Singara

Singara

Savoury pastries

By
From
The Complete Asian Cookbook
Makes
32-36
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 large potatoes, boiled, peeled and diced
1/2 teaspoon chilli powder
1/2 teaspoon panch phora
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons lemon juice

Samoosa pastry

Quantity Ingredient
225g plain flour
3/4 teaspoon salt
1 tablespoon oil or ghee
oil or ghee, for deep-frying

Method

  1. To make the pastry, sift the flour and salt into a bowl, then add the oil and 125 ml lukewarm water and mix until well combined — you may need to add a little more water if the mixture is too dry. Knead for about 10 minutes, or until the pastry is elastic. Cover with plastic wrap and set aside while preparing the filling.
  2. To make the filling, put the potato in a bowl with the chilli powder, panch phora, cumin, salt and lemon juice and mix well to combine, being careful not to break up the potato.
  3. Take a small piece of pastry at a time, shape into a ball and roll out on a lightly floured work surface to make a circle with a 10 cm diameter. Cut each circle in half. Put a teaspoon of filling in the centre of each half circle and brush the edges with a little water. Fold the pastry over and press the edges together firmly. You will now have a triangular-shaped pastry. Repeat until all the pastry and filling is used.
  4. Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the singara, a few at a time, until golden brown. Drain on paper towel and serve hot.

Note

  • Both samoosa and singara can be made using spring roll wrappers. Cut into 6 cm strips the length of the pastry. Put a teaspoon of filling at one end and fold the pastry to enclose in a triangular shape. Moisten the end with a little water and press lightly to seal and enclose the filling.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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