Mangsher Shingara

Instructions

1. 1

   Prepare the Dough (10 mins + 30 mins resting)

   • In a large mixing bowl, combine the maida, kalonji seeds, and 0.5 tsp of salt.
   • Add the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a fistful, it should hold its shape. This process, called 'moyan', is crucial for a flaky crust.
   • Gradually add cold water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Mutton Filling (20 mins)

   • Heat mustard oil in a pan or kadai over medium heat until it's slightly smoking. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger and garlic pastes. Sauté for another minute until the raw aroma disappears.
   • Add the mutton keema. Cook for 5-7 minutes, breaking up any lumps with your spoon, until the keema changes color from pink to brown.
   • Stir in the turmeric, red chili, cumin, and coriander powders. Cook the spices for 1-2 minutes until fragrant.
   • Add the diced potatoes, 1 tsp salt, sugar, and about 1/4 cup of water. Mix well, cover the pan, and cook on low heat for 10-12 minutes, or until the potatoes are tender and the keema is fully cooked. Ensure the final mixture is dry.
   • Turn off the heat. Stir in the garam masala, chopped green chilies, and roasted peanuts. Transfer the filling to a plate and let it cool down completely.
3. 3

   Shape the Shingaras (15 mins)

   • After resting, knead the dough for one minute. Divide it into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval, about 6-7 inches long and 4 inches wide.
   • Cut the oval in half crosswise to get two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Form it into a cone by overlapping the wet edge over the dry one, pressing firmly to seal.
   • Hold the cone in your palm and fill it with about 1.5 to 2 tablespoons of the cooled mutton filling. Do not overfill.
   • Apply a little water to the inner rim of the cone's opening. Pinch the opening together to seal it tightly. You can create a small pleat on one side before sealing for the classic shingara shape.
   • Repeat with the remaining dough and filling to make 12 shingaras.
4. 4

   Fry the Shingaras (15 mins)

   • Heat vegetable oil for deep frying in a kadai over low to medium-low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise slowly with gentle bubbles.
   • Carefully slide 3-4 shingaras into the oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crispy. Frying slowly is key to a perfect, non-bubbly crust.
   • Once done, remove them with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
   • Serve hot.