Authentic Bengali Singara-Spicy Potato SamosaVeg

1

Heat 1 tbsp of ghee in a wok over high flame.

2

Add dried red chillies and 1 tsp of paanch phoron (a blend of fenugreek, fennel, mustard, cumin, and onion seeds).

3

Add 300g of boiled, peeled, and hand-crushed potatoes.

4

Stir in 1/2 tsp turmeric powder, 1 tsp garam masala, chopped coriander leaves, and salt to taste.

5

Cook on medium-low flame for 5–7 minutes, then set aside to cool completely.

1

On a clean surface, place 1 cup of all-purpose flour and create a well in the center.

2

Add 2 tsp of ghee and salt, mixing with your fingers until the texture resembles breadcrumbs.

3

Gradually add 1/3 cup of cold water to form a stiff dough.

4

Cover with a damp cloth and let it rest.

1

Roll the dough into a thin cylinder and cut into smaller pieces.

2

Roll each piece into a thin disc, then cut it in half.

3

Form a triangular pocket by bringing the two ends together.

4

Stuff with a lemon-sized portion of the potato mixture and seal the edges using a touch of cold water.

5

Ensure the edges are pinched perfectly to avoid leaks.

6

Deep fry on medium-low flame for at least 15 minutes until they turn crisp and golden.