Singara Recipe | Bengali Shingara
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (9)

Singara Recipe | Bengali Shingara

NUTRITION · PER SERVING75M COOK
CAL 9%·PRO 8%
CARBS 18G38% OF CAL
3G FIBER14G OTHER1G TOTAL SUGAR
FAT 12G56% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Bengali fried pastry filled with spiced potatoes, cauliflower, and peas. A savory tea-time snack and appetizer from Bengal.

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Nutrition & ingredients

Ingredients

serves 14
  • 150 grams cauliflower (or 1.5 cups chopped tiny cauliflower florets)
  • 225 grams potatoes (or 3 medium potatoes or 1.25 cups chopped small potato cubes)
  • 1 cup green peas (- fresh, 135 grams)
  • 1 tablespoon oil
  • ½ teaspoon Panch Phoron
  • ⅓ cup onions (- finely chopped, 60 grams or 1 medium-sized)
  • 1 teaspoon ginger paste (or 1 inch ginger, crushed to a fine paste in mortar-pestle)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri chilli powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 4 to 5 tablespoons water (or add as required)
  • salt (as required)
  • ¼ teaspoon sugar (or add as required)
  • 3 tablespoons roasted peanuts (or salted peanuts)
  • 2 cups all-purpose flour
  • 4 tablespoons oil
  • 1 teaspoon salt (or add as required)
  • ½ to ⅔ cup water (or add as required)
  • oil (as required for deep frying)
PREP
45M
SODIUM
256MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.