Shingara

Ingredients

• Stuffing
• 1 tablespoon mustard oil
• ½ teaspoon paanch phoron
• 1 teaspoon chopped ginger
• 1 small onion, chopped
• 1 medium potato, boiled
• 8-10 cauliflower florets
• Salt to taste
• ¼ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• ¼ cup green peas, blanched
• 2 tablespoons roasted peanuts + for garnish
• Oil for deep frying
• Fried green chillies to serve
  Dough 
• 1 cup refined flour (maida)
• Salt to taste
• 1 teaspoon oil

Method

1. Heat mustard oil in a non-stick pan add paanch phoron, ginger and onion and sauté till translucent.
2. Mash potatoes and add in the pan. Add cauliflower, mix well. Add salt, turmeric powder, cumin powder, garam masala powder, cover and cook till cauliflower is tender.
3. Add green peas, roasted peanuts and mix well. Cook for 1-2 minutes and take it off the heat.
4. For the dough, 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, add 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.