How to make Shingara

Shingara, also known as Samosa in other parts of India, is a popular deep-fried snack enjoyed in Bangladesh and West Bengal. It’s a crispy pastry filled with savory spiced potatoes, peas, and sometimes minced meat. Here’s a recipe to make delicious Shingara at home:

Ingredients:

For the Dough:

• 1 cup all-purpose flour (maida)
• 2 tablespoons oil
• 1/4 teaspoon salt
• Water, as needed

For the Filling:

• 2 medium potatoes, boiled, peeled, and mashed
• 1/2 cup green peas, boiled or thawed if frozen
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1-inch piece of ginger, grated
• 2 tablespoons chopped fresh coriander leaves
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt, to taste
• Oil, for deep frying

Instructions:

1. Prepare the Dough:
   • In a mixing bowl, combine the all-purpose flour, salt, and oil. Mix well using your fingers until the mixture resembles breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a smooth, stiff dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. Make the Filling:
   • Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter.
   • Add chopped onions, green chilies, and grated ginger. Sauté until onions turn translucent.
   • Add turmeric powder, coriander powder, and salt. Mix well.
   • Add boiled and mashed potatoes along with boiled peas. Stir to combine.
   • Add garam masala and chopped coriander leaves. Mix everything together and cook for another 2-3 minutes. Remove from heat and let the filling cool completely.
3. Shape and Fill the Shingara:
   • Divide the rested dough into small lemon-sized balls. Roll each ball into a thin oval or round shape using a rolling pin.
   • Cut the rolled dough into halves to form semi-circles.
   • Take one semi-circle, wet the edges with water using your finger.
   • Fold one edge of the semi-circle over the other to form a cone shape. Press the edges firmly to seal the cone.
   • Fill the cone with 1-2 tablespoons of the prepared potato-pea filling. Again, wet the edges and seal the top to form a triangular shape. Ensure it is sealed tightly to prevent filling from coming out during frying.
   • Repeat with the remaining dough and filling.
4. Fry the Shingara:
   • Heat oil for deep frying in a pan over medium heat.
   • Once the oil is hot, carefully slide in a few Shingaras at a time.
   • Fry on medium-low heat until they turn golden brown and crispy on all sides.
   • Remove with a slotted spoon and drain excess oil on paper towels.
5. Serve:
   • Serve hot Shingaras with tamarind chutney, mint chutney, or ketchup.