|Cook Time||Passive Time|
Ensure that the water for the dough is cold, and oil is warmed up. This is crucial to the dough. The consistency of dough is key to having a crispy texture to singara.
If frying in oil, the color of singaras, will be more golden as compared to when frying in ghee. The taste is much better when fried in ghee for sure. Make sure that the strip layer as well as the inside layer are well fried. Frying in ghee will take a little longer then frying in ghee.
Add 1/2 cup of peas for more flavor.
The simpler non layered version will be a much faster version of this!
Frying in ghee was an instinct based response, as I remember clearly that Tiwari Bros had an aroma of ghee at their shop and they are known to make everything in pure ghee. Having ghee also reduces acidity!
Welcoming Diwali with something new, tasty, and as interesting as Aloo Gobi Singara Layered Bengali Samosa is a great way to feel happy about the festive joyous occasion! The tangy taste of the Aloo Gobi and the crispy and crunchy texture with the buttery feel due to frying in ghee, makes it a great festival recipe! It makes it unique and definitely an item when you want to impress someone with your culinary skills, and can be done in the more or less the same amount as when making the traditional samosas! Layered look gives it gourmet look so definitely a recipe to go for when you need some surprise element in your menu and a recipe that delivers!