Authentic Singara Recipe- Potato, Pea & Cauliflower Indian Pastries

Last Updated on 5 months ago by Neha Deshmukh

Authentic Singara Recipe – Potato, Pea & Cauliflower Indian Pastries

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Singara. These flaky, golden pastries, packed with a flavourful potato, pea, and cauliflower filling, are a staple in Bengali households (and increasingly, all over India!). I remember my thamma (grandmother) making these for every festival, and the aroma would fill the entire house. It’s a little bit of effort, but trust me, the result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

Singara isn’t just a snack; it’s a feeling. It’s the perfect accompaniment to a rainy afternoon with a cup of chai, a festive gathering, or simply a cozy night in. This recipe delivers that authentic taste and satisfying crunch you crave. Plus, I’ll share all my tips and tricks to ensure your Singaras turn out perfectly every time.

Ingredients

Here’s what you’ll need to create these delightful Singaras:

• 2 cups all-purpose flour (approximately 250g)
• 4 tablespoons oil (plus extra for frying – about 500ml)
• 1 teaspoon salt
• 150 grams cauliflower, chopped into small florets
• 1 cup green peas
• 225 grams potatoes, diced
• 1 tablespoon oil
• 0.5 teaspoon panch phoron
• 0.33 cup chopped onions
• 1 teaspoon ginger paste
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon Kashmiri red chili powder
• 0.5 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 3 tablespoons roasted peanuts
• 0.25 teaspoon sugar

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Panch Phoron: This Bengali five-spice blend (fennel, nigella, mustard, cumin, and fenugreek seeds) is key to the authentic flavour. It’s readily available in Indian grocery stores, and honestly, it’s a game-changer. It adds such a warm, aromatic depth.
• Oil for Frying: Traditionally, mustard oil is used for deep-frying in many parts of India, especially for Singara. It imparts a unique flavour, but you can use vegetable oil or sunflower oil if you prefer.
• Kashmiri Chili Powder: Don’t skip this! It gives the filling a beautiful vibrant red colour without adding too much heat. It’s all about the visual appeal, you know?
• Flour: All-purpose flour works best for a flaky pastry.
• Potatoes: Use a starchy potato like Yukon Gold for the best texture in the filling.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the vegetables: First, chop the cauliflower into small florets, rinse the peas, and dice the potatoes. Having everything prepped makes the process so much smoother.
2. Make the stuffing: Heat 1 tablespoon of oil in a pan. Add the panch phoron and let it splutter – that’s where the magic happens! Then, sauté the chopped onions and ginger paste until golden brown.
3. Add spices and vegetables: Now, add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for another minute, then add the diced potatoes, cauliflower florets, and green peas.
4. Cook the filling: Add about ½ cup of water, cover, and simmer until the vegetables are tender – about 15-20 minutes. Once cooked, mash the potatoes slightly (leaving some chunks is nice!), and mix in the roasted peanuts and sugar. Taste and adjust seasoning if needed. Set aside to cool completely.
5. Prepare the dough: In a large bowl, combine the flour, 4 tablespoons of oil, and salt. Gradually add water, kneading until you form a firm, smooth dough. Cover and let it rest for at least 30 minutes. This resting period is crucial for a flaky pastry.
6. Shape the Singara: Divide the dough into small, equal-sized balls. Roll each ball into a thin circle. Cut each circle in half. Take one half, apply a little water to the straight edge, and form a cone. Fill the cone with 2-3 tablespoons of the cooled potato mixture. Seal the edges tightly, pressing to ensure no filling escapes.
7. Fry: Heat oil in a deep frying pan or wok over medium heat. Carefully add the Singaras, a few at a time, and fry until golden brown and crispy – about 5-7 minutes per batch. Drain on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy Singaras.
• Make sure the filling is completely cool before stuffing the Singaras. Warm filling can make the dough sticky and difficult to work with.
• Seal the edges of the Singaras really well. No one wants a burst of filling during frying!

Variations

• Vegan Singara Adaptation: Simply ensure your oil is plant-based! The recipe is naturally vegan.
• Gluten-Free Singara Adaptation: Experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca flour often works well, but you might need to adjust the water quantity.
• Spice Level Adjustment: For a milder flavour, reduce the amount of Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper or green chili paste to the filling.
• Festival Adaptations: During Durga Puja in Bengal, Singara is a must-have! Some families also add a touch of grated coconut to the filling during this time.

Serving Suggestions

Singara is best enjoyed hot and crispy! Serve with your favourite chutney – I love mine with a tangy tamarind chutney or a refreshing mint-coriander chutney. A cup of hot chai is the perfect pairing.

Storage Instructions

Leftover Singaras can be stored in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven or air fryer to restore their crispness.

FAQs

What is Singara and how is it different from Samosa?

Singara and Samosa are both popular Indian pastries, but they have distinct differences. Singara is typically cone-shaped and filled with a potato, pea, and cauliflower mixture, while Samosa is usually triangular and filled with a spicier potato and pea mixture. Singara is particularly popular in Eastern India, especially Bengal.

Can I make the Singara filling ahead of time?

Absolutely! You can prepare the filling a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the Singaras.

What is the best way to get the Singara pastry extra crispy?

Resting the dough is key! Also, frying in medium-hot oil and not overcrowding the pan will help achieve that perfect crispness.

Can I bake these Singaras instead of frying?

While frying gives the best results, you can bake them! Brush the Singaras with oil and bake at 180°C (350°F) for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried ones, but still delicious.

What can I serve with Singara besides chutney?

Singara also pairs well with a cup of hot tea, raita (yogurt dip), or even a simple tomato ketchup!

Enjoy making these Singaras! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!