- Serves: Makes 20 pieces
- Cook Time: 25 minutes
- Prep Time: 15 minutes plus 30 mins resting time
- Effort: easy
- 300 g wholewheat flour, plus extra for sealing
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 155 ml cold water
- 600 g white or red potatoes, peeled and boiled until tender
- 2 tbsp vegetable oil, plus extra for deep frying
- 1/2 tsp panchphoran, (Bengali five-spice)
- 1/2 tsp turmeric
- 1 tsp grated fresh ginger
- 1 pinches asafoetida
- 4 green chillies, finely chopped
1. Sieve the flour into a bowl with the baking powder and ¼ teaspoon of the salt. Mix in the water and knead for 5-6 minutes, until it is a smooth dough.
2. Put the dough into a clean bowl, cover with a plate and set aside for 30 minutes.
3. Crush the cooked potatoes coarsely in a bowl.
4. Heat the 2 tablespoons of vegetable oil in a wok and add the panch phoran. Once the seeds start to splutter, add the turmeric, ginger, asafoetida and the remaining salt. Mix thoroughly, then add the chillies and the crushed potato and fry gently for 2 minutes.
5. Gently heat a frying pan or griddle.
6. Divide the dough into 10 equal balls. Roll out each ball into a 7.5cm circle and put each circle on the hot griddle for 20-30 seconds then remove. Cut each circle in half.
7. In a small bowl, mix a little of the extra flour with water to make a thick glue.
8. Apply a bit of the flour glue to the cut side of each half circle, then fold it into a cone.
9. Fill each cone with 1 tablespoon of the potato mixture then press the top edges together to seal.
10. Heat vegetable oil in a saucepan or deep fryer and deep fry the shingaras for 3-4 minutes. Drain on kitchen paper and serve.
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