How to make Shingara - SK Khazana -

A favourite snack of the Bengalis, it is readily available at every mithai shop at every nook of a street

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Covering, Refined flour (maida) (मैदा)

Cuisine : Bengali

Course : Snacks and Starters

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For more recipes related to Shingara - SK Khazana checkout Paneer Moongdal Samosa. You can also find more Snacks and Starters recipes like Apple Crisp, Vegetable Crudites With GreekYogurt Dip, Aloo Chaat Dilli Style, Appam.

Shingara - SK Khazana

Shingara - SK Khazana Recipe Card

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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shingara - SK Khazana Recipe

  • Covering

  • Refined flour (maida) 2 cups

  • Salt to taste

  • Oil 2 teaspoons

  • Stuffing

  • Medium potatoes boiled and unpeeled 2

  • Cauliflower 10-12 florets

  • Mustard oil 2 tablespoons

  • Paanch phoron 3/4 teaspoon

  • Ginger chopped 3/4 teaspoon

  • Onion chopped 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Green peas boiled 1/2 cup

  • Roasted peanuts 3 tablespo to garnish

  • Tamarind chutney for drizzling

  • Fried green chillies to garnish

Method

Step 1

Heat mustard oil in a non-stick pan add paanch phoron, ginger and onion and sauté till translucent

Step 2

Mash potatoes and add, along with cauliflower, mix well and add salt, turmeric powder, cumin powder, garam masala powder, cover and cook till cauliflower is tender.

Step 3

Add green peas and roasted peanuts and mix well.

Step 4

Take refined flour in a bowl, add salt, oil and sufficient water and knead into stiff dough.

Step 5

Heat sufficient oil in kadai

Step 6

Divide both the dough and the stuffing into 8 equal portions. Roll each dough portion into a ball, roll into thin oblong shape and cut into half,

Step 7

Apply water on edges and shape into a cone, put a portion of the stuffing in it and seal the edges to make a shingara.

Step 8

Heat sufficient oil in a kadai, gently slide in the shingaras and deep-fry till golden brown. Drain on absorbent paper.

Step 9

Arrange them on a serving plate, drizzle some tamarind chutney over them, garnish with roasted peanuts and fried green chillies and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.