Recipe: Indian singara with ginger
Fritters with spices and aromatic herbs
September 10, 2009
The taste of fried stuffed ravioli, the smell of indian spices, the pleasure of putting the hands in the dough. All in a single recipe!
 Singara with ginger
Ingredients
Serves four:
200g all-purpose flour
1 tbsp ghee (clarified butter)
3 tbsp milk
7g dried yeast
1 boiled potato
1/2 onion
1 tomato
1 small piece of ginger
1 red chili
1 tsp garam masala
Directions
Pour dry yeast in warm milk.
Mix all-purpose flour with ghee and a pinch of salt, then add the yeast mixture.
Gradually pour some water, and work the mixture into a dough. Let rest.
Meanwhile mince the onion and the ginger, and fry them in a pan with ghee or butter until tender. Add the tomato cut into small cubes and cook five minutes.
Peel the potato and cut into smal pieces. Add the potato, chili and garam masala to the pan. Cook five minutes and remove from heat.
Roll the dough out thin and use a cookie cutter to cut round shape discs, 10cm in diameter.
Stuff the singara with the vegetables and close them well.
Fry in hot oil until golden brown and serve hot.
Hot to prepare Homemade garam masala.
 Un anno fa:
Autumn sowing: fenugreek
I'm sending this to Yeast Spotting.
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