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.
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 125ml (½cup) warm water, a little at a time, to make a pliable dough. Turn