Singharas

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

Preparation info

Makes
24

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

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
Wedding/Marriage
Spicy

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