Most Popular Singara Recipes in Bangladesh (6 Singara Recipes)

Shingara, a beloved snack in South Asia, is a savory pastry filled with a variety of ingredients such as spiced potatoes, peas, and sometimes meat or other fillings. It’s deep-fried, resulting in a crispy, flaky exterior and a flavorful filling. In Bangladesh, Shingara is a popular snack served with tea, especially in the evening or during special occasions.

1. Kolija Shingara Recipe (Liver Shingara)

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 4 tbsp oil or ghee (clarified butter)
• 1 tsp salt
• Water as required

For the filling:

• 200g chicken or beef liver (kolija), cut into small cubes
• 1 large potato, boiled and diced
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1 bay leaf
• Salt to taste
• 2 tbsp oil for cooking
• Fresh coriander leaves (optional)
• Oil for deep frying

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Step-by-Step Instructions:

1. Prepare the dough:

• In a bowl, mix the all-purpose flour, salt, and oil/ghee. Rub the oil into the flour until the mixture resembles breadcrumbs.
• Slowly add water and knead the dough until it is smooth and firm.
• Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Cook the liver (kolija) filling:

• Heat 2 tbsp oil in a pan over medium heat. Add the bay leaf and chopped onions, cooking until they turn golden brown.
• Add the ginger-garlic paste and fry for 1-2 minutes until the raw smell disappears.
• Add cumin powder, coriander powder, turmeric, red chili powder, and salt. Stir well to combine.
• Add the liver pieces and cook for about 5-7 minutes, stirring occasionally, until the liver is cooked through.
• Add the diced boiled potato, green chilies, and garam masala. Mix well and cook for another 2-3 minutes.
• If using, add fresh coriander leaves for extra flavor. Remove the bay leaf and allow the mixture to cool down.

3. Assemble the Shingaras:

• Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle (around 6 inches in diameter).
• Cut the circle in half to form two semi-circles.
• Take one semi-circle and fold it into a cone shape, sealing the edge with water.
• Fill the cone with 1-2 tablespoons of the kolija mixture.
• Seal the top of the cone by pinching the edges together and folding them neatly, ensuring no gaps for the oil to seep in while frying.

4. Fry the Shingaras:

• Heat enough oil in a deep pan or wok for deep frying. Make sure the oil is hot but not smoking.
• Gently drop the Shingaras into the hot oil, frying in batches to avoid overcrowding.
• Fry on medium heat until they turn golden brown and crispy, turning them occasionally to ensure even cooking.
• Remove with a slotted spoon and place them on paper towels to drain excess oil.

 

2. Classic Potato Shingara Recipe

Ingredients:

• 2 cups all-purpose flour (for dough)
• 4 tbsp oil (for dough)
• 1 tsp salt
• Water (as needed)
• 2 large potatoes (boiled and cubed)
• 1 onion (chopped)
• 2 green chilies (chopped)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Oil for frying

Steps:

1. Prepare the dough: In a bowl, mix flour, salt, and oil. Slowly add water and knead until you get a smooth dough. Cover and let it rest for 30 minutes.
2. Prepare the filling: Heat 2 tbsp oil in a pan, add cumin seeds. When they splutter, add onions and green chilies. Cook until onions are soft. Add coriander powder, garam masala, and salt. Stir in boiled potatoes and cook for 3-4 minutes. Remove from heat and let the filling cool.
3. Assemble Shingara: Divide the dough into small balls. Roll each ball into a thin circle, cut it in half to form two semi-circles. Form a cone by sealing the straight edge of the semi-circle, fill it with the potato mixture, and seal the edges well.
4. Fry: Heat oil in a pan over medium heat. Fry the Shingaras until golden brown and crispy. Serve hot with chutney or ketchup.

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3. Chicken Shingara Recipe

Ingredients:

• 2 cups all-purpose flour (for dough)
• 4 tbsp oil (for dough)
• 1 tsp salt
• Water (as needed)
• 1 cup minced chicken
• 1 onion (chopped)
• 2 green chilies (chopped)
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• Oil for frying

Steps:

1. Prepare the dough: Follow the same steps as the classic potato Shingara to prepare the dough.
2. Cook the chicken: Heat oil in a pan and add the onions, green chilies, and ginger-garlic paste. Cook until onions are soft. Add minced chicken, cumin, coriander, and garam masala. Cook until the chicken is done. Adjust salt, and let it cool.
3. Assemble Shingara: Roll out the dough, cut it in half, form a cone, and fill it with the chicken mixture. Seal the edges.
4. Fry: Fry in hot oil over medium heat until golden and crispy.

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4. Beef Keema Shingara Recipe

Ingredients:

• 2 cups all-purpose flour (for dough)
• 4 tbsp oil (for dough)
• 1 tsp salt
• Water (as needed)
• 1 cup minced beef
• 1 onion (chopped)
• 2 green chilies (chopped)
• 1 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Oil for frying

Steps:

1. Prepare the dough: Same as previous recipes.
2. Cook the beef: Heat oil in a pan and add onions, chilies, and ginger-garlic paste. Fry until onions are golden. Add minced beef, cumin, coriander, and garam masala. Cook until the beef is well done. Let it cool.
3. Assemble Shingara: Form the dough into a cone, fill with beef mixture, and seal tightly.
4. Fry: Deep-fry until crispy and golden brown.

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5. Paneer (Cottage Cheese) Shingara Recipe

Ingredients:

• 2 cups all-purpose flour (for dough)
• 4 tbsp oil (for dough)
• 1 tsp salt
• Water (as needed)
• 1 cup paneer (crumbled)
• 1 onion (chopped)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp chili powder
• Salt to taste
• Oil for frying

Steps:

1. Prepare the dough: As with previous recipes.
2. Prepare the filling: Heat oil in a pan, add cumin seeds and let them splutter. Add onions, chili powder, garam masala, and salt. Stir in the crumbled paneer and cook for 3-4 minutes until combined. Let it cool.
3. Assemble Shingara: Form a cone from the dough, fill with paneer mixture, and seal the edges.
4. Fry: Fry until golden brown and crispy.

6. Vegetable Shingara Recipe

Ingredients:

• 2 cups all-purpose flour (for dough)
• 4 tbsp oil (for dough)
• 1 tsp salt
• Water (as needed)
• 1 carrot (diced)
• 1/2 cup peas
• 1 potato (boiled and cubed)
• 1 onion (chopped)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp turmeric powder
• Salt to taste
• Oil for frying

Steps:

1. Prepare the dough: Mix flour, salt, and oil. Add water gradually and knead into a smooth dough. Let it rest.
2. Cook vegetables: Heat oil in a pan, add cumin seeds, onions, and cook until soft. Add carrots, peas, turmeric powder, garam masala, and salt. Stir in boiled potatoes and cook for 5 minutes until the vegetables are done.
3. Assemble Shingara: Roll out the dough, form a cone with half a circle, and fill with the vegetable mixture. Seal properly.
4. Fry: Fry the Shingaras in medium heat until golden brown and crispy.

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