Phulkopir Shingara

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, nigella seeds, and 1/2 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 small amount in your fist, it should hold its shape.
   • Gradually add a little water at a time and knead to form a stiff, tight dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Filling

   • Heat 2 tbsp of oil in a pan or kadai over medium heat. Add the raw peanuts and fry for 1-2 minutes until golden and crisp. Remove and set aside.
   • In the same oil, add the panch phoron and let the seeds splutter.
   • Add the ginger paste and chopped green chilies. Sauté for 30 seconds until the raw smell disappears.
   • Add the finely chopped cauliflower florets, turmeric powder, and the remaining 1/2 tsp of salt. Mix well, cover, and cook on low heat for 5-7 minutes, until the cauliflower is tender but still has a slight bite.
   • Add the cumin powder and coriander powder. Sauté for another minute until the spices are fragrant.
   • Stir in the boiled potato cubes, green peas, and sugar. Gently mix everything together without mashing the potatoes.
   • Cook for 2-3 minutes, then turn off the heat. Stir in the fried peanuts and the optional Bhaja Masala.
   • Spread the filling on a plate and let it cool down completely.
3. 3

   Shape the Shingaras

   • After resting, knead the dough for one minute. Divide it into 4 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • Using a knife, cut the oval in half crosswise to get two semi-circles.
   • Take one semi-circle. Apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly to seal it securely.
   • Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled filling. Do not overfill.
   • Apply a little water on the inner rim of the cone's opening. Pinch the open edges together firmly to seal the shingara. For the classic shape, you can make a small pleat on one side before sealing.
   • Repeat the process with the remaining dough and filling to make 8 shingaras.
4. 4

   Fry the Shingaras

   • Heat the oil for deep frying in a deep pan or kadai over low heat. The oil should be just warm, not hot (around 150°C / 300°F).
   • To test the oil, drop a tiny piece of dough into it. It should sink to the bottom and rise slowly with gentle bubbles. If it rises immediately, the oil is too hot.
   • Carefully slide 3-4 shingaras into the warm oil. Do not overcrowd the pan.
   • Fry on very low heat for 12-15 minutes, turning them occasionally. This slow frying process is key to a crispy, non-bubbly crust.
   • Once they are firm and light golden, you can slightly increase the heat to medium-low and fry for another 2-3 minutes until they are perfectly golden brown and crisp.
   • Remove with a slotted spoon and drain on a wire rack or a plate lined with paper towels.
5. 5

   Serve

   • Serve the Phulkopir Shingaras hot with tamarind chutney, kasundi (Bengali mustard sauce), or tomato ketchup.