For wrapper:

  • 2 cups flour
  • 1/2 cup water or as you needed to make hard dough
  • salt
  • 4 tbsp. oil
  • Extra flour for coating the dough

For filling:

  • 3 potatoes(boiled and cut into small cubes)
  • 1/4cup chickpeas (boiled)
  • 2tbsp Oil
  • 1/4 tsp whole cumin
  • 1/2cup onion, finely diced
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • salt to taste
  • 1 tbsp juice of lemon
  • 1/4cup chopped coriander
  • 1tbsp green chilies, chopped       

Preparing filling:

Heat the oil, then add the cumin seeds. Let them splutter then add the chopped onion. Fry for a couple of minutes, then add the ginger and garlic pastes.
Then add salt, turmeric powder, chilli powder, garam masala powder and coriander powder.
Now add the peas and fry them a little bit until they soften. Then add the potatoes, green chilli and lemon juice. Cook until the potatoes are little bit mashy.
Finally add the freshly chopped coriander leaves. Turn off the heat and set aside.

Preparing singara:

Mix all wrapper ingredients together and knead until smooth. Dough should be little bit hard. Let set it rest for 20 minutes.
Divide the dough into 8 balls.
Coat with flour and roll out each dough into thin oval shape ruti.


Then cut it into half oval shapes like picture.



Take each half and form it into a cone, sealing the ends together using water and pressing with your fingers.


Add the filling into it, then using a bit of water, press and seal two sides and the top opening shut.



Once all are done, Heat oil well and deep fry the singara till golden brown.


Enjoy with sauce or chutney.


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