IndianSingal
Fried semolina and banana spirals
सिंगल: Kumaoni semolina, banana and curd spirals deep-fried for festivals
Singal (also called singhal) are sweet, spongy spirals from Kumaon, fried for Diwali, weddings and the Harela festival and offered at the temple before the family eats them. A thick batter of semolina, ripe banana, curd and sugar rests until the semolina swells, then it is piped or poured in a spiral into hot ghee or oil. The outside turns crisp and the inside stays soft like a doughnut. The common mistake is frying straight away; unrested batter spreads into flat, greasy shapes. Chef's tip: the batter is right when it falls from a spoon in a thick ribbon that holds its shape for a second.
- Prep
- 50 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 390 kcal
Ingredients
For the batter
- 2 ripe bananasmashed smooth
- 5 ½ oz plain yoghurt (curd)
- 4 oz sugar
- ½ tsp ground cardamom
- ¼ cup milkas needed
For frying
- 3 cups ghee or sunflower oilfor deep-frying
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Mix 9 oz fine semolina (sooji), 2 ripe bananas, 5 ½ oz plain yoghurt (curd), 4 oz sugar and ½ tsp ground cardamom into a thick batter.
5 minStep 2: Cover and rest for 45 minutes so the semolina swells.
45 minStep 3: Stir and add ¼ cup milk a spoon at a time until the batter falls in a thick ribbon.
2 minStep 4: Heat 3 cups ghee or sunflower oil in a deep kadhai, no more than a third full, to about 350°F: a drop of batter should rise slowly with small bubbles. Never leave the oil unattended.
6 minStep 5: Spoon the batter into a piping bag with a 1 cm hole (or a cloth with a hole) and pipe 8 cm spirals straight into the oil, 3 at a time.
5 minStep 6: Fry on medium heat for 3–4 minutes, turning once, until deep golden and crisp. Drain on paper and serve warm or at room temperature.
15 min
KrazyBadal
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.