Dim Sum and Snacks Recipes - Singara

Ingredients

• 1 teaspoon cumin seeds

• 1/2 teaspoon black mustard seeds

• 1/2 teaspoon fenugreek seeds

• 1/4 teaspoon fennel seeds

• 1/2 teaspoon chili powder

• 1 tablespoon oil

• 2 cloves garlic, chopped

• 1 small onion, chopped

• 2 medium potatoes, (about 350 g) peeled, finely chopped

• 1/4 cup water

• 1 tablespoon lemon juice

• salt and pepper, to taste

• 25 spring roll wrappers

• oil, for deep-frying

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Method:

1. Combine the cumin, mustard, fenugreek and fennel seeds in a spice mill or mortar and pestle. Mill or pound until roughly crushed then add the chili powder. Heat the oil in a heavy-based pan; add the garlic and spices and cook for 2 minutes over low heat,  stirring continuously.

2. Add the chopped onion and potato and cook for 2 minutes, stirring constantly. Add the water, cover the pan and cook for 8 minutes, or until the potatoes have softened. Add the lemon juice and season with salt and pepper. Set the mixture aside for 30 minutes to cool.

3. Keeping the remainder covered and working with one wrapper at a time, cut each spring roll wrapper in half and moisten the edges with water. Place 2 teaspoons of filling at one end, leaving a small border. Fold the end of the wrapper over to form a triangle and keep folding to form a triangular parcel. Press the edges to seal and place on a baking tray. Repeat with the remaining filling and wrappers.

4. Heat 4-5 cm oil in a deep pan, add the parcels, in batches, and cook for 2-3 minutes or until golden brown. Drain on paper towels. Serve with a cooling mixture of finely chopped cucumber and plain yoghurt, if desired.