How to Make Shingaras
Combine your flour, salt, and seeds., Add oil and water to make your dough., Prep your veggies, cilantro, and ginger., Roast your peanuts., Grind the peanuts., Saute your panch phoron, ginger, and onion., Add the potatoes., Add the cauliflower...
Step-by-Step Guide
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Step 1: Combine your flour
Pour your flour into a large mixing bowl.
Add the salt and nigella seeds.
Stir to combine., Add the oil first and stir to mix until the texture turns crumbly.
Next, mix in the water.
Stir and/or knead it to form a firm but malleable dough.Cover the bowl with a lid or plastic wrap, then set it aside. , Peel your potatoes.
Then chop them into small cubes.
Also chop your cauliflower and onion into small pieces.
Finally, chop up your cilantro and grate your ginger., Coat the bottom of a small skillet with cooking oil.
Heat the oil over medium heat.
Then add the peanuts and fry until they brown., Transfer them to a paper towel.
Let the towel absorb the excess oil.
Then transfer them to a small bowl and grind with a mortar., First, coat the bottom of a large skillet with cooking oil and set the burner to medium heat.
Once the oil heats up, add the Panch phoron .
Once it begins to crackle, stir in the ginger and then the onions.
Cook until the onions turn translucent (approximately three to four minutes.), Once the onions have turned translucent, stir in the potatoes.
Cover the skillet with its lid.
Then let the potatoes cook until they begin to turn tender (roughly five minutes)., Uncover the skillet.
Stir in each new ingredient into the mixture until evenly combined., Pour the water in.
Cover the skillet again.
Let the mixture cook for roughly ten minutes, or until the vegetables have softened., While you wait for the vegetables to soften, coat the bottom of a small skillet with cooking oil.
Set the burner to medium heat and add the cumin, fennel, and chilies once the oil heats up., Transfer them to a small bowl once they become fragrant.
Use your mortar to grind them up.
Then stir the powder into your vegetables., Wait for the water to reduce.
Then press a spoon into the mixture.
You want the mixture to be moist enough to yield easily to pressure, but otherwise fairly dry., Stir your peanuts and cilantro in once the mixture has reached the desired consistency.
Remove the skillet from the burner.
Let the mixture cool off., Divide the dough into evenly sized balls (each one should be about the size of a lime).
Flatten each one into a disc roughly
0.25 centimeter (0.098Â in) thick.
Slice the disc in half, then fold each half into a cone shape.
Pinch the cone’s tip together to seal it completely and prevent leaks.This is probably the most difficult step for a beginner, so don’t beat yourself up if your cones aren’t uniform.
Just concentrate on making sure that each one is sealed tight. , Add roughly
1.5 teaspoons of filling to each cone.Err on the side of too little filling than too much.
Avoid overstuffing, since this may cause your pastry to rupture when cooking.
Once filled, pinch the opening shut to make a tight seal.Since you’re using your fingers here, be sure to wait until the mixture has cooled off enough so you don’t burn yourself. , Line a baking sheet with parchment paper.
Place your shingaras on that, then place the baking sheet in the refrigerator.
Let them chill for a half hour., Pour 2 cups (473) of cooking oil into your wok.
Set the heat to medium-low and wait for the oil to heat up.
Test the temperature by tossing it a scrap piece of dough or a bread crumb.
The oil is ready when the dough or crumb immediately starts sizzling upon contact., Use tongs to dip three or four shingaras in the oil.
Be careful not to drop them in, since this will cause hot oil to splatter.
Fry each batch until the pastry turns golden brown.
Transfer them to paper towels so the excess oil to drain while the next batch cooks.
Once the last batch is finished, serve them while they’re still hot. -
Step 2: and seeds.
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Step 3: Add oil and water to make your dough.
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Step 4: Prep your veggies
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Step 5: cilantro
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Step 6: and ginger.
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Step 7: Roast your peanuts.
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Step 8: Grind the peanuts.
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Step 9: Saute your panch phoron
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Step 10: ginger
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Step 11: and onion.
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Step 12: Add the potatoes.
