The Delicious Singara Recipe Learned from That Hostel Friend!

Welcome everyone, greeting you once again! Today I want to talk about a small recipe, and that is our famous singara. So today I thought of trying out this singara recipe. Actually, I learned this from a friend of mine who works in a hostel. He once made and treated us to these singaras, and that's when I saw how they are made. I tried it myself yesterday and thought I'd see how it turns out. While working on it, I managed to make pretty good singaras!
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​The method of making singaras is very simple. First, the inner filling or stuffing mixture of the singara needs to be prepared. For this, boiled potatoes are mashed and well-fried in a pan with a little oil, chopped onions, green chillies, a bit of turmeric powder, cumin powder, and salt to taste to make the filling.
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​Next, a soft dough or mixture needs to be prepared by kneading a suitable amount of flour with a little oil and salt. Small portions are cut from the dough, rolled out like small rotis, and cut in half.
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​After that, the roti piece is folded into a cone shape, filled with that potato stuffing or spice mix, and the edges are sealed or closed tightly so that they do not open up while frying.
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​Finally, heat a sufficient amount of soybean oil in a pan, and fry the singaras in deep oil over medium to low heat. Once they turn a light golden or brown color, they should be removed from the oil. Here is the moment of taking out the fried singaras while draining the oil from the pan:
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​A few simple, casual, and random thoughts from my amateur hands along with the cooking experience, I hope you will like it. I shot these pictures using one of my brother's phones because my own phone's camera isn't very good.
​Bye bye bye!