Tag: odia snacks

Street Foods

Singada – Odia-Style Samosa with Aloo Matar Filling

Puspa

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.

Snacks

Masala Aloo Tikki – Crispy Spiced Potato Patties (Odia-Inspired)

Puspa


Intro: From Street Corners to My Kitchen

Crispy outside, soft inside, and bursting with flavor — Alu Tikki is a favorite across India. In Odisha, we often give it a simpler, sharper twist: mustard oil in the mash, green chilies, and sometimes a hint of amba khatta or ghugni on the side.

This was my go-to hostel snack. Quick, filling, and easy to dress up with chutneys or even turn into a full chaat plate.


Ingredients:

3 medium potatoes (boiled & mashed)

1 tsp ginger (grated)

2 green chilies (finely chopped)

¼ tsp turmeric

½ tsp red chili powder

½ tsp roasted cumin powder

1 tsp coriander leaves (chopped)

2 tsp rice flour or bread crumbs (for crispness)

Salt to taste

Mustard oil for shallow frying




Steps to Make Masala Alu Tikki:

1. Mix the Dough

In a bowl, combine mashed potatoes, spices, herbs, and rice flour.

Mix until smooth and firm.


2. Shape the Tikkis

Divide the mixture and roll into round flat patties.


3. Fry Until Crisp

Heat mustard oil in a tawa.

Place tikkis and cook on both sides until golden brown and crisp.




Serving Suggestions:

Serve with green chutney and tamarind chutney

Or top with whisked curd, onions, and sev for quick alu tikki chaat

You can also serve with a scoop of Ghugni for a full Odia-style chaat




Why I Love It

Quick, versatile, and endlessly comforting — this alu tikki reminds me that street food can still carry home flavors, especially when spiced just right.

Snacks

Chana Dal Bara – Crispy Lentil Fritters Perfect for Tea-Time

Puspa


🧆 Golden, Crunchy & Always Gone in Minutes

There’s something magical about a perfectly fried bara — crispy edges, soft center, and that earthy bite from soaked chana dal. Whether you call it bara, vada, or fritter, this snack is one of India’s most beloved ways to enjoy dal.

Serve it hot with green chutney, ketchup, or ghugni — and don’t forget that cup of chai!


🛒 What You’ll Need (Makes 10–12 baras):

1 cup chana dal, soaked 4–5 hours

2–3 green chilies, chopped

½ inch ginger

4–5 garlic cloves

1 small onion, finely chopped

1 tbsp coriander leaves

½ tsp jeera (cumin seeds)

Salt to taste

Oil for frying




🍳 How to Make It – Crispy, Flavorful & Addictive

1. Grind the Batter

Drain soaked chana dal. Grind coarsely with ginger, garlic, and green chilies.
Do not add too much water. Batter should be thick and grainy.

2. Mix in Flavors

Add chopped onions, coriander, jeera, and salt to the batter. Mix well.

3. Shape & Fry

Heat oil in a kadhai. Take a spoonful of batter, flatten slightly, and slide into hot oil.
Fry on medium flame until golden and crisp on both sides.

4. Serve Hot

Best with mint chutney or even with ghugni on the side — street-style!



❤️ Why Chana Dal Bara Is a Snack-Time Favorite

Crunchy and satisfying

Packed with protein

Easy to make in big batches

Because crispy + hot + dal = always delicious!