Crispy, golden triangular pastries stuffed with spiced potato, peas, and aromatic cumin — Bangladesh's favorite tea-time snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Make dough: mix flour, oil, and salt. Add cold water gradually to form a stiff dough. Rest 20 min.
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2
For filling: fry cumin seeds in oil, add potatoes, peas, turmeric, coriander, chillies, and salt. Mash slightly.
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3
Roll dough thin, cut into semicircles.
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4
Fold each semicircle into a cone, seal edge with water. Fill with potato mixture.
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5
Seal the top edge firmly, pressing with a fork.
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6
Deep fry at 160°C until golden and crispy, about 5-6 min. Drain and serve hot.
Did You Know?
In Dhaka offices, the 4 PM singara-and-tea break is so sacred that meetings are routinely scheduled around it.
Chef's Notes
Equipment Tips
- deep fryer or wok
- rolling pin
- mixing bowls
Garnishing
green chutney
Accompaniments
masala tea, chotpoti
The Story Behind Singara
Singara is the Bangladeshi version of the samosa, adapted from Mughal court snacks. The Bengali version uses a thinner, crispier pastry than its Indian cousin and favors a simpler potato-pea filling over the more complex fillings found elsewhere. It became inseparable from the Bengali tradition of adda — the art of conversation over tea.
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