Shingara
Time of preparation: 40 Minutes
Time of cooking: 40 Minutes (Serves 12)
Ingredients for cover:
| Flour | 4 cups |
| Salt | ½ tea spoon |
| Water | For kneading |
| Oil | ½ cup |
| Black Caraway (Kalongi) | ¼ tea spoon |
Steps for cover:
| 1. Make a well in flour and add the oil and caraway seeds and rub well so all these ingredients are balanced. |
| 2. Dissolve salt in little amount of water and start kneading. |
| 3. Add more water if needed but the ready dough should be very hard. |
| 4. Cover with damp muslin cloth and leave aside. |
Ingredients for filling:
| Potatoes (boiled & cubed) | 4 medium |
| Peanuts (roasted) | ¼ cup |
| Raisins | ½ cup |
| Sesame seeds | 1 ½ tea spoon |
| Chat Masala | 1 tea spoon |
| Salt | To taste |
| Chilli powder | To taste |
| Onion (chopped) | 1 large |
| Fresh Green Chilli (chopped) | 2 to 3 |
| Black caraway | A pinch or two |
| Mustard seeds | A pinch or two |
| Ajwain (optional) | A pinch or two |
| Fresh Coriander (chopped) | 2 table spoon |
| Oil | For frying |
Steps for the filling:
| 5. Heat 2 table spoon oil in a wok and sizzle the mustard seeds. |
| 6. Add all other dry spices and add the onion and later potatoes. |
| 7. Add coriander and green chilli and remove from heat. |
| 8. Once cool use as filling and wrap in the flour dough. |
