Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 250 g - flour
  • 100 g - oil
  • salt to taste
  • 600 g - potato diced
  • 100 g - green peas
  • 1 tsp - Cuminutes seed
  • 20 g - ginger chopped
  • 1 tsp - red chilli powder
  • 10 - chopped green chilli
  • 2 tsp - anardana (dried pomegranate seeds)
  • 1/2 tsp - garam masala
  • 20 g - fresh coriander leaves
  • Oil to fry
  • Oil to cook

How to Make Singara

  • To make the dough, sieve the flour and add the oil and salt.
  • Mix well and knead to a smooth dough with water. Cover and keep in a refrigerator.
  • Take oil in a kadai and add cumin seeds. When it crackles, add chopped ginger and add the diced potatoes.
  • Cook on a low heat till potatoes are half cooked. Add the green peas, red chilli powder, chopped green chilli, anardana, salt and cook dry. Stir occasionally to prevent sticking.
  • Add garam masala and fresh coriander leaves.
  • Roll out the dough into six roundels and cut from the centre. Make a cone and seal the edges with water. Fill with the potato mixture and seal the edges as for samosa.
  • Deep fry in oil till crisp and brown.