All purpose flour – 1 cup
Oil – 4 teaspoons + oil for deep fry
Water (warm)– to make dough
Salt – to taste
Potato – 1 medium (peel and cut in small cubes)
Cauliflower – 2 florets (cut into small pieces)
Green peas – 1 tablespoon
Peanut – 1 tablespoon
Turmeric powder – a pinch
Sugar – 1/2teaspoon
Cumin powder – 1/4 teaspoon
Coriander powder – 1/4 teaspoon
Garam masala – 1/8 teaspoon
Panch phoron – 1/8 teaspoon
Bay leaf – 1
Dried red chili – 1
Asafetida (hing) – a pinch
Method:
Heat 3 teaspoons of oil in a pan.
Add bay leaf, dried red chili, asafetida and panch phoron.
When panch phoron starts to splatter add potato and cauliflower. Stir for few minutes.
Then add salt, turmeric powder, sugar, cumin powder and coriander powder. Mix well.
Now add peanuts and green peas and cook covering it until potatoes are tender. If required add very little water. The curry should be dry but not like fry.
Now add garam masala powder and turn off the heat. Let the curry be cool.
Mix flour and salt into a bowl.
Add 1 teaspoon oil and enough warm water to make firm dough. Knead the dough on a floured surface until smooth and roll into a ball.
Divide the pastry into equal lime-sized balls (around 8 balls) and roll out into a thin oval shape.
Divide this into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with the cool potato-cauliflower curry and press the two dampened edges together to seal the top of the cone.
Deep fry the singaras in hot oil (medium heat) until crisp and brown.
Take out and drain on a paper towel.
Serve hot with your favorite chutney or tomato ketchup.