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A beloved Bengali tea-time snack, these shingaras feature a perfectly flaky, crisp pastry encasing a sweet and savory filling of spiced cauliflower, potatoes, and peanuts. An authentic taste of Kolkata in every bite.
For 4 servings
Prepare the Dough
Prepare the Filling
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A beloved Bengali tea-time snack, these shingaras feature a perfectly flaky, crisp pastry encasing a sweet and savory filling of spiced cauliflower, potatoes, and peanuts. An authentic taste of Kolkata in every bite.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 419.67 calories per serving with 9.37g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Shingaras
Fry the Shingaras
Serve
For a lower-fat option, brush the shaped shingaras with a little oil and bake at 180°C (350°F) for 20-25 minutes or until golden brown. You can also air-fry them at 180°C (350°F) for 15-18 minutes.
Replace the cauliflower and potato filling with spiced paneer, minced chicken (Keema Shingara), or a mix of lentils and spices.
Experiment with a gluten-free all-purpose flour blend for the dough. You may need to add a binding agent like xanthan gum and adjust the water quantity.
Cauliflower is a powerhouse of nutrients, including Vitamin C, Vitamin K, and fiber. It also contains antioxidants that may help reduce inflammation and protect against chronic diseases.
The spices used, such as cumin, coriander, and ginger, are well-known in traditional medicine for their digestive properties. They can help stimulate digestive enzymes and soothe the gut.
The inclusion of peanuts and green peas adds a good amount of plant-based protein to this snack, contributing to satiety and muscle maintenance.
A single homemade Phulkopir Shingara contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying.
While the filling contains healthy vegetables like cauliflower, Phulkopir Shingara is a deep-fried snack made with refined flour, making it high in calories and fat. It is best enjoyed in moderation as an occasional treat.
Yes. You can fully fry them and store them in an airtight container at room temperature for a day, or in the refrigerator for 2-3 days. Reheat in an oven or air fryer at 160°C (320°F) for 5-7 minutes to restore crispiness. Avoid microwaving as it will make them soggy.
Bubbles or blisters on the crust are usually caused by two things: the dough being too soft or the frying oil being too hot. Ensure your dough is stiff and always start frying in low-temperature oil.
Absolutely. Simply replace the ghee in the dough with a neutral vegetable oil or vegan butter. The rest of the recipe is already vegan.
Bhaja Masala is a Bengali roasted spice powder. To make a small batch, dry roast 1 tbsp cumin seeds, 1 tbsp coriander seeds, and 2-3 dried red chilies until fragrant. Let it cool completely and grind to a fine powder.