Shingara

📝INGREDIENTS

For the Dough:

• 2 cups maida (all-purpose flour)
• 3 tbsp oil or ghee (for moyan)
• 1/2 tsp salt
• Water (as needed)

For the Filling:

• 3–4 medium potatoes, boiled & diced (not mashed)
• 2 tbsp roasted peanuts
• 1–2 green chilies, finely chopped
• 1 tsp ginger paste
• 1 tsp panch phoron (Bengali five spice)
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp garam masala
• Salt to taste
• 1 tbsp oil
• Oil for deep frying
• ½ cup cauliflower florets (optional)
• A pinch of sugar (optional)
• ¼ cup green peas

👩‍🍳Recipe

Prepare the Dough:

-Mix flour, salt, and oil/ghee until crumbly.

-Add water little by little and knead into a firm, tight dough.

-Cover and let it rest for 30 minutes.

Make the Filling:

-Heat oil in a pan. Add panch phoron and let it splutter.

-Add ginger paste and green chilies.

-Toss in cauliflower (if using) and peas. Sauté for 2–3 minutes.

-Add boiled potatoes, turmeric, chili powder, salt, and sugar.

-Add roasted peanuts and mix well.

-Cook until dry and well-spiced. Sprinkle garam masala at the end.

-Cool the filling completely.

Shaping the Shingaras:

-Divide dough into equal balls.

-Roll each into a thin oval. Cut in half to form two pieces.

-Take one half, form a cone, seal the edge with water.

-Fill the cone with potato filling.

-Seal the top by pinching and folding like a traditional shingara.

Frying:

-Heat oil on medium heat (not too hot or they’ll brown fast but remain raw).

-Fry shingaras in batches until golden brown and crisp.