Back to 14 servings filling 3 medium potatoes, boiled, skin left on, cut into small cubes 1 cup green peas, fresh or defrosted 3 tablespoons roasted peanuts, roughly crushed 2 tablespoons vegetable oil, or mustard oil 0.5 teaspoon panch phoron, Bengali five-spice blend 1 medium onion, finely chopped 1 teaspoon ginger paste 2 green chillies, finely chopped 0.25 teaspoon turmeric powder 0.5 teaspoon red chilli powder, Kashmiri for color 0.5 teaspoon coriander powder 0.5 teaspoon cumin powder 0.5 teaspoon garam masala, or bhaja masala, stirred in at the end 0.25 teaspoon sugar 4 tablespoons water, add more if sticking salt, to taste dough 2 cups all-purpose flour, maida 4 tablespoons oil or ghee, rubbed into the flour 1 teaspoon salt 0.5 cup warm water, to about 2/3 cup, added gradually frying vegetable oil, for deep frying
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1 Step 1: Mix the flour, salt and oil or ghee, rubbing with your fingertips until it resembles breadcrumbs. Add warm water gradually and knead into a smooth, firm dough.2 Step 2: Cover the dough with a damp cloth and rest it for at least 30 minutes.3 Step 3: Heat 2 tablespoons oil over low heat, add the panch phoron and let it sputter, then add the onion and cook until translucent.4 Step 4: Add the ginger paste and green chillies and cook until the raw smell goes. Add the turmeric, chilli, coriander and cumin powders and stir briefly on low heat.5 Step 5: Add the potatoes and sauté for 1 minute, then add the peas, salt and sugar. Add 4 tablespoons water, cover and simmer on low to medium-low until the vegetables are just tender, adding a splash more water if it sticks.6 Step 6: Switch off the heat, stir in the peanuts and garam masala, and let the filling cool completely to room temperature.7 Step 7: Divide the dough into equal pieces and roll each into a ball, then a disc about 7 to 8 inches across. Cut each disc in half.8 Step 8: Wet the straight edge of each half, overlap the edges and seal into a cone. Fill with a spoonful of the cooled filling, pinch the top closed and seal well with no cracks. Keep shaped pieces covered with a damp cloth.9 Step 9: Heat oil over medium heat. Lower the singaras in gently, 2 to 4 at a time, then reduce the heat to low to medium-low.10 Step 10: Turn each singara as its side turns light golden, frying until an even golden crust forms all over, about 5 to 6 minutes per batch.11 Step 11: Drain with a slotted spoon onto paper towels. Serve hot or warm with fried green chillies, tamarind chutney or mint chutney.getsaucepan.com/r/3a256e92-df59-5505-8ced-016d393ef44e
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