Phulkopir Shingara

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine the maida, nigella seeds, and 1/2 tsp of salt.
   • c.Add the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a small amount in your fist, it should hold its shape.
   • d.Gradually add a little water at a time and knead to form a stiff, tight dough. Do not over-knead.
   • e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Step 2

   • a.Prepare the Filling
   • b.Heat 2 tbsp of oil in a pan or kadai over medium heat. Add the raw peanuts and fry for 1-2 minutes until golden and crisp. Remove and set aside.
   • c.In the same oil, add the panch phoron and let the seeds splutter.
   • d.Add the ginger paste and chopped green chilies. Sauté for 30 seconds until the raw smell disappears.
   • e.Add the finely chopped cauliflower florets, turmeric powder, and the remaining 1/2 tsp of salt. Mix well, cover, and cook on low heat for 5-7 minutes, until the cauliflower is tender but still has a slight bite.
   • f.Add the cumin powder and coriander powder. Sauté for another minute until the spices are fragrant.
   • g.Stir in the boiled potato cubes, green peas, and sugar. Gently mix everything together without mashing the potatoes.
   • h.Cook for 2-3 minutes, then turn off the heat. Stir in the fried peanuts and the optional Bhaja Masala.
   • i.Spread the filling on a plate and let it cool down completely.
3. 3

   Step 3

   • a.Shape the Shingaras
   • b.After resting, knead the dough for one minute. Divide it into 4 equal-sized balls.
   • c.Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • d.Using a knife, cut the oval in half crosswise to get two semi-circles.
   • e.Take one semi-circle. Apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly to seal it securely.
   • f.Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled filling. Do not overfill.
   • g.Apply a little water on the inner rim of the cone's opening. Pinch the open edges together firmly to seal the shingara. For the classic shape, you can make a small pleat on one side before sealing.
   • h.Repeat the process with the remaining dough and filling to make 8 shingaras.
4. 4

   Step 4

   • a.Fry the Shingaras
   • b.Heat the oil for deep frying in a deep pan or kadai over low heat. The oil should be just warm, not hot (around 150°C / 300°F).
   • c.To test the oil, drop a tiny piece of dough into it. It should sink to the bottom and rise slowly with gentle bubbles. If it rises immediately, the oil is too hot.
   • d.Carefully slide 3-4 shingaras into the warm oil. Do not overcrowd the pan.
   • e.Fry on very low heat for 12-15 minutes, turning them occasionally. This slow frying process is key to a crispy, non-bubbly crust.
   • f.Once they are firm and light golden, you can slightly increase the heat to medium-low and fry for another 2-3 minutes until they are perfectly golden brown and crisp.
   • g.Remove with a slotted spoon and drain on a wire rack or a plate lined with paper towels.
5. 5

   Step 5

   • a.Serve
   • b.Serve the Phulkopir Shingaras hot with tamarind chutney, kasundi (Bengali mustard sauce), or tomato ketchup.

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