Unwrap the authentic flavors of Bengal with our irresistible Kolija Singara recipe. A beloved snack found in bustling markets, quaint street-side stalls, trendy shopping malls, and cozy restaurants across Bengal, these delightful pastries are packed with a delicately spiced liver filling that's sure to transport you to the heart of South Asia. Every bite encapsulates the vibrant energy and rich culinary tradition of the region. Crafted with a blend of aromatic spices, including earthy turmeric, fiery green chili, and comforting garam masala, our Kolija Singara is a truly nostalgic experience. Whether you're seeking a delicious snack for a quiet afternoon at home or preparing a spread of appetizers for guests, this recipe brings the bustling streets and warm hospitality of Bengal right to your kitchen. Experience the delight of a much-loved favorite and relish in the joy of homemade street food.
For the dough:
1½ cups of All-purpose flour / Maida
¼ tsp Kalijeera / Kalonji
½ tsp Salt
2 tbsp Cooking oil
Approximately ½ + 2 tbsp Water
For the filling:
250 g Liver / Kolija
6 cups Water
½ tsp Salt
1½ tsp Cooking oil
½ cup Onion, chopped into medium cubes
½ tsp Garlic paste
½ tsp Ginger paste
¼ tsp Turmeric
½ tsp Red chili powder
½ tsp Coriander powder
½ tsp Salt
1 cup Potatoes, cubed
¼ cup Water
1 Green chili, chopped
1 tsp Roasted cumin
½ tsp Garam masala
½ cup Raw onion
¼ cup Coriander, chopped
In a bowl, add all-purpose flour, kalijeera, and salt. Mix well.
Add cooking oil and mix until you achieve a crumbly texture.
Gradually add water and knead into a tight dough. Apply some oil, cover, and let it rest for 15-20 minutes.
In a separate pot, bring 6 cups of water to a boil. Add salt and liver, and boil for 3 minutes to remove the gamey smell. Drain and let the liver cool.
Chop the cooked liver into small cubes and set aside.
In a different pan, add cooking oil and sauté onions, garlic paste, and ginger paste for a minute.
Add turmeric, red chili, coriander, salt, and potatoes. Sauté for 2-3 minutes, adding a bit of water to prevent the spices from burning.
Add ¼ cup of water, cover the pan, and cook the potatoes on low heat for about 3 minutes. Remove the lid and sauté until all the water evaporates.
Add the liver cubes to the pan, sauté for another 1-2 minutes, then add water, green chili, roasted cumin, and garam masala. Mix well and cook for 6-7 minutes on low heat.
After removing the lid, if there's still some water in the pan, increase the heat and continue to sauté until the mixture thickens and all the water has evaporated. Turn off the heat, then stir in the raw onion and chopped coriander. Check the seasoning and adjust if necessary.
Return to the dough, divide it into 6 round balls. Take one ball and roll it into a 7-8 inch round disk using a rolling pin. Ensure the rolling board is floured.
Cut the rolled-out disk in half. Spread water on the edges of one of the cut pieces. Bring together the straight edges to form a cone and press to seal.
Using a spoon, fill the dough cone with the prepared liver mixture. Make sure not to overfill or underfill. Pinch and seal the edges.
In a deep pan, warm up some oil (it should not be too hot). Add 4-5 singaras to the oil, increase the heat slowly to medium-low, and gently stir to ensure even cooking and coloring. Cook for 6-7 minutes until light brown.
If desired, increase the heat slightly to achieve a darker brown color. Once fried to your preference, remove from the oil and drain.
Serve your Kolija Singara with your favorite chutney or tamarind sauce. Enjoy!
Remember to let the Singaras cool slightly before eating, they will be very hot inside right after frying.