Singaragulo hot crispy home made!
Let's know how to make Singara:
Materials
Outer cover: 2 cups flour, 1 teaspoon kaljira, salt, water and oil as required.
Pur: Cut 2 cups of potato into cubes, 1 cup of cauliflower or carrot cut into cubes, anise - 1 teaspoon, cumin - 1/2 teaspoon, fenugreek 1/2 teaspoon, 2 onions, 4-6 green peppers, ginger extract - 2 teaspoons, cumin seeds and powder - 1 teaspoon, cinnamon powder - 1 teaspoon and salt to taste.
Singarapranali
Make strong dough with flour and oil kaljira, salt, water. Cover with a damp cloth for an hour.
Now do the whole thing. Heat half a cup of oil in a pan and mix fennel, cumin and fenugreek together and fry in oil. Add vegetables with onion, green chillies, ginger and 1 bay leaf. Cover with salt and cook over low heat. No need to give extra water. When the vegetables are well cooked and cooked, take them down with cumin and cinnamon powder and cool them.
Divide the yeast into 10 equal parts. There will be 20 Singaras. Cut each yeast into two egg-shaped sand knives in the middle. Fold like a squirrel. Fill the mouth well and close it well.
When all the Singaras are ready, heat the oil in a pan and fry on a low flame for a while.
To make Singara special, you can put nuts, chicken liver or small pieces of meat inside the pur.
Serve hot singara with sauce of choice.