For the Dough - in a bowl add Ata or Whole wheat flour, ajwain, ghee and salt. Make a crumble of the flour mix. With water make a tight dough. Set aside while preparing the filling
For the filling - Boil the potatoes, cool, peel and coarsely crush the potatoes. In a wok heat oil and fry the cauliflower florets for 2-3 mins.
In a wok heat oil, add fennel seeds, coriander seeds, cumin seeds, add turmeric powder, red chilli powder, garam masala powder. Add coarsely crushed potatoes, fried cauliflower florets and peas. Stir for 2-3 mins, add chopped green chillies, chopped coriander leaves, salt and stir well. Set aside
Make balls from the dough, roll with a rolling pin in a cylindrical shape. With a knife cut into half. Take one half and fold the edges like a cone shape. Add 1 Tbsp of the filling. With water close the edges. Complete for the rest.
In a wok heat oil and fry the Singhara in batches once oil is hot. Drain on a kitchen towel and set aside.
Plate and enjoy
