Alur Shingara

Serves 1
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Directions

  1. 1In a bowl, add maida, black cumin, butter, salt, and sugar.
  2. 2In a bowl, add maida, black cumin, butter, salt, and sugar.
  3. 3In a bowl, add maida, black cumin, butter, salt, and sugar.
  4. 4Mix all ingredients well until crumbly.
  5. 5Mix all ingredients well until crumbly.
  6. 6Mix all ingredients well until crumbly.
  7. 7Add room temperature water gradually and mix.
  8. 8Add room temperature water gradually and mix.
  9. 9Add room temperature water gradually and mix.
  10. 10Knead everything together to form a dough, then let it rest for half an hour.
  11. 11Knead everything together to form a dough, then let it rest for half an hour.
  12. 12Knead everything together to form a dough, then let it rest for half an hour.
  13. 13In a pan, add mustard oil, panch phoron, dry chilli, and bay leaf.
  14. 14In a pan, add mustard oil, panch phoron, dry chilli, and bay leaf.
  15. 15In a pan, add mustard oil, panch phoron, dry chilli, and bay leaf.
  16. 16Fry for sometime, then add chopped potatoes.
  17. 17Fry for sometime, then add chopped potatoes.
  18. 18Fry for sometime, then add chopped potatoes.
  19. 19Cook for five minutes, then add ginger-garlic paste, red chilli powder, turmeric powder, and salt.
  20. 20Cook for five minutes, then add ginger-garlic paste, red chilli powder, turmeric powder, and salt.
  21. 21Cook for five minutes, then add ginger-garlic paste, red chilli powder, turmeric powder, and salt.
  22. 22Add cumin powder and mix well.
  23. 23Add cumin powder and mix well.
  24. 24Add cumin powder and mix well.
  25. 25Add water and cook until the potatoes are tender.
  26. 26Add water and cook until the potatoes are tender.
  27. 27Add water and cook until the potatoes are tender.
  28. 28Add garam masala powder and coriander leaves.
  29. 29Add garam masala powder and coriander leaves.
  30. 30Add garam masala powder and coriander leaves.
  31. 31Add onion, sugar and salt, then mix well and remove from heat.
  32. 32Add onion, sugar and salt, then mix well and remove from heat.
  33. 33Add onion, sugar and salt, then mix well and remove from heat.
  34. 34Knead the dough again and divide it into portions.
  35. 35Knead the dough again and divide it into portions.
  36. 36Knead the dough again and divide it into portions.
  37. 37Roll out each portion into a circle.
  38. 38Roll out each portion into a circle.
  39. 39Roll out each portion into a circle.
  40. 40Cut the circle into eight equal parts.
  41. 41Cut the circle into eight equal parts.
  42. 42Cut the circle into eight equal parts.
  43. 43Add the potato stuffing to each part.
  44. 44Add the potato stuffing to each part.
  45. 45Add the potato stuffing to each part.
  46. 46Fold each part to form a samosa shape and seal the edges with water.
  47. 47Fold each part to form a samosa shape and seal the edges with water.
  48. 48Fold each part to form a samosa shape and seal the edges with water.
  49. 49Heat oil in a pan and deep fry the samosas over low to medium heat until golden brown.
  50. 50Heat oil in a pan and deep fry the samosas over low to medium heat until golden brown.
  51. 51Heat oil in a pan and deep fry the samosas over low to medium heat until golden brown.

Ingredients

  • 1 cup maida
  • 1 cup maida
  • 1 cup maida
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0.5 tsp black cumin
  • 0.5 tsp black cumin
  • 0.5 tsp black cumin
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0.33 cup room temperature water
  • 0.33 cup room temperature water
  • 0.33 cup room temperature water
  • 2 tbsp room temperature water
  • 2 tbsp room temperature water
  • 2 tbsp room temperature water
  • 1 tbsp mustard oil
  • 1 tbsp mustard oil
  • 1 tbsp mustard oil
  • 1 tsp panch phoron
  • 1 tsp panch phoron
  • 1 tsp panch phoron
  • 2 pieces dry chilli
  • 2 pieces dry chilli
  • 2 pieces dry chilli
  • 1 piece bay leaf
  • 1 piece bay leaf
  • 1 piece bay leaf
  • 1 cup potato
  • 1 cup potato
  • 1 cup potato
  • 0.5 tsp red chilli powder
  • 0.5 tsp red chilli powder
  • 0.5 tsp red chilli powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp garam masala powder
  • 1 tsp garam masala powder
  • 1 tsp garam masala powder
  • 0.33 cup coriander leaf
  • 0.33 cup coriander leaf
  • 0.33 cup coriander leaf
  • 0.5 tsp garlic and ginger paste
  • 0.5 tsp garlic and ginger paste
  • 0.5 tsp garlic and ginger paste
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 0.33 cup onion
  • 0.33 cup onion
  • 0.33 cup onion

Tips

  • Butter can be substituted with cooking oil.
  • Hotels use dalda instead of butter.
  • For the second batch of frying, let the oil cool down slightly before adding singaras.