Shingara (Samosa)
Method
- To make the filling: Heat oil and fry all ingredients over low heat till cooked.
- If necessary, add a little water. Set aside and allow to cool completely.
- To make the pastry: Rub ghee into sieved flour and salt.
- Add enough water to make soft pliable dough. Knead thoroughly till dough comes clean off the board. Cover and allow to rest for at least half hour. Divide into 12 equal portions and roll out like luchi into 4” diameter circles. Cut each circle into half.
- Taking one half, form a hollow cone by folding along cut side slightly and seal by wetting edges.
- Fill each cone three-quarters full with prepared filling.
- Wet along the open mouth of the cone and seal.
- Pinch the edge all along and twist at corners.
- The finished shingara is triangular in shape.
- Heat oil till very hot and gently slide in a few shingaras at a time.
- Fry till golden brown. Remove with slotted spoon and drain excess oil.
Ingredients:
For the pastry:
250 gms. Flour
1 tbsp. ghee
A pinch of salt
1/2 cup water approximately
Oil for deep frying
For the filling:
100 gms. Cauliflower in tiny flowerets
100 gms. Potato, diced
100 gms. Shelled peas
50 gms. Onions, sliced fine
2 tbsp. oil
Pinch of turmeric
1/4 tsp. cumin powder
1/4 tsp. coriander powder
Pinch chilli powder
Salt to taste
1/4 tsp. sugar
1/4 tsp. ginger paste or ginger powder
RECIPES BY REHANA KHAMBATY
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