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Step 13: Add the cauliflower
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Step 14: and turmeric.
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Step 15: Add water and cook for ten minutes.
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Step 16: Toast the cumin
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Step 17: fennel
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Step 18: and chilies in a separate skillet.
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Step 19: Grind your spices and add them to the vegetables.
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Step 20: Check the moisture level of your vegetable mixture.
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Step 21: Add your peanuts and cilantro and remove from heat.
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Step 22: Shape your pastries.
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Step 23: Fill each cone.
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Step 24: Chill your shingaras.
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Step 25: Heat oil for frying.
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Step 26: Fry your shingaras in batches.
Detailed Guide
Pour your flour into a large mixing bowl.
Add the salt and nigella seeds.
Stir to combine., Add the oil first and stir to mix until the texture turns crumbly.
Next, mix in the water.
Stir and/or knead it to form a firm but malleable dough.Cover the bowl with a lid or plastic wrap, then set it aside. , Peel your potatoes.
Then chop them into small cubes.
Also chop your cauliflower and onion into small pieces.
Finally, chop up your cilantro and grate your ginger., Coat the bottom of a small skillet with cooking oil.
Heat the oil over medium heat.
Then add the peanuts and fry until they brown., Transfer them to a paper towel.
Let the towel absorb the excess oil.
Then transfer them to a small bowl and grind with a mortar., First, coat the bottom of a large skillet with cooking oil and set the burner to medium heat.
Once the oil heats up, add the Panch phoron .
Once it begins to crackle, stir in the ginger and then the onions.
Cook until the onions turn translucent (approximately three to four minutes.), Once the onions have turned translucent, stir in the potatoes.
Cover the skillet with its lid.
Then let the potatoes cook until they begin to turn tender (roughly five minutes)., Uncover the skillet.
Stir in each new ingredient into the mixture until evenly combined., Pour the water in.
Cover the skillet again.
Let the mixture cook for roughly ten minutes, or until the vegetables have softened., While you wait for the vegetables to soften, coat the bottom of a small skillet with cooking oil.
Set the burner to medium heat and add the cumin, fennel, and chilies once the oil heats up., Transfer them to a small bowl once they become fragrant.
Use your mortar to grind them up.
Then stir the powder into your vegetables., Wait for the water to reduce.
Then press a spoon into the mixture.
You want the mixture to be moist enough to yield easily to pressure, but otherwise fairly dry., Stir your peanuts and cilantro in once the mixture has reached the desired consistency.
Remove the skillet from the burner.
Let the mixture cool off., Divide the dough into evenly sized balls (each one should be about the size of a lime).
Flatten each one into a disc roughly
0.25 centimeter (0.098Â in) thick.
Slice the disc in half, then fold each half into a cone shape.
Pinch the cone’s tip together to seal it completely and prevent leaks.This is probably the most difficult step for a beginner, so don’t beat yourself up if your cones aren’t uniform.
Just concentrate on making sure that each one is sealed tight. , Add roughly
1.5 teaspoons of filling to each cone.Err on the side of too little filling than too much.
Avoid overstuffing, since this may cause your pastry to rupture when cooking.
Once filled, pinch the opening shut to make a tight seal.Since you’re using your fingers here, be sure to wait until the mixture has cooled off enough so you don’t burn yourself. , Line a baking sheet with parchment paper.
Place your shingaras on that, then place the baking sheet in the refrigerator.
Let them chill for a half hour., Pour 2 cups (473) of cooking oil into your wok.
Set the heat to medium-low and wait for the oil to heat up.
Test the temperature by tossing it a scrap piece of dough or a bread crumb.
The oil is ready when the dough or crumb immediately starts sizzling upon contact., Use tongs to dip three or four shingaras in the oil.
Be careful not to drop them in, since this will cause hot oil to splatter.
Fry each batch until the pastry turns golden brown.
Transfer them to paper towels so the excess oil to drain while the next batch cooks.
Once the last batch is finished, serve them while they’re still hot.
About the Author
Timothy Carter
Specializes in breaking down complex lifestyle topics into simple steps.
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