Intro: A Fold That Feels Like Home
In Odisha, we don’t always call it samosa — we call it Singada. And there’s something so nostalgic about watching it being folded at tea stalls, with the smell of mustard oil and hing in the air.
Singada has a thinner, crispier crust than the North Indian version and a simpler spice mix. It’s not fiery — it’s flavorful. Served with ghugni, chutney, or even pakhala in some homes, it’s both a snack and a memory.
Ingredients:
For Dough:
1 cup maida (all-purpose flour)
2 tbsp oil or ghee
Salt to taste
Water to knead
Ajwain (optional)
For Filling:
2–3 potatoes (boiled & mashed)
¼ cup boiled green peas
1 green chili (chopped)
½ tsp grated ginger
½ tsp turmeric
½ tsp red chili powder
½ tsp cumin seeds
Salt to taste
1 tsp mustard oil
Coriander leaves (chopped)
Steps to Make Singada:
1. Make the Dough
Mix flour, salt, ajwain, and oil until crumbly.
Add water and knead into a firm dough. Rest for 20 mins.
2. Make the Filling
Heat mustard oil. Add cumin, ginger, chili.
Add turmeric, chili powder, mashed potatoes, peas, and salt.
Cook until dry and aromatic. Cool and mix in coriander.
3. Shape the Singadas
Divide dough into small balls. Roll into ovals.
Cut in half, form a cone, stuff with filling, seal the edges.
4. Deep Fry Until Golden
Fry on medium heat until crisp and golden. Drain and serve hot.
Serving Suggestions:
With green chutney or tamarind chutney
Alongside ghugni, or even tea and pakhala
Sprinkle with black salt or chopped onions for street-style flair
Why I Love It
Singada is not just a snack — it’s what school tiffins, railway stations, and home kitchens smell like in the evening. Crispy outside, warm inside, full of flavor.
The Pinch of Masala 