Ingredients

• 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.