BengaliSnackMedium

Khasta Singara with Special Red Chutney

Name: Khasta Singara with Special Red Chutney
Prep time: 30 min
Cook time: 45 min
Yield: 4
Cuisine: Bengali
Ingredients: 1/2 cup Quail Eggs; 50 g Cloves; 1 tsp Octopus; 3-4 pcs Green Chili; 1 tbsp Parmesan; 1/4 cup Nigella Seed; 500 g Potato; 2 cups Flour

Prep Time30 mins

Cook Time45 mins

Servings4 People

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Preparation Steps

5 Steps Total

Phase 1

Prepare the dough by mixing flour, salt, kalonji, and oil. Add water gradually to make a stiff dough. Rest for 30 minutes.

Phase 2

For the stuffing, temper oil with panch phoron and ginger paste. Add boiled potatoes, peanuts, and spices. Mix well and cool.

Phase 3

Roll out the dough into ovals, cut in half, and fold into cones. Fill with potato stuffing and seal the edges with water.

Phase 4

Deep fry the singaras in low heat until they turn golden brown and crispy.

Phase 5

Prepare the red chutney by boiling tamarind pulp with jaggery, roasted cumin powder, and chili flakes until thickened.

Chef's Pro Tips

Making it perfect

"Nothing beats the joy of biting into a hot, crispy Singara paired with a tangy red chutney. This recipe brings the authentic street-style taste right to your kitchen!"

Key Success Factor

The secret to the 'Khasta' (flaky) texture is the ratio of oil in the dough and frying it slowly on low heat. The special red chutney adds a perfect tangy balance.