Shingara - SK Khazana

A favourite snack of the Bengalis, it is readily available at every mithai shop at every nook of a street This is a Sanjeev Kapoor exclusive recipe.

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Shingara - SK Khazana

Main Ingredients Covering, Refined flour (maida)
Cuisine Bengali
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Shingara - SK Khazana

  • Covering
  • 2 cups Refined flour (maida)
  • to taste Salt
  • 2 teaspoons Oil
  • Stuffing
  • 2 Medium potatoes boiled and unpeeled
  • 10-12 florets Cauliflower
  • 2 tablespoons Mustard oil
  • 3/4 teaspoon Paanch phoron
  • 3/4 teaspoon Ginger chopped
  • 2 tablespoons Onion chopped
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Garam masala powder
  • 1/2 cup Green peas boiled
  • 3 tablespo to garnish Roasted peanuts
  • for drizzling Tamarind chutney
  • to garnish Fried green chillies


  1. Heat mustard oil in a non-stick pan add paanch phoron, ginger and onion and sauté till translucent
  2. Mash potatoes and add, along with cauliflower, mix well and add salt, turmeric powder, cumin powder, garam masala powder, cover and cook till cauliflower is tender.
  3. Add green peas and roasted peanuts and mix well.
  4. Take refined flour in a bowl, add salt, oil and sufficient water and knead into stiff dough.
  5. Heat sufficient oil in kadai
  6. Divide both the dough and the stuffing into 8 equal portions. Roll each dough portion into a ball, roll into thin oblong shape and cut into half,
  7. Apply water on edges and shape into a cone, put a portion of the stuffing in it and seal the edges to make a shingara.
  8. Heat sufficient oil in a kadai, gently slide in the shingaras and deep-fry till golden brown. Drain on absorbent paper.
  9. Arrange them on a serving plate, drizzle some tamarind chutney over them, garnish with roasted peanuts and fried green chillies and serve hot.