Singara

Method

1. In a bowl, mix 2 cups flour with nigella seeds and salt. Add 2 tablespoons oil and rub it in. Add water a little at a time to make a fairly firm dough. Rub the dough with a little oil, cover, and rest for at least 30 minutes.

2. For the filling, heat oil and add 1 teaspoon panch phoron. After 30 seconds, add chopped onion and 2–3 cloves of minced garlic. Add turmeric powder, red chili powder, and salt. Add the pre-cut potato and carrot cubes. Add a little water, cover, and cook. When the water is nearly absorbed and the vegetables are tender, add green peas and chopped green chilies. Cook a little longer. Mash a few pieces of potato and carrot with a spatula so the filling becomes thick and cohesive. Remove from the heat and let cool.
3. Divide the dough into 8–10 equal portions. Roll each portion into a slightly elongated shape and cut it in half. Each half makes one singara. Wet one corner of a half-circle with water and form a cone. Fill with some of the mixture, wet the edges, and seal. You can freeze these for up to a month.
4. Heat oil in a pan over medium heat. Do not fry on high heat — the outside will burn while the inside stays raw. Fry for 15–20 minutes over medium heat until golden brown. Serve hot.