Metromart Online light logo
Paragon Beef Liver Singara 300gm
Paragon

Paragon Beef Liver Singara 300gm

Kolija singara, 12 pieces. Tea-time sorted.

SKU: 6400Weight: 0.3 kg
Price:BDT 300
Status: In Stock !!

Choose quantity

1
Total priceBDT 300

Similar type of products

Description :

Singara is what gets made when someone turns up unannounced, or when it rains, or simply when it's four o'clock. And the liver ones are the good ones — richer and more savoury than the plain potato kind, the version people actually hope for. The catch has always been the pastry. Making singara properly means dough, resting, rolling, cutting, shaping each cone and sealing it without splitting. That's an afternoon, not a snack. 𝐏𝐚𝐫𝐚𝐠𝐨𝐧 𝐁𝐞𝐞𝐟 𝐋𝐢𝐯𝐞𝐫 𝐒𝐢𝐧𝐠𝐚𝐫𝐚 gives you twelve of them from the freezer in about five minutes. 𝐒𝐢𝐳𝐞 𝐚𝐧𝐝 𝐩𝐫𝐢𝐜𝐞 𝐒𝐢𝐳𝐞: 300gm, 12 pieces 𝐓𝐲𝐩𝐞: Frozen beef liver singara 𝐁𝐫𝐚𝐧𝐝: Paragon, made by Paragon Agro Ltd. 𝐅𝐫𝐲𝐢𝐧𝐠 𝐭𝐡𝐞𝐦 𝐩𝐫𝐨𝐩𝐞𝐫𝐥𝐲 Paragon's own instruction: 1𝟏𝟖𝟎°𝐂 𝐟𝐨𝐫 𝟑 𝐭𝐨 𝟓 𝐦𝐢𝐧𝐮𝐭𝐞𝐬, until golden brown. Straight from frozen. The temperature matters more than the timing, and it's where most people go wrong. Oil that's too hot browns the pastry in under a minute while the inside is still cold, so you get something that looks perfect and has raw dough in the middle. Oil that's too cool soaks in and you get a greasy, heavy singara. Medium heat and let them come up to colour gradually. If you're unsure, drop one in first and cut it open before committing the rest. Fry from frozen — don't thaw. A thawed singara goes soft, the pastry loses its structure and it can split in the oil. Drain them on paper for a minute before serving. They keep their crunch for a while but they're best in the first ten minutes. 𝐖𝐡𝐚𝐭'𝐬 𝐢𝐧 𝐭𝐡𝐞𝐦 Beef liver, potato, onion, ginger, spices and herbs, in a pastry of flour, water, oil and salt. The potato is part of why they work — it carries the liver and softens the richness, so the filling isn't as strong as liver on its own can be. Good for anyone who likes the idea of kolija singara but finds pure liver too much. 𝐇𝐨𝐰 𝐭𝐨 𝐬𝐞𝐫𝐯𝐞 𝐭𝐡𝐞𝐦 Hot, with tea, which is the whole point of them. A sharp tamarind or coriander chutney cuts the richness well. Kasundi works too. Twelve pieces covers a family tea comfortably, or guests with a bit left. Most people manage two or three. 𝐒𝐭𝐨𝐫𝐚𝐠𝐞 Keep frozen at -𝟏𝟖°𝐂 𝐨𝐫 𝐛𝐞𝐥𝐨𝐰. Take out what you're frying and reseal the pack straight away. Don't refreeze anything that has fully thawed. 𝐌𝐚𝐝𝐞 𝐭𝐨 𝐬𝐭𝐚𝐧𝐝𝐚𝐫𝐝 Paragon Agro Ltd. produce under 𝐈𝐒𝐎 𝟐𝟐𝟎𝟎𝟎, 𝐇𝐀𝐂𝐂𝐏 𝐚𝐧𝐝 𝐆𝐌𝐏 𝐜𝐞𝐫𝐭𝐢𝐟𝐢𝐜𝐚𝐭𝐢𝐨𝐧, and their products are 𝟏𝟎𝟎% 𝐡𝐚𝐥𝐚𝐥.

Frequently Asked Questions

Twelve, in a 300gm pack — so around 25g each. That covers a family tea comfortably, or guests with a few left over.

180°C for 3 to 5 minutes, from frozen, until golden brown. That's Paragon's own instruction and it's worth following precisely — the temperature matters more than the clock.

The oil was too hot. At high heat the pastry browns in under a minute while the filling is still frozen, so it looks done and isn't. Drop the heat to medium, aim for 180°C, and let the colour build gradually. If you're unsure, fry one first and cut it open.

The opposite problem — oil not hot enough. Cool oil soaks into the pastry instead of sealing it. Get the oil properly up to temperature before the first one goes in, and don't crowd the pan, which drops the temperature sharply.

No, fry from frozen. Thawed singara go soft, the pastry loses its structure, and they can split open in the oil.

Beef liver, potato, onion, ginger, spices and herbs. The pastry is flour, water, oil and salt.

Less than you might expect. The potato in the filling carries the liver and softens it, so it's savoury and rich rather than overpowering. If you like the idea of kolija singara but find liver on its own too much, this is the easier version.

They're close cousins, not the same thing. Bengali singara tends to be smaller with a crisper, sturdier pastry and a potato-based filling; samosa is usually larger with a softer wrapper and more often a minced meat filling. In practice most households have a firm preference and know it on sight.

Tea, first and foremost. A sharp tamarind or coriander chutney cuts the richness nicely, and kasundi works well too.

Paragon's instruction is deep frying, which is what gives singara pastry its proper texture. An air fryer will cook them through and they'll be lighter, but the pastry won't blister and crisp the same way. If you go that route, brush them lightly with oil first.

Related links