Mete Singhara / Chicken Liver Singhara

Name: Mete Singhara / Chicken Liver Singhara
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2 cups Maida; 1 tsp nigella seeds; 1 tsp carrom seeds; 1 tsp salt; 1 Tbsp sugar; 3 Tbsp oil; 100 gms Mete or Chicken Liver; 1 tsp turmeric powder+ 3 green cardamoms+2cloves+1/2tsp salt; 2 medium size potatoes; 1 medium size onion sliced; 1 Tbsp ginger paste; 1 Tbsp garlic paste; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala powder; 3-4 green chillies chopped fine; 1/4 tsp salt; 3-4 Tbsp oil; 1 cup oil to fry Singhara

Madhumita Bishnu @Madhubish27

Kolkata

#CA26
My Mom’s favourite and she taught me well to cook this dish which I can devour aplenty. Chicken liver filling is to die for

Madhumita Bishnu @Madhubish27

Kolkata

#CA26
My Mom’s favourite and she taught me well to cook this dish which I can devour aplenty. Chicken liver filling is to die for

Saved

Ingredients

Prep-15 mins,Dough Rest-10m,Cook-20m,Cool-15mins

3-4 servings

Singhara Dough
2 cupsMaida
1 tspnigella seeds
1 tspcarrom seeds
1 tspsalt
1 Tbspsugar
3 Tbspoil
Mete or Chicken Liver filling
100 gmsMete or Chicken Liver
1 tspturmeric powder+ 3 green cardamoms+2cloves+1/2tsp salt
2medium size potatoes
1medium size onion sliced
1 Tbspginger paste
1 Tbspgarlic paste
1 tspturmeric powder
1 tspred chilli powder
1 tspcoriander powder
1 tspcumin powder
1 tspgaram masala powder
3-4green chillies chopped fine
1/4 tspsalt
3-4 Tbspoil
1 cupoil to fry Singhara
Serve with onion slices and green chillies

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Steps

Prep-15 mins,Dough Rest-10m,Cook-20m,Cool-15mins

1

Singhara dough - in a bowl add Maida, salt, sugar, carrom seeds, nigella seeds and mix well, add oil and mix to form a crumble in your palm, add water gradually to form a dough, cover to rest
2

In a wok heat water and add potatoes to boil half and set aside, peel and set aside
3

Chicken liver to be washed well
4

Mete or Chicken Liver filling - in a wok heat water, add green cardamoms, cloves and cinnamon stick, turmeric powder and salt and add mete or chicken liver, on medium flame boil for 8-10 mins, discard the water and set aside to cool
5

In a wok heat oil, add ginger and garlic paste and sliced onions, on medium flame cook to get rid of raw smell, add mete, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder mix well to cook
6

Add coarsely crushed boiled potatoes, add chopped green chillies and cook well
7

Cover to cook for 5 mins and let the moisture release
8

Add chopped coriander leaves and switch off the flame to cool
9

Singhara - Take the dough and make 4 balls, roll out one and not round in shape, cut into half, take one half, add water on the edges, fold as a cone, add the filling and close the edges. Set aside
10

In a wok heat oil, add the Singhara gently and on medium flame fry
11

Set aside and plate with sliced onions and green chilli

Tips

Resting the dough is essential
While folding as a cone add water to the edges and don’t fill too much as the filling might spill

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on May 09, 2026 05:48

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you