Mini Singara Recipe with A-Z Tips
Preparation Steps
6 Steps Total
In a bowl, mix flour, nigella seeds, salt, and 2 tbsp oil. Add water gradually to make a stiff dough. Cover and rest for 30 minutes.
Peel and cut potatoes into small cubes. Wash them thoroughly.
Sauté onions, ginger, and garlic paste in oil. Add turmeric, chili, and cumin powder with a little water. Cook until oil separates.
Add potatoes and salt. Pour 1/2 cup water, cover, and cook until potatoes are soft. Mash a few potatoes for texture and add garam masala.
Divide the dough into small balls. Roll into an oval shape and cut in half. Fold into a cone, fill with potato mix, and seal the edges with water.
Deep fry in lukewarm oil over low-medium heat until golden brown and crispy (about 10-12 minutes).
Chef's Pro Tips
Making it perfect
"Craving that perfect street-style snack? This Mini Singara recipe yields 20 crispy, delicious bites using just 1 cup of flour!"
Key Success Factor
The secret lies in the 'Moyan' (oil-flour mixing) and the slow frying technique which ensures a bubbly, crispy crust.
Note to Cook
Keep an eye on the heat consistency for the best results.
Ingredients
Everything you need
Onion
1/4 cup
Cornstarch
1 tsp
Burger Bun
1/2 tsp
Ketchup
1 tsp
Mayonnaise
1 tsp
Cream Cheese
1/2 tsp
Potato
3 pcs
Polenta
2 tbsp
Salt
to taste
Saffron
1/2 tsp
Prosciutto
1 cup