2:54 Minutes
Recipes
4 Servings
Singara, the Bengali version of samosa, is a crispy and flavourful snack filled with spiced potatoes and peas. Made using King’s Soyabean Oil, these singaras turn perfectly golden, crunchy, and delicious, making them ideal for tea-time or festive occasions.
This recipe delivers authentic Bengali-style singara with a flaky outer crust and a spicy, aromatic filling. King’s Soyabean Oil ensures even frying, giving the singaras a crisp texture without making them greasy.
Singara has a crispy outer layer with a mildly spicy, tangy, and savoury filling. The filling is cooked with aromatic spices and then deep-fried on low to medium heat for a perfectly flaky textur
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take refined flour (maida) in a mixing bowl.
Add ajwain (carom seeds), salt, and a small amount of oil.
Rub the oil into the flour until it forms a crumb-like texture.
Gradually add water and knead into a firm dough.
Ensure the dough is not too soft for a crisp texture.
Cover and let it rest for 20–25 minutes.
Heat King’s Soyabean Oil in a pan on medium flame.
Add mustard seeds, coriander seeds, and fennel seeds.
Add a pinch of hing and fresh curry leaves.
Add chopped green chillies and grated ginger, sauté briefly.
Add boiled potatoes and green peas, mixing well.
Add turmeric powder, dry mango powder, coriander-cumin powder, and salt.
Cook until the mixture is well combined and slightly dry.
Garnish with freshly chopped coriander leaves and let it cool.
Divide the dough into small portions and roll into oval discs.
Cut each disc into half to form two semi-circles.
Shape each half into a cone by folding and sealing the edges.
Fill the cone with the prepared potato mixture.
Seal the top edges properly to prevent filling from leaking.
Ensure the singaras are tightly sealed and evenly shaped.
Heat King’s Soyabean Oil in a deep pan on low to medium heat.
Add the singaras slowly into the oil.
Fry in batches without overcrowding the pan.
Turn occasionally to ensure even cooking.
Fry until they turn golden brown and crispy.
Slow frying helps achieve a flaky and crunchy texture.
Remove the singaras and place them on absorbent paper.
Serve hot with green chutney or tamarind chutney.
Pair with a cup of tea for a perfect snack.
Enjoy the crispy texture and spicy filling.
Best served fresh and hot for maximum crunch.
King’s Soyabean Oil is ideal for deep frying snacks like singara due to its high smoke point and ability to give a crisp, non-greasy finish.
King’s Soyabean Oil offers a neutral taste, while mustard oil adds a stronger flavour and ghee adds richness that may change the traditional taste of singara.
Use a firm dough, keep the filling dry, and fry on low heat for a crispy texture.
King’s Soyabean Oil is a great option as it ensures even frying and crispiness.
This can happen due to high frying temperature or moist filling. Always fry on low heat.
Yes, but deep frying gives the best crispy and flaky texture.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
