Singara/samosa/spicy potato stuffed fritters recipe||Indians Street food||Crispy and crunchy

Singara/samosa/Potato stuffed fritters are a very famous tae time snack in Bengal.Its filling may vary in different ways you can make it veg or non-veg. But the authentic recipe goes with the veg one. You can add only potatoes or potatoes +cauliflower with some peas and peanuts.

Cauliflower with potato fritters/alu phulkopi r singara mainly comes in winter in Bengal as in that time of the year cauliflower and peas are mostly available. This are mainly seen in the sweet shop along with the jalebis.

Surprise your friends and family with this spicy fritters in a Chai adda or tea time chit chats.

Let’s jump to the recipe now👇

Type: Snacks/appetiser

Preparation time: 20-25 minutes

Cooking time: 5-8 minutes each bach


  • 2 cups of all purpose flour
  • 1 tsp salt
  • 1 tbs sugar
  • 1 tsp carom seeds/ajwain
  • Almost 3/4th cup lukewarm water or as required to knead a tight dough

For the filling:

  • 1 lb potatoes diced into small pieces
  • 1 tsp panch phoron or a mix of fenugreek seed+fennel seed+onion seed+wild celery seeds+cumin seeds
  • 1/2 cup of chopped cauliflower
  • Make a spice mix with 1 tbs cumin powder+1 tbs coriander powder+1 tsp turmeric powder+1 tbs paprika+1 tbs garam masala, make it and keep it a bottle
  • 2 tbs of a liquidy mixture of ginger and green chilli paste


  • In a bowl add 2 cups of all purpose flour
  • Add in the sugar, salt and ajwain
  • Add water and knead until a tight dough is reached
  • Cover and keep it aside

For the filling procedure:

  • In a pan first fry the cauliflower until golden brown
  • Take them out and add the panch phoron (recipe below)
  • Add the potatoes and fry well
  • Add the green chilli and ginger paste
  • Mix and blend well
  • Now add 2 tbs of the spice mix
  • Mix well and add the fried cauliflower
  • Cover and cook until soft
  • Now wait until the filling has completely cooled down
  • Divide the dough into 9 equal round balls
  • It will lead to 18 singaras/samosas
  • Roll out one ball and divide it into halves
  • Now take one part and start making cones
  • Fill out the cone with the spicy potato filling
  • Close the mouth of the cone
  • Make the remaining singaras/samosas
  • Deep fry the singaras until golden brown and serve it with a sauce of your choice

We’ve added a step by step video of the recipe👇

Enjoy this fritters/singaras/samosas hot hot with a cup of tea or coffee

Don’t forget to like, share and comment.

Like we always say your comments are really encouraging to us.

P. S: You can freeze the singaras before frying for future use

  1. In a plate place the fritters/singaras/samosas separately
  2. Freeze for 15 minutes
  3. Now take a airtight container and store the samosas /singaras/fritters
  4. When you want them, take them out let them come into room temperature and then fry and enjoy😊

Panch phoron recipe:

panch phoron is a mix of five spices

  • fenugreek seeds (methi)
  • wild celery seeds (radhuni)
  • fennel seeds (saunf)
  • cumin seeds (jeera)
  • nigella seeds/onion seeds (kalonji)

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