Singaras

Singaras

By
From
Encyclopedia of Food and Cookery
Makes
64

Ingredients

Quantity Ingredient
500g potatoes
2 teaspoons curry powder
2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon black mustard seeds
30g ghee or butter
600g plain flour
310ml water
oil, for deep-frying

Method

  1. Boil potatoes in their skins and when cooked, but still firm, peel and cut into 6 mm dice. Sprinkle curry powder, salt and seeds evenly over and mix lightly.
  2. Rub soft ghee or butter into flour. Make a well in the centre, then add all the water at once to make a soft dough. Knead well until smooth and elastic.
  3. Divide into 32 pieces and roll each into a ball. Roll out each one thinly on a floured board, with a lightly floured rolling pin, to a circle about 10 cm across. Cut each circle in 2 with a sharp knife.
  4. Moisten edges of each half-circle and put a spoonful of potato mixture on each. Fold over and press edges well together. From each circle, you will get 2 triangular-shaped pastries.
  5. When all are made, fry in deep hot oil until puffed and golden. Drain on paper towels. Serve hot or cold.
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