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Singada Recipe

Gurkhas > Singada Recipe
Singada Recipe

Cooking Time — 20-40 mins

SINGADA —

Ingredients: 

  • 3-4 large boiled potatoes 
  • 2 big onions chopped 
  • 2-3 chopped green chilis 
  • 2 tbsp oil (for cooking the filing) 
  • ¼ cup roasted peanuts 
  • ½ cup green peas 
  • 1 tbsp crushed ginger and garlic 
  • 1 tbsp dried kasuri methi powder 
  • 1 tsp roasted cumin seeds powder 
  • 1 tsp curry powder 
  • ½ tsp fennel seeds/saunf 
  • 1 tsp roasted cumin seeds and red chili powder 
  • a pinch turmeric powder 
  • salt (as required)

 

For the dough: 

  • 1 cup all purpose flour
  • 2 tbsp oil
  • ½ tsp nigella seeds
  • ½ tsp salt
  • 50 ml water (room temperature)

 

Prepare the Dough 

  1. For the external layer, mix oil and flour with your hands properly. 
  2. Continue mixing till the flour is evenly coated with no lumps. 
  3. Add nigella seeds, salt and water. (The dough should neither be too soft nor too hard) 
  4. Cover it with a damp paper towel/muslin cloth and keep it aside. 

Make the Stuffing 

  1. Cut the potatoes to small pieces 
  2. Heat the oil and add cumin seeds 
  3. Let the cumin seeds crackle, and then add crushed ginger garlic and turmeric powder
  4. Saute till raw smell disappears 
  5. Add the green peas and saute till it becomes soft 
  6. Add boiled potatoes, fennel seeds powder, curry powder, roasted cumin seeds powder and salt. Mix well. 
  7. Turn off the heat and allow the mixture to cool 

Make the Samosas

  • Knead the dough again and prepare small lemon sized balls 
  • Make sure to cover the balls  with the paper towel/muslin cloth again when you are not working with them 
  • Roll it into a circle of around 12 cm in diameter. Cut it into two equal parts – now you have two semi-circles. 
  • Take one semi-circle, moisten the straight edge, and join the dry end of the straight edge with the moistened edge to make a cone. Press the joining well. 
  • Fill the cone with the prepared stuffing (keep some space free near the edges) 
  • Again moisten edges of the cone and fold it to close the opening of the cone. 
  • Press the edges and the seams well to ensure it stays put during frying. 
  • Fry it in hot oil on medium flame. (Preheat the oil in high flame for about 2-3 minutes)
  • Cook till golden brown, transfer to a paper towel-lined plate to drain the excess oil. 

 

Quick Taste Enhancer

Serve when medium hot with spicy plum sauce!

Bon Appétit!!

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