Singara( সিংগারা)

 Singara, commonly known as "Samosa" in many parts of India, is a popular deep-fried snack filled with spiced potatoes, peas, and sometimes other vegetables or meat. It's especially popular in Bengal, where it's called "Singara" and has a slightly different filling style. Here’s a recipe for making Bengali-style Singara:

### Ingredients:

#### For the Dough:

- **2 cups all-purpose flour (maida)**

- **4 tablespoons ghee or oil**

- **1/2 teaspoon carom seeds (ajwain)**

- **Salt, to taste**

- **Water (for kneading)**

#### For the Filling:

- **4 medium-sized potatoes (boiled, peeled, and diced)**

- **1/2 cup green peas (boiled)**

- **1 teaspoon cumin seeds**

- **1 teaspoon ginger (grated)**

- **2 green chilies (chopped, optional)**

- **1/2 teaspoon turmeric powder**

- **1 teaspoon roasted cumin powder**

- **1 teaspoon garam masala**

- **1/2 teaspoon amchur (dry mango powder) or lemon juice**

- **1/2 teaspoon sugar**

- **Salt, to taste**

- **2 tablespoons oil (for cooking the filling)**

- **Oil for deep frying**

### Instructions:

#### Preparing the Dough:

1. In a large bowl, mix the all-purpose flour, carom seeds, salt, and ghee or oil.

2. Rub the ghee into the flour until the mixture becomes crumbly.

3. Slowly add water and knead the mixture into a firm dough. It should be slightly stiff, not too soft.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

#### Preparing the Filling:

1. Heat 2 tablespoons of oil in a pan over medium heat.

2. Add cumin seeds and let them crackle.

3. Add grated ginger and chopped green chilies, sauté for a minute.

4. Add the diced potatoes and green peas. Stir in turmeric powder, roasted cumin powder, garam masala, and salt.

5. Add sugar and amchur powder (or lemon juice) for tanginess. Mix well.

6. Cook the filling for a few minutes until everything is well combined. Remove from heat and let the filling cool down.

#### Shaping and Assembling the Singara:

1. After the dough has rested, divide it into small balls (about the size of a lime).

2. Roll each ball into a small circle (about 4-5 inches in diameter).

3. Cut the circle into two halves.

4. Take one half and form it into a cone shape by folding and sealing the straight edge with a bit of water.

5. Fill the cone with the potato-pea filling, then fold and seal the edges tightly, making sure the singara is properly sealed.

6. Repeat the process for all the dough and filling.

#### Frying the Singaras:

1. Heat oil in a deep pan over medium heat.

2. Fry the singaras in batches on low heat until they are golden brown and crispy. It may take 8-10 minutes per batch.

3. Drain the singaras on paper towels to remove excess oil.

### Serving:

- Serve hot singaras with tamarind chutney or ketchup.

- Enjoy them with tea as a perfect evening snack.

### Tips:

- For a variation, you can add roasted peanuts, cauliflower, or even paneer to the filling.

- Make sure to fry on low heat for a crispy and flaky texture.

Enjoy your delicious Bengali-style Singara!