First, sift the all-purpose flour and mix it well with oil, carom seeds, and salt using your hands for 1–2 minutes.

Knead a soft dough and cover it. Boil and peel the potatoes. Finely chop the onion, green chilies, and cilantro, and set the spices aside.

Prepare the potato filling. First, heat a little oil. Fry the peanuts and set them aside. Add more oil to the same pan and heat it. Add panch phoron and let it splutter.

Now add the green chilies, followed by the onion. When the onion turns light red, add ginger-garlic paste, turmeric powder, red chili powder, cumin powder, dried mango powder, and salt, and sauté the spices.

When the spices release oil, add the mashed potatoes and mix well with the spices. There should be no water left in the mixture. Finally, add the peanuts and chopped cilantro, mix everything well, turn off the heat, and let the filling cool. Knead the dough again and make small balls. Take one ball and roll it into a large round sheet. It should not be too thin or too thick. Cut it in half.

Take one cut piece and bring the two edges together in the center, pressing to form a triangular shape. Add a little stuffing with a spoon, apply a little water, and seal it. I shaped the Singhara like a gujiya from the bottom.

I also made another design called Chandrakala. For this, take a dough ball and divide it into two small balls. Roll both into thin, round puris. Place a little stuffing on one puri, cover with the other puri, apply a little water, and seal. Fold the edges to shape. Please refer to the pictures.

Similarly, shape all the Singharas as desired. Heat oil and deep fry these Singharas on medium heat until they are crispy and golden brown.

Now serve them hot with sauce, chutney, or tea, and enjoy them yourself.