Singharas

Name: Singharas
Yield: Makes 24
Cuisine: India
Ingredients: 5 cm (2 inch) piece of ginger, grated; 500 g (1 lb 2 oz) minced (ground) lamb; 150 g (1 cup) peas; 250 g (2 cups) maida or plain (all-purpose) flour; 1 teaspoon ground turmeric; 3 green chillies, chopped; 1 large onion, finely chopped; 4 garlic cloves, crushed; 3-4 curry leaves; 6 cloves; 1 cardamom pod; 2 tablespoons ghee or oil; 2 cinnamon sticks; oil for deep-frying; 2 tablespoons ghee; 4 ripe tomatoes; 1 teaspoon garam masala

Preparation info

Makes
24

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Singharas, the bengali version of samosas, are little parcels served at every Indian wedding or festival as well as being a popular tiffin dish. Samosas are semi-circular in shape, while singharas are triangular. The vegetable filling can be used.

Ingredients

Pastry

250 g (2 cups) maida or plain (all-purpose) flour
2 t

Asia
India
Starter
Snack
Spicy
Wedding/Marriage

Method

To make the pastry, sift the maida and a pinch of salt into a bowl. Rub in the ghee until the mixture resembles breadcrumbs. Add 125 ml (½ cup) warm water, a little at a time, to make a pliable dough. Turn