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Antar Vegetable Singara

Frozen Snacks

Vegetable Singara

ベジタブルシンガラ · সিঙ্গারা

Bengal's favourite tea-time bite — a hand-folded, crunchy shell with a hearty vegetable filling, just like the ones from the corner tea stall back home.

Singara has a thicker, crunchier crust than a samosa and a soft, spiced potato filling. Fry it from frozen and serve with hot tea.

  • 10 pcs
  • 300g
  • Frozen

Pack size

Where to buyWholesale enquiry

Product details

Category
Frozen Snacks
Pack size
10 pcs · 300g
Shelf life
12 months (frozen)
Storage
Keep frozen at -18°C or below
Origin
Bangladesh
Halal
Certified

Why you'll love it

  • Authentic Bengali tea-stall taste
  • Thick, extra-crunchy crust
  • Cook straight from frozen — no thawing
  • Halal certified · No harmful preservatives

Cook with Antar

Trending recipes

Singara with Tamarind Chutney

⏱ 20 mins🍽 Serves 3–4

The tea-stall classic: hot singara with a sweet and sour tamarind dip.

View recipe

Ingredients

  • 10 Antar Vegetable Singaras
  • 2 tbsp tamarind paste
  • 3 tbsp Antar Khejur Patali Gur or brown sugar
  • 1/2 cup water
  • 1/2 tsp roasted cumin powder
  • Pinch of red chilli powder and salt

Method

  1. Simmer the tamarind, gur and water for 5–6 minutes until glossy and slightly thick.
  2. Stir in the cumin, chilli and salt, then let it cool.
  3. Fry the singaras from frozen until deep golden.
  4. Serve hot with the chutney and a cup of milk tea.

Singara Chaat

⏱ 15 mins🍽 Serves 2

Crushed singara topped with chickpeas, onion and tangy chutney.

View recipe

Ingredients

  • 4 Antar Vegetable Singaras
  • 1/2 cup cooked chickpeas
  • 1 small onion, chopped
  • 1 green chilli, chopped
  • 2 tbsp tamarind chutney
  • Chaat masala and coriander

Method

  1. Cook the singaras until crisp and break them into pieces on a plate.
  2. Top with chickpeas, onion and chilli.
  3. Drizzle with tamarind chutney and sprinkle with chaat masala and coriander.

Cooking hacks

Low and slow for the crunch

Singara has a thicker crust than samosa. Fry at a slightly lower heat (around 165–170°C) so the shell cooks through and turns extra crunchy.

The perfect pairing

In Bangladesh singara is eaten with strong milk tea. A hot cup of chai makes it taste just like the tea stall.

Where to buy

Find Vegetable Singara near you

Available at these stores and online shops across Japan.

Frequently asked questions

What is the difference between singara and samosa?

Singara is the Bengali version: the pastry is thicker and crunchier, the shape is more rounded, and the filling usually includes soft potato with panch phoron spices.

Is it vegetarian?

Yes. The filling is potato, peas and spices.

Is it halal?

Yes. Every Antar product is halal certified and made without harmful preservatives.

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Let's talk

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Imported & distributed in Japan

株式会社 Gold Lavender
Gold Lavender Co. Ltd.

shinjukuhalalfood.com ↗

Product of

Bangladesh 🇧🇩
Enjoyed in Japan 🇯🇵