Shingara
- 450 g (1 lb) potatoes
- ½ teaspoon aniseeds
- ½ teaspoon cumin seeds
- 1 teaspoon crushed ginger
- 4-6 green chilies, crushed
- 1 bay leaf
- 1 teaspoon cumin seeds, roasted and ground
- 2 cup flour
- ½ teaspoon nigella seeds
- Salt to taste
Making method: Peel the potatoes and make
1cm cubes.
 |
| (shingara) |
In a frying pan heat 3
tablespoons of oil. Add, aniseeds, cumin seeds and fenugreek, stir till seeds
pop. Add ginger, green chilies and bay leaf. Stir-fry for about 20 seconds. Add
the potatoes, ½ cup of water and salt. Cover and cook over a moderate heat.
After a few minutes fry the potatoes stirring regularly. If necessary add
another ¼ cup water. When potatoes are tender, add ground cumin add the
garammasala powder. Remove from heat and leave to cool. Divide into 20
portions.
Add salt ¼ cup
shortening or oil to the flour. Mix well. Add water just enough (about ½ cup)
to make moderately stiff dough. Knead well. Make 12 balls.
Roll out each ball of
dough into oval shape. Cut breadth-wish into two equal part. Shape one part
like a cone. Holding the cone in your left hand stuff the cone with one portion
of cooked potatoes. Smear a little water to the inner edge of the cone and seal
the opening neatly. Twist the opposite pointed end.
Heat oil in a deep the
frying pan. Put 8-10 shingaras at a time in the frying pan. Keep the heat
moderate-low and fry the shingaras golden brown for about 15-20 minutes. Strain
oil and put the shingaras on an absorbent paper.
Finaly: Serve with green sauce,tamarind sauce or
tomato castup.
