Phulkopir Shingara

Name: Phulkopir Shingara
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 250 g all-purpose flour (for the outer pastry); 2 tbsp ghee (mixed into the dough); 0.5 tsp salt (divided for dough and filling); 0.5 tsp sugar (for the dough); 110 ml water (to make a stiff dough); 250 g cauliflower (small florets, finely chopped); 150 g potato (peeled and small diced); 80 g green peas (fresh or frozen); 2 tbsp peanuts (raw); 1 tbsp oil (for cooking the filling); 0.5 tsp cumin seeds; 1 inch ginger (grated); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch amchur

RATING

4.5/5(78)

TASTE SCORE

9/10

A Bengali winter favorite with a flaky crust and a gently spiced cauliflower filling. These crisp shingaras are stuffed with cauliflower, potatoes, peas, and peanuts, then fried until deeply golden and perfect for tea time.

PREP

35m

COOK

35m

SERVES

1 PIECE

205 cal

SERVINGS

METHOD · 7 STEPS

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.
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.
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.
rest · ~10 min
Cool the filling completely.
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.
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.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the ghee thoroughly into the flour until it clumps when pressed; that short texture is what gives shingara its flaky shell.
2
Do not overboil the potatoes; they should hold their diced shape so the filling stays chunky, not mashed.
3
Cook the cauliflower filling until steam has mostly evaporated, or the shingaras can soften and split while frying.
4
Cool the filling completely before stuffing, otherwise the dough warms up and becomes harder to seal neatly.
5
Roll each dough piece evenly, keeping the center and edges similar in thickness so the crust fries uniformly.
6
Fry on low to medium-low heat from the start; hot oil will brown the outside too fast before the pastry turns crisp.
7
If making ahead, shape the shingaras and refrigerate them uncovered for 20 to 30 minutes to help the seams set before frying.