Singada

Singada

Puffs filled with spiced potatoes

Ingredients

For filling

  • 3 Large potatoes, boiled and cubed
  • 1/2 cup Green peas
  • 2 large onions chopped
  • 1 tablespoon Crushed ginger & garlic
  • 2 -3 green chillies- chopped
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/4 cup Roasted peanuts
  • turmeric powder- a pinch
  • 1 teaspoon Roasted cumin seeds & red chilii powder (Jeera lanka gunda)
  • 1/2 teaspoon Fennel seeds powder/ Saunf
  • 1 teaspoon curry powder
  • 1 tablespoon Dried kasturi methi powder
  • salt as per the taste

For cover

  • 1 1/2 cups All purpose flour / Maida
  • 3 1/2 tablespoons Oil/ butter
  • 1 teaspoon Nigella seeds/ kala jeera
  • Salt as required
  • Oil for frying

Instructions

  1. Heat oil. Crackle cumin seeds, onions and green chillies. Saute till onions are translucent. Add peanuts, crushed ginger garlic & turmeric powder. Saute for a while.
  2. Add dried kasturi leaves and green peas. Saute till peas are soft. Add the boiled potatoes, salt, fennel seeds powder, roasted cumin seeds powder & curry powder. Mix well.
  3. Turn off the heat & allow the mixture to cool.
  4. Mix flour and oil. Add salt, nigella seeds and water to make tight dough.
  5. Divide dough into lemon sized balls. Roll a ball to make semi ciruclar flat bread. Using your hand make this into a cone. Fill with stuffing. Apply water at the edges and close edges with your fingers.
  6. Deep fry the filled samosas on medium flame till golden brown.
  7. Serve Singada hot with chutney.

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