Hello All of my Hiveian Friend! How are you? I hope all of you are being well. I am also well by the grace of Allah.Today I will share a new recipe with you and that is delicious and crispy singara recipe. This almost serves as part of my afternoon snack and I like it a lot.
Crispy singara
Singara is basically triangular or pyramid-shaped, with the outer part made of flour or atta. Various types of vegetables, including potatoes, are used to make the inner filling of the Singara, and meat or peanuts are also used with it.Singara is a popular street food. It tastes great with hot Singara tea or with tomato sauce or any other chutney.It is a very popular dish in various countries of the Asian continent, including Bangladesh.
I personally prefer home-made food over street food. I think home-made food is much healthier than outside food.That's why I try to make outside street foods at home. I may not succeed the first time, but if I try, I can make it much better. So I tried to make singara at home. And today I will share that recipe with you. I hope you like it a lot.
Required Ingredients
◇7-8 potatoes
◇3 onions (chopped)
◇1 tomato (chopped)
◇Ginger paste
◇Garlic paste
◇Cumin paste
◇5 - 6 chopped green chilies
◇2 tea spoon Chili powder
◇1½ tea spoon Turmeric
◇2 spoon Salt
◇Soybean oil
◇Two cups flour
◇peanut
I'm telling you step by step how to make singara.So, Friends! Let's start!
PreparationProcedure
Step - 01:
First, take two cups of flour in a bowl. Now add some salt and soybean oil and knead it well. It should be kneaded in such a way that when you press it with your hands, the flour sticks together and becomes crumbly.
Step - 02:
Then you have to knead the dough well by adding water. I have used a little more than half a cup of water for two cups of flour. In your case, the ratio of water may be a little more or less. It actually depends on the amount of flour we will use.
Step - 03:
After kneading the dough well, you have to brush soybean oil on it. So that the dough does not become hard when it comes into contact with air. Now the dough should be left to rest for 15 minutes. And of course, you have to keep in mind that the dough should not be too soft.
Step - 04:
Now I washed the potatoes thoroughly and discarded the peels. With the help of a knife, I cut the potatoes into small pieces so that they can be cooked quickly.
Step - 05:
Then put a pot on the stove and fry the chopped onion slices in soybean oil until they turn brown. Then add ginger, garlic and cumin paste to the onion slices and stir well.
Step - 06:
Then when the onions are well fried, add salt, turmeric powder and chili powder to it. After stirring for some time, add chopped tomatoes and stir well again.
Step - 07:
Then add the chopped potatoes. After stirring for a while, add water to the potatoes so that they can be cooked well.
Step - 08:
Then, when the water content reduces a bit, add the peanut to the potato and vegetable mixture. When the potato is well cooked and the water reduces, remove the vegetable from the stove.
Step - 09:
Now I kneaded the dough I had prepared earlier and divided it into small balls. From there, I made a small ball like a long bread.
Step - 10:
Then cut the loaf of bread into two. Take one part and wrap it around one end, forming a small pocket there.
Step - 11:
Then, put the potato and vegetable filling inside that small pocket-like part. Make sure that some part of the top is empty.Then, apply water around it and wrap the excess dough well, thus creating a singara.
Step - 12:
I have prepared the remaining singaras using the previous method.
Step - 13:
Place a pot on the stove and add the singaras with soybean oil. Then fry them slowly on medium flame. Be careful not to burn the singaras.When the singaras turn brown, remove them from the oven.
Results and ServingSuggestions
I arranged the singaras nicely on a plate for serving.Then I used some chopped onion, tomato slices and cucumber slices on it. To make it look very beautiful.Singara is best eaten hot. So try to serve it lukewarm. You can eat Singara with tomato sauce or any other chutney.
Hi readers and hivers! Thank you very much for reading my post. See you in the next post and everyone stay healthy and well.
About the Author
I am Ainun Nahar. You can also call me "Ainun" which is my nickname. I like to read and learn new things in my free time. I also have a hobby of traveling to new places. I like to share my experiences and feelings with people. I think it helps me to be friendly with others. If you like my posts then definitely comment.
