From this video: https://www.youtube.com/watch?v=DzJkuI9UwYI
Any changes of my own are marked in italics.
Makes 12
- 240g plain flour
- 5g salt
- 5g sugar (originally 12g)
- 35g ghee / oil
- 0.5 tsp kalonji
Note: possibly better to do about 10-20% more than the amount given here.
- 500g potatoes, diced in 1cm cubes with skin on
- 125g cauliflower, cut into 1cm florets
- 4g green chilli, finely chopped
- 18g ginger
- 30g raw peanuts
- 0.75tsp panch phoron
- 2 dried red chillies
- 6g sugar
- 6g salt
- 4g black salt
- 0.5tsp dried fenugreek leaves
- 25g mustard oil
- 4g ground cumin
- 5g ground coriander
- 4g turmeric powder
- 3g chilli powder
- 2g amchoor powder
- 2g garam masala
- 6g chat masala
- Mix flour, salt and sugar and then rub in the ghee until the mix has a fine breadcrumb texture
- Add 80-85g lukewarm water and knead in - try not to add any more than is necessary, this is a dry dough. Try not to develop any more gluten than is necessary to incorporate the dough. Cover and rest for at least an hour.
- Heat the mustard oil until it starts to smoke. Add the peanuts and fry until golden, then set them aside. Fry the cauliflower until golden, and set them aside too.
- Add the dried chillies and the panch phoron to the remaining oil and fry until the fenugreek seeds start to change colour. Add the potatoes and the salt and fry until golden (about 4 minutes).
- Make a paste from the ginger and chilli using a pestle and mortar and a pinch of salt. Add the paste and fry for a couple of minutes, then add 6g of the masala and the crushed fenugreek leaves. Add a splash of hot water and cook, covered, until the potatoes are done. Add more water if necessary.
- Add the reserved peanuts and cauliflower along with the sugar and black salt. Keep cooking until the water has evaporated and the mix has a relatively homogeneous texture. Allow to cool completely.
- Divide the dough into 6 60g balls - keep them covered until they're needed. Roll them out to ovals about 16cm wide and 28cm long (Note: possibly a bit bigger), about 2mm thickness. Cut the ovals in half along their shorter axis.
- Wet the straight edge of one of the pieces with water, and form it into a cone by sticking this edge to itself. Hold the cone in your left hand with the seam on your thumb.
- Place about 50g of the cooled filling into the cone. Take care not to overfill it. Wet the inside of the lip of the cone, then fold one edge onto the other before folding this edge in half and folding that new lip down to form a base upon which the shingara can sit. Repeat with the rest of the dough and filling.
- Begin to deep fry the shingara in 70C oil (Note: maybe start hotter) and raise the heat to medium, trying not to let it exceed 120C. Turn them every 5 minutes and fry until golden (Note: do not overcook!) - about 30 minutes. Allow them to cool before serving.