Heartburn by playing favorite mushrooms? Instead of flour, make it at home like this

By Sandy Verma On Jul 5, 2026

Who doesn’t want to eat something with a cup of hot tea when it rains suddenly? Many people especially love to eat Singara at this time. But since the dough is made, singara has to be omitted many times even if desired. Because eating means digestive problems, heartburn!
But do you know, if you are a true ginger lover, you can make it in other ways without flour. This healthy recipe uses nutrient-rich Ragi samosa, which brings another dimension to the taste of the samosa, making it even more nutritious.

Ragi is rich in fiber, calcium, iron and various essential minerals. It keeps the stomach full longer than refined flour. And there is no harm to the body. Moreover, it does not change the taste of Singara.

For making Singara Dough requires—

• 1 cup ragi flour
• Three teaspoons of flour (for making the dough)
• 1 teaspoon of whole cumin seeds
• 1 teaspoon of fennel
• Salt to taste
• 1 tablespoon of oil

For internal filling required—

• 1 cup boiled and mashed potatoes
• Half a cup of green beans
• 1 onion chopped
• 3 green chillies
• 1 teaspoon cumin seeds
• Half a teaspoon of turmeric powder
• 2 teaspoons tamarind juice
• Salt to taste
• Oil

Step 1:

Heat little oil in a pan and add cumin seeds. When the aroma comes out, add chopped green chillies and onions and fry till soft. Then mix well with turmeric powder, salt, boiled potatoes and beans and stir for few minutes. Finally, stir again with tamarind juice and let it cool.

Step 2:

Mix ragi flour, flour, cumin, fennel, salt and oil together in a large bowl. Oil can be warmed slightly, dough sets well in it. Knead the dough little by little with water to make it soft and smooth. Then cover and leave for 10-15 minutes.

Step 3:

Cut small lychees and grind them thinly. Cut in half and divide into two. Fold the two parts into a funnel shape, fill it with potato filling and close the mouth well so that the filling does not come out during frying.

Step 4:

Heat oil in a pan. Fry the prawns on medium flame until golden and crispy. Once fried, take it out on a tissue paper to drain the excess oil. Serve with mint chutney, tamarind chutney or a smoky cup of masala chai.