Mangsher Shingara

1. 1
   knead · ~15 min

   Make the dough.

   1.Add 250 g all-purpose flour, 2 tbsp ghee, and half of the salt to a bowl.

   2.Rub the ghee into the flour until the mixture looks sandy and holds shape when pressed.

   3.Add 110 ml water little by little and knead into a stiff, smooth dough.

   4.Cover and set aside while you make the filling.

   TIPA stiff dough gives shingara its flaky shell, so do not make it soft.
2. 2
   pressure cook · ~25 min

   Cook the mutton and potato filling.

   1.Heat 1 tbsp oil in a pan or pressure cooker base over medium heat.

   2.Add cumin seeds and bay leaf, then let them sizzle for a few seconds.

   3.Add chopped onion and cook until lightly golden.

   4.Add ginger, garlic, and green chili; cook until the raw smell goes.

   5.Add mutton, potato, turmeric powder, red chili powder, coriander powder, black pepper, garam masala, and the remaining salt.

   6.Mix well, pour in 120 ml water, and pressure cook until the mutton is tender and the potato is soft.

   TIPKeep the filling fairly dry at the end, or the pastry can turn soggy and open while frying.
3. 3
   saute · ~7 min

   Dry out and finish the filling.

   Open the cooker once the pressure drops. Cook the filling uncovered for a few minutes if needed until most of the moisture is gone. Lightly mash the potato into the meat, stir in the coriander leaves, and cool the filling completely.

4. 4
   mix · ~1 min

   Make the sealing paste.

   Mix 1 tbsp all-purpose flour with 1 tbsp water to make a smooth, thick paste for sealing the shingaras.

5. 5
   assemble · ~20 min

   Shape the shingaras.

   1.Divide the dough into 8 equal balls and keep them covered.

   2.Roll each ball into a small oval or circle.

   3.Cut each rolled piece into two halves if needed to form a cone shape, or fold directly if you prefer a traditional triangular shape.

   4.Seal the edge with the flour paste to make a cone, fill with the cooled mutton mixture, and press the top shut firmly.

   5.Repeat with the remaining dough and filling.

   TIPSeal the edges tightly so the filling stays inside and oil does not seep into the shell.
6. 6
   fry · ~15 min

   Fry the shingaras.

   1.Heat 2 cups oil for frying in a deep pan over low-medium heat.

   2.Slide in a few shingaras at a time without crowding the pan.

   3.Fry slowly, turning now and then, until the shells are crisp and evenly golden brown.

   4.Lift them out and drain well before frying the next batch.

   TIPFry on moderate heat; very hot oil browns the outside too fast and leaves the crust blistered instead of flaky.
7. 7
   serve

   Serve the mangsher shingara hot.

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