|Water||1⁄2 Cup (8 tbs)|
|Cauliflower||100 Gram (In Tiny Flowerets)|
|Potato||100 Gram, diced|
|Shelled peas||100 Gram|
|Sliced onion||50 Gram|
|Turmeric powder||1⁄8 Teaspoon|
|Cumin powder||1⁄4 Teaspoon|
|Chilli powder||1⁄8 Teaspoon|
|Chili powder||1⁄8 Teaspoon|
|Ginger paste/Ginger powder||1⁄4 Teaspoon|
|Coriander powder||1⁄4 Teaspoon|
(For the Filling)
Heat oil and fry all the ingredients over low heat till it is cooked. Remove heat and let it cool.
(For the pastry)
Rub ghee into sieved flour and salt. Add enough water to make soft, pliable dough. Knead thoroughly till dough comes clean off the board. Cover and keep it aside at least for 1/2 an hour. Divide into 12 equal portions and roll out into 4" diameter circles. Cut each circles into half. Taking one half, form a hollow cone. Fill each cone with the prepared filling. Wet along the open mouth of the cone and seal. The finished shingara is triangular in shape. Heat oil till very hot and gently slide in a few shingaras at a time. Fry till golden brown. Remove with slotted spoon and drain excess oil.