Phulkopir Shingara

1. 1
   knead · ~20 min

   Make the dough.

   1.Mix all-purpose flour, salt, and sugar in a bowl.

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

   3.Add water little by little and knead into a firm, smooth dough.

   4.Cover and set aside for 20 minutes.

   TIPKeep the dough stiff, not soft. A firmer dough gives the shingara its flaky shell.
2. 2
   boil · ~8 min

   Boil the potato.

   Boil the diced potato just until tender but not mushy. Drain well and let it cool slightly before adding to the filling.

3. 3
   saute · ~10 min

   Cook the filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add peanuts, ginger, and green chili, then cook for 1 minute.

   4.Add cauliflower and green peas, then cook for 4 to 5 minutes.

   5.Add boiled potato, turmeric powder, red chili powder, cumin powder, garam masala, amchur, and the remaining salt.

   6.Mix well and cook until the filling is dry and lightly tender.

   TIPKeep the filling fairly dry. Wet filling can make the pastry soggy and harder to seal.
4. 4
   rest · ~10 min

   Cool the filling completely.

5. 5
   assemble · ~15 min

   Shape the shingaras.

   1.Divide the dough into 8 equal portions and roll each into a smooth ball.

   2.Roll one ball into an oval about 5 to 6 inches long.

   3.Cut it in half to make 2 semicircles.

   4.Take one semicircle, form a cone, and seal the edge with a little water.

   5.Fill the cone with 1 to 2 tbsp cauliflower filling.

   6.Press and seal the open edge firmly to form a shingara.

   TIPSeal the edges tightly so the filling stays inside while frying.
6. 6
   fry · ~15 min

   Fry the shingaras slowly.

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

   2.Slide in the shaped shingaras without overcrowding the pan.

   3.Fry slowly, turning now and then, until evenly golden and crisp.

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

   TIPStart in moderately warm oil, not very hot oil. Slow frying helps the crust turn crisp and flaky without bubbles.
7. 7
   serve

   Serve hot.

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