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There is no comparison between the types of snacks that are fried in oil in our country.Singara

 There is no comparison between the types of snacks that are fried in oil in our country. The restaurants on the side of the street do not roast the cigars, but disappear into the stomach of the customer. But how much health agree? If you do not want to be compressed with the health of a loved one, make sangara at home. Take a look at the kitchen dot com.




Singara

Farhana Sumaiya | Cook house

Servings: 8-12

Prep Time: 5 mins.


Cook Time: 5 min.


Total Time: 1 min.



Singara

Farhana Sumaiya | Cook house

Accessories

For the Singara Pur


Cut 4 cups of potato cubes

Stir in double cups

Fried chili nuts 1/4 cup

Five teaspoons 2 teaspoons

3 cups of onion slices

Ginger garlic flour 2 tsp

Cumin powder: 1/2 teaspoon

Cinnamon powder: 1/4 tsp

Elach 3

Turmeric: 1/2 teaspoon

Quantity of salt

Raw pepper flakes 2

Grind coriander leaves, 1/4 cup

2 tablespoons of oil

1/2 cup of water

For the cinnamon yeast


3 cups of flour

Black teaspoons 2 tablespoons

1 teaspoon of salt

4.3 tablespoons of oil

1/4 cup of cold water

1 cup of oil (for frying pan)



Singara

Farhana Sumaiya | Cook house

Instructions

2. First, make a strong yeast by mixing flour, blackberries, salt, oil and water. Cover the yeast with warm wet cloth for about an hour.


2. Take oil in pan and allow it to heat in the oven. When the oil is hot, give it five boils, onion, raw pepper, ginger-garlic cloves, cumin, salt and turmeric. Stir in all the well and mix the spices with a little water.


2. Once the spices have been cooked, cover them with a double sieve. Then with potatoes, mix them all together.


2. Now cover the pot with water for a short time. Occasionally lift the lid and let the potatoes double down on the double.


2. Once the potatoes are boiled, drizzle them all over with cinnamon powder, roasted chili nuts and coriander leaves. Then cool down the potato doubles from the oven.


2. Now make the yeast yeast divided into 12 rounds. Twenty-two singles will be made from this 32 percent.


2. Take a slice of yeast and roll it into a long balloon. Cut the bread along the middle of the bread with a knife and divide the bread.


2. Then take a piece of sliced ​​bread and fold it like a pot of water. Finger the water with a finger and apply it on the open mouth of the cingara and close your mouth with your hands. Make the rest of the singara.


2. Once all the shrimp are made, allow the oil to heat up in the oven. Once the oil is heated, reduce the heat in the oven to medium-high and leave the cumin. Gradually take the cinnamon wedge for a long time. Keep the oven medium on the stove for the whole time of frying.


2. Fry the oils in the oil containers and fry them exactly as you would, without stirring them together. If the shrimps are brown and sprouting, remove them.


2. Serve hot with hot cilantro.


Note

** You must use cold water when making yeast. If using cold water, the shell of the cingara will be spit. **



Singara

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