Recipe: Indian Singara with Ginger

Fritters with spices and aromatic herbs
September 10, 2009

The taste of fried stuffed ravioli, the smell of indian spices, the pleasure of putting the hands in the dough. All in a single recipe!

Singara with Ginger

Singara with Ginger

Serves four:
200g all-purpose flour
1 tbsp ghee (clarified butter)
3 tbsp milk
7g dried yeast
1 boiled potato
1/2 onion
1 tomato
1 small piece of ginger
1 red chili
1 tsp garam masala

Pour dry yeast in warm milk.
Mix all-purpose flour with ghee and a pinch of salt, then add the yeast mixture.
Gradually pour some water, and work the mixture into a dough. Let rest.
Meanwhile mince the onion and the ginger, and fry them in a pan with ghee or butter until tender. Add the tomato cut into small cubes and cook five minutes.
Peel the potato and cut into smal pieces. Add the potato, chili and garam masala to the pan. Cook five minutes and remove from heat.
Roll the dough out thin and use a cookie cutter to cut round shape discs, 10cm in diameter.
Stuff the singara with the vegetables and close them well.
Fry in hot oil until golden brown and serve hot.

Hot to prepare Homemade Garam Masala.

FenugreekUn anno fa:

Autumn sowing: fenugreek

I'm sending this to Susan for her Yeast Spotting event.

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Author: SallyBR (URL)

Just saw your post at Yeastspotting... loved the recipe!

could you tell me how long the dough needs to rest?

thank you!

Author: Hillary (URL)

Thanks for teaching me what a singara is! I had no idea they existed!

Author: Graziana

SallyBR, let the dough rest during the time you prepare the vegetables, it doesn t need to rise more

Author: SallyBR (URL)

Thank you very much! I also had never heard of singara, and intend to make it very soon.... I am glad I found your blog!

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