Wash the liver and marinate them with the grammasala for 15 minutes .
Heat oil and add the chopped onion and fry until translucent. Add the ginger-garlic paste, chili-turmeric-coriander powder, salt. Cook very well adding water little by little . Add the potatoes. Now add the liver and cook very well.
Add little water and when the liver is done add the split green chilies and grammasala powder.
Dry out the gravy completely.
For dough take 2 cups flour and 1/2 cup water with oil. Make nice and smooth dough. Make small round ball and roll each dough into an oval shape and cut each oval in half.
Take half of oval and make a cone and seal the edges with water. Fill with the potato and liver stuff and seal the edge.
Heat the frying pan with the oil for deep fry on low medium and fry the singara.
