How to make Mini Singara | Crispy Bengali-Style Bite-Sized Samosa | Chef Ajay Chopra

How to make Mini Singara | Crispy Bengali-Style Bite-Sized Samosa | Chef Ajay Chopra Subscribe to my channel here :    / @chefajaychopra   Mini Singara is a classic Bengali snack, similar to samosa but smaller, crispier and packed with flavour. These bite-sized delights are filled with a spiced potato mixture and deep-fried to golden perfection. Perfect for tea-time, parties or festive occasions, mini singara is loved for its crunchy texture and delicious filling. Serve hot with chutney or sauce for the ultimate snack experience Portion servings: 5-6 pax Preparation time: 05 mins Cooking time: 80 mins Ingredients: Oil 2 tbsp Peanuts ¼ cup Panch phoran 1 tsp Hing ½ tsp Green chilli chopped 1 tsp Ginger chopped 1 tsp Green peas ½ cup Turmeric powder ½ tsp Coriander powder 1 tsp Red chilli powder ½ tsp Splash of water Potato boiled & peeled 2-3 pcs Black salt 1 tsp Jeera powder ½ tsp Bengali garam masala 1 tsp Fried peanuts Coriander chopped 1 tbsp For singara dough: Refined flour 2 cups Salt 1 tsp Ajwain ½ tsp Kalonji 1 tsp Oil 3 tbsp Water as required Oil for frying Method: 1. Preparing the Filling Heat oil in a pan and add peanuts. Fry until crisp, then remove and keep aside. In the same oil, add panch phoran and let it crackle. Add hing, chopped green chilli, and ginger. Sauté briefly until aromatic. Add green peas and cook for a minute. Now add turmeric powder, coriander powder, and red chilli powder. Mix well and sprinkle a little water so the masala cooks evenly without burning. Add boiled and peeled potatoes. Lightly mash them while mixing, keeping some texture for a rustic filling. Add black salt and jeera powder, and mix well. Cook for a couple of minutes so everything binds together. Finish with Bengali garam masala, fried peanuts, and chopped coriander. Mix well and let the filling cool completely before shaping. 2. Preparing the Dough In a bowl, combine refined flour, salt, ajwain, and kalonji. Add oil and rub it into the flour until it resembles a crumbly texture—this ensures a crispy outer layer. Add water gradually and knead into a firm dough (tighter than roti dough). Cover and let it rest for 15–20 minutes. 3. Shaping the Mini Singara Divide the dough into small portions. Roll each into a small oval or circle. Cut into halves to form semi-circles. Take one half, shape it into a cone by sealing the straight edge with a little water. Fill with the prepared potato mixture. Seal the top edge tightly, ensuring there are no openings. Keep the size small for bite-sized singaras. 4. Frying Heat oil on medium-low flame. Add the singaras in batches and fry slowly. Keep the flame low to medium so they cook evenly and turn crisp from outside without forming bubbles. Fry until golden brown and crisp. Remove and drain excess oil. Serve hot mini singaras with kasundi or green chutney. The filling should be spicy, slightly tangy, and nutty, while the outer layer remains crisp and flaky—perfect for tea-time snacks. #chefajaychopra #MiniSingara #BengaliSnack #MiniSamosa #IndianSnacks #CrispySnacks #TeaTimeSnack #StreetFoodIndia #KolkataFood #VegSnacks #partysnacksrecipe mini singara, bengali singara recipe, mini samosa recipe, kolkata style singara, crispy mini samosa, indian tea time snacks, veg snacks recipe, street style snacks, party snack ideas, small samosa recipe, potato samosa recipe, crispy fried snacks, traditional bengali food, easy indian snacks, chef ajay chopra recipes For more information and many more recipes, Visit us at: https://www.chefajaychopra.com/food-r... Facebook :   / chefajaychopra   Twitter : https://x.com/mchefajaychopra Instagram :  / chefajaychopra