Singara
Snacks • India
About Singara
Bengali samosa — triangular fried pastry stuffed with spiced potato, peanut, and cauliflower. Crispier and smaller than the North Indian samosa.
How to Make Singara (Traditional & Healthy Version)
Singara, the beloved snack from East India, particularly West Bengal, is a crispy, golden parcel filled with a delicious spiced potato and vegetable mixture. Often confused with the North Indian samosa, Singara is distinct in its lighter, flakier crust and the subtle blend of Bengali spices used in the filling. This teatime favorite is a staple in Bengali households and is especially savored during monsoon rains, Durga Puja festivities, or as an evening snack with a hot cup of chai. The unique layering of the crust sets Singara apart, making each bite an irresistible combination of crunch and melt-in-the-mouth filling. Choosing healthier ingredients and baking instead of deep-frying makes this recipe an excellent fit for calorie-conscious food lovers. Packed with veggies and made using whole wheat atta, this lighter version ensures you can enjoy the authentic flavors of Bengal without guilt. Whether you’re celebrating a festival or simply craving a traditional Indian snack, Singara offers an inviting taste of East Indian culinary heritage, delivering both satisfaction and nutrition in every bite.
Ingredients(for 2 medium singaras per serving)
- 1 cup Whole wheat atta (flour) (आटा; for outer crust)
- 2 medium Potatoes (boiled and mashed (आलू))
- 1/4 cup Peas (fresh or frozen (मटर))
- 1/4 cup Carrots (finely chopped (गाजर))
- 2 tbsp Roasted peanuts (optional for crunch (मूंगफली)) - optional
- 1 tsp Ginger (grated (अदरक))
- 1 Green chili (finely chopped (हरी मिर्च)) - optional
- 1/2 tsp Cumin seeds (जीरा)
- 1/4 tsp Turmeric powder (हल्दी)
- 1/2 tsp Garam masala (गरम मसाला)
- To taste Salt (नमक)
- 2 tbsp Refined oil (for dough and brushing)
- As needed Water (for dough)
Instructions
- 1
Prepare the dough by mixing whole wheat atta with 1 tbsp oil and a pinch of salt. Add water slowly and knead into a firm, smooth dough. Cover and set aside for 10 minutes.
10 minutes
Add oil to the atta to achieve a flaky, crispy texture.
- 2
For the filling, heat 1 tbsp oil in a pan. Add cumin seeds, then ginger and green chili. Sauté until aromatic.
2 minutes
Don’t burn the spices; keep the flame low for best flavor.
- 3
Add chopped carrots and peas. Cook for 2-3 minutes until vegetables soften. Add boiled potatoes, turmeric, garam masala, and salt. Mix well.
5 minutes
Mash the potatoes slightly for a cohesive filling.
- 4
Stir in roasted peanuts for crunch (optional). Cook for another minute, then let the filling cool.
2 minutes
Cool the filling completely before stuffing to prevent soggy crust.
Why This Dish is Healthy
This healthier Singara recipe is ideal for calorie-conscious eaters because it uses whole wheat atta instead of refined flour and is baked instead of deep-fried, dramatically reducing unhealthy fats. The inclusion of vegetables increases fiber and micronutrient intake, supporting digestive health and immunity. Minimal oil usage and plant-based ingredients make it heart-friendly and suitable for most diet plans, including vegetarian and vegan lifestyles.
Singara is a balanced snack providing complex carbohydrates from whole wheat atta and potatoes, plant protein from peas, and healthy fats from minimal oil. Carrots and peas add essential vitamins like vitamin A, C, and fiber. The use of roasted peanuts boosts protein and healthy fats, while spices like ginger and cumin aid digestion and have anti-inflammatory properties. Each serving (2 singaras) contains around 270 calories, 5g protein, 34g carbs, and 13g fat, making it suitable for a light meal or snack.
Pro Tips
- 💡Tip 1: Ensure the dough is stiff to avoid oily or soggy singaras.
- 💡Tip 2: Let the filling cool before stuffing to prevent the crust from becoming soggy.
- 💡Tip 3: For extra flakiness, add a teaspoon of ghee to the dough.
Storage & Serving
Store leftover singaras in an airtight container at room temperature for up to 8 hours. For longer storage, refrigerate and reheat in an oven or tawa to retain crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 34.0 g |
| Total Fat | 13.0 g |
| Fiber | 3.0 g |
