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Crispy, flaky pastry filled with a savory and slightly sweet potato and cauliflower mixture. This authentic Bengali shingara recipe, seasoned with panch phoron and peanuts, is a beloved tea-time snack.
For 12 servings
Make the dough: In a large bowl, mix together the maida, salt, nigella seeds, and 3 tbsp of oil. Rub the oil into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add water and knead to form a firm, stiff dough. Don't make it soft. Cover with a damp cloth and let it rest for 30 minutes.
Prepare the filling: Heat 2 tbsp of oil in a pan over medium heat. Add the panch phoron and let the seeds splutter. Add the hing, ginger paste, and chopped green chilies. Sauté for 30 seconds until fragrant. Add the diced potatoes and cauliflower florets. Sauté for 2-3 minutes. Add 1/4 cup of water, cover the pan, and cook on low heat for 8-10 minutes, or until the vegetables are tender but not mushy. Add the green peas, roasted peanuts, turmeric powder, red chili powder, roasted cumin powder, sugar, and salt. Mix well and cook for another 2-3 minutes. Lightly mash a few pieces of potato to help bind the filling. Let the mixture cool down completely.
Shape the shingaras: Knead the rested dough for a minute and divide it into 6 equal balls. Take one ball and roll it into a thin oval, about 6-7 inches long. Cut the oval in half crosswise, creating two semi-circles. Take one semi-circle and form a cone by bringing the straight edges together, overlapping slightly. Seal the seam with a dab of water. Fill the cone with about 1-2 tablespoons of the cooled filling. Don't overfill. Apply a little water on the inner rim of the cone's opening. Pinch the edges firmly to seal the shingara completely.
Fry the shingaras: Heat oil for deep frying in a kadai or deep pan over low-medium heat. The oil should not be very hot. Gently slide 3-4 shingaras into the oil. Do not overcrowd the pan. Fry on low heat for 10-12 minutes, turning occasionally, until they are golden brown and crisp on all sides. Frying on low heat is crucial for a flaky, non-bubbly crust. Once done, remove with a slotted spoon and drain on paper towels to absorb excess oil.
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Crispy, flaky pastry filled with a savory and slightly sweet potato and cauliflower mixture. This authentic Bengali shingara recipe, seasoned with panch phoron and peanuts, is a beloved tea-time snack.
This bengali recipe takes 65 minutes to prepare and yields 12 servings. At 188.4 calories per serving with 3.64g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Serve hot with your favorite chutney or tomato ketchup.
This recipe is already vegan as it uses oil. If you prefer using ghee, substitute it with vegetable shortening or coconut oil for a vegan version.
For a faster version, use store-bought puff pastry or spring roll wrappers instead of making the dough from scratch.
Add 1/2 cup of crumbled paneer (cottage cheese) or boiled chickpeas to the vegetable filling to increase the protein content.
Use a reliable gluten-free all-purpose flour blend that contains xanthan gum to make the pastry.