Singal is King! Crispy, Crunchy Goodness from My Kitchen to Yours!
Namaste Doston! Kem Chho? (Greetings friends! How are you?) Chef Curry Do’pyaza here, back with another recipe that will make your taste buds sing! Today, we’re diving into the delightful world of Singal, a crispy, crunchy, and utterly addictive snack that’s a staple in many Gujarati and Rajasthani households.
Think of Singal as India’s answer to a perfectly golden, savory cracker. It’s simple, satisfying, and perfect for any time of day.
When Do We Feast on Singal?
Singal isn’t just a snack; it’s a tradition! You’ll find it gracing tables during festive occasions like Diwali, Holi, and Janmashtami. It’s also a popular treat during the cooler months, especially around Uttarayan (the kite festival), when families gather on rooftops, soaring kites and munching on these crispy delights. Singal is also a comforting snack to enjoy with a hot cup of chai on a rainy day.
A Little Trip Down Memory Lane
The history of Singal is as simple as the snack itself. It’s a testament to the ingenuity of home cooks who wanted to create a delicious and long-lasting snack from basic ingredients. Passed down through generations, each family has its own unique twist on this classic recipe.
Ready to Get Cooking?
Here’s what you need to know:
- Preparation Time: 15 minutes
- Cooking Time: 20-25 minutes
Ingredients – The Magic Makers!
- 2 cups Gehun ka Atta (Whole Wheat Flour)
- 1/4 cup Besan (Gram Flour)
- 2 tablespoons Sooji (Semolina) – This adds extra crispness!
- 1 teaspoon Ajwain (Carom Seeds) – For that distinctive, earthy flavor.
- 1/2 teaspoon Haldi Powder (Turmeric Powder) – For a beautiful golden hue.
- 1 teaspoon Lal Mirch Powder (Red Chili Powder) – Adjust to your spice preference!
- 1/2 teaspoon Hing (Asafoetida) – A pinch goes a long way!
- 2 tablespoons Tel (Oil) – For adding moisture to the dough.
- Salt to taste
- Water – As needed to form a dough.
- Tel (Oil) – For deep frying
Let’s Get Cooking – Step-by-Step!
- Mix the Dry Ingredients: In a large bowl, combine the gehun ka atta, besan, sooji, ajwain, haldi powder, lal mirch powder, hing, and salt. Mix well until everything is evenly distributed.
- Add the Oil: Add the 2 tablespoons of oil to the dry ingredients. Use your fingertips to rub the oil into the flour mixture until it resembles breadcrumbs. This step is crucial for a flaky texture!
- Knead the Dough: Gradually add water, a little at a time, and knead into a firm, smooth dough. The dough should not be sticky. Cover the dough with a damp cloth and let it rest for 15 minutes.
- Roll Out the Dough: Divide the dough into smaller portions. On a lightly floured surface, roll out each portion into a thin circle, about 1/8 inch thick. The thinner, the crispier!
- Cut into Shapes: Use a knife or a pizza cutter to cut the rolled-out dough into diamond shapes or small squares. You can also use a cookie cutter for fun shapes!
- Fry to Golden Perfection: Heat oil in a kadhai (wok) or deep frying pan over medium heat. Gently drop the singal pieces into the hot oil, a few at a time. Don’t overcrowd the pan!
- Flip and Fry: Fry the singal until they turn golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
- Drain and Cool: Remove the fried singal with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let them cool completely. They will become even crispier as they cool!
Chef Curry’s Top Tips for Singal Success!
- Don’t Overcrowd: Frying in small batches ensures the oil temperature remains consistent, resulting in evenly cooked and crispy singal.
- Thin is In: The thinner you roll the dough, the crispier your singal will be.
- Resting is Key: Letting the dough rest allows the gluten to relax, making it easier to roll out.
- Spice it Up: Feel free to adjust the amount of red chili powder to your liking. You can also add other spices like dried mango powder (amchur) or black pepper powder for extra flavor.
Singal – Different Strokes for Different Folks!
- Gas Stove: The classic way! Follow the instructions above using a kadhai or deep frying pan.
- Induction Stove: Works perfectly! Just ensure you use a suitable pan for induction cooking.
- Air Fryer: For a healthier twist! Preheat your air fryer to 350°F (175°C). Place the singal pieces in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Oven: You can bake these as well. Preheat your oven to 350°F (175°C). Place the singal pieces on a baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Nutritional Information (Approximate, per serving):
- Calories: 150-200
- Protein: 3-4g
- Carbohydrates: 20-25g
- Fat: 6-8g
Serving Suggestions – Let’s Get Creative!
- With Chai: The quintessential pairing! Enjoy singal with a hot cup of masala chai or adrak chai (ginger tea).
- As a Snack: Perfect for satisfying those mid-afternoon hunger pangs.
- With Pickles: Serve with your favorite Indian pickles for a tangy and spicy kick.
- As a Chaat Topping: Crush singal and use it as a crunchy topping for chaats like bhel puri or sev puri.
Your Turn to Shine!
Now it’s your turn to bring this crispy, crunchy magic to your kitchen! Try this recipe at home and share the deliciousness with your friends and family. Let me know how it turns out in the comments below! Happy cooking, doston!