic paste and green chilies. Sauté for a minute until fragrant. Add the turmeric powder and coriander powder. Sauté for another minute. Add the mashed potatoes, boiled peas, garam masala, amchur powder, and salt. Mix well and cook for 5-7 minutes, stirring occasionally, until the filling is heated through. Remove from heat and garnish with fresh cilantro.
Assembling the Singaras: Divide the dough into small, equal-sized balls. Roll out each ball into a thin oval shape. Cut the oval in half. Take one half and moisten the straight edge with water. Fold the straight edge to form a cone shape, sealing the edges tightly. Fill the cone with the potato mixture. Moisten the top edges of the cone with water and seal tightly to form a triangular shape.
Frying the Singaras: Heat oil in a deep frying pan or kadhai over medium heat. Gently drop the singaras into the hot oil, a few at a time. Fry until golden brown and crispy on all sides, turning occasionally. Remove the singaras from the oil and drain on paper towels.
Serve and Enjoy: Serve hot with your favorite chutney, such as mint-coriander chutney or tamarind chutney.

Chef’s Tips for Singara Perfection:

The Dough is Key: A firm, rested dough is essential for a flaky and crispy crust. Don’t skip the resting time!
Don’t Overfill: Overfilling the singaras can cause them to burst open during frying.
Fry at the Right Temperature: Frying at medium heat ensures that the singaras cook evenly and become golden brown without burning.
Seal Tightly: Make sure to seal the edges of the singaras tightly to prevent the filling from leaking out during frying.

Cooking Variations for Modern Kitchens:

Gas Stove: Follow the instructions above for frying in a kadhai or deep frying pan.
Induction Stove: Use a heavy-bottomed pan suitable for induction cooking and follow the frying instructions.
Air Fryer: Preheat your air fryer to 350°F (175°C). Brush the singaras with oil and air fry for 10-12 minutes, or until golden brown and crispy, flipping halfway through.
Oven: Preheat your oven to 375°F (190°C). Brush the singaras with oil and bake for 20-25 minutes, or until golden brown and crispy.
Slow Cooker/Crockpot/Pressure Cooker/Microwave: These are not suitable for making singaras.

Nutritional Information (Approximate, per Singara):

Calories: 150-200
Fat: 8-12g
Carbohydrates: 15-20g
Protein: 2-3g

Serving Suggestions:

Serve hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.
Enjoy as a snack with a cup of chai or coffee.
Serve as an appetizer at parties and gatherings.
Pack them in lunchboxes for a delicious and satisfying treat.

Time to Get Cooking!

So there you have it, folks! My guide to making perfect singaras at home. I encourage you to try this recipe and share the joy of these delightful snacks with your friends and family. The aroma of freshly fried singaras filling your home is an experience you won’t want to miss!

Happy Cooking, and remember, food is love!

Your friend,

Chef Curry Do’pyaza