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Shingara (Samosa)

P.S.L.Alekhya's picture
Ingredients
  Flour 250 Gram
  Ghee 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Cauliflower 100 Gram (In Tiny Flowerets)
  Potato 100 Gram, diced
  Shelled peas 100 Gram
  Sliced onion 50 Gram
  Oil 2 Tablespoon
  Turmeric powder 1⁄8 Teaspoon
  Cumin powder 1⁄4 Teaspoon
  Chilli powder 1⁄8 Teaspoon
  Chili powder 1⁄8 Teaspoon
  Salt To Taste
  Sugar 1⁄4 Teaspoon
  Ginger paste/Ginger powder 1⁄4 Teaspoon
  Coriander powder 1⁄4 Teaspoon
Directions

Steps:
(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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Snack
Taste: 
Spicy
Feel: 
Crispy
Method: 
Fried
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
20
Subtitle: 
Shingara (Samosa)

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