Ingredients: (for 8-10 shingaras)
Flour - 1 cup
Salt - 1/2 tsp
Oil - 3 tbsp
For the stuffing:
Potatoes - 100g, cut into small 1/2 inch cubes
Cauliflower - 200g, cut into small 1 inch florets
Oil - 2 tbsp
Salt - to taste
Roasted cumin seeds - 1 tbsp
Roasted red chillies - 4 whole
Making the Shell:
Prepare the filling:
Combine the roasted cumin seeds and the red chillies, grind to a fine powder using a mixer or a mortar and pestle. From this mixture, take only 1 tbsp for subsequent use in the recipe, store the rest.
potatoes and cauliflower in 2 cups
of water for 5 minutes. Drain the
water, and keep aside the
In a kadhai, heat 2 tbsp oil to smoking, fry the boiled potatoes and cauliflower together with salt to taste (1 tsp or so) for 5 minutes on medium heat until they turn soft, stirring constantly to avoid charring.
Turn off the heat, add the fried mixture from step 1 above to the vegetables, mix well and keep aside. If you like hot shingaras, you may add in 1-2 green chillies finely chopped into the mixture at this stage.
Now prepare the flour shells:
In a bowl, take the
flour and add to it the oil and salt. Knead thoroughly for 5-7 minutes. The more you knead, the better the shingara)
1/4 cup water at hand, and to the
oil-kneaded flour add water by the
teaspoon and continue kneading for
3-5 minutes more until the flour is
moist, but a tight ball. Avoid
adding too much water together, and
keep it tight, if the dough becomes
loose, add more flour/oil mix to
five equal sized balls from the
kneaded dough, roll between your
palms to get a circular shape, and
cover with a moist cloth.
Using a rolling pin (or a bottle!) on a smooth hard surface, flatten out the dough balls. Take a pinch of dry flour on the rolling surface, place the ball, and using the pin, roll into a roughly oval shape. Bisect each oval shaped dough cake across the width (not length!) to get two
triangular pieces (Fig 1). Remove and place aside. You will have 10 pieces from the dough prepared above.
Take a single piece of the dough and fold it into a cone, cementing the folds together with a few drops of water each time you fold
(Fig 2 and 3).
Into the cone, stuff filling to 3/4 volume. Seal the top of the cone by closing the top flap onto the body using some water as glue, using your fingers, "staple" the top flap tightly to the body
Finally, fry the shingaras:
In a kadhai, heat the oil to smoking, turn down the flame to low. Place the shingara cones into the oil, and fry on low heat 3-5 minutes until golden brown. Using a spatula, turn over the cone and fry for another 3-5 minutes. Turn the heat up to medium, quickly fry each side for a minute. Remove the shingaras from the oil, drain and keep aside.
Serve Hot with your favorite sauce or chutney. Agrees well with a cup of hot tea and gloomy weather....