SHINGARA (potato and
chick peas samosa)
All purpose flour – 2 cups
Oil – 4 tablespoons
Salt – to taste
1/2 tsp kalonji/onion seeds
Water – 1/2 cup
Put the flour and salt in a bowl and 1/2 tsp kalonji seeds(black seeds) and Mix well.
Add oil and rub with your finger till the oil is incorporated with the flour until you get an crumbly texture.
Then slowly add water and knead into smooth dough. Do not add all the water at a time.
Apply some oil on the dough ball and cover it. Keep it side for 15 minutes
For the filling:
1/2 can chick peas
4 medium potatoes cubes
2 medium onions chopped thinly
1 bay leaf
1 tsp turmeric
1/2 tsp panch puran powder or you can use the whole. If you don't have panch puran use curry powder.
1/2 tsp kalongi seeds
1 1/2 tsp salt
2 chopped chilli
1/2 cup chopped coriander
1/2 cup oil for cooking.
Heat the oil and add the kalongi seeds
Add the onions and fry for 3 mins.
Add the bay leaf, panch puran, turmeric and salt.
Stir for 2 mins on high
Add the potatoes and stir on high for five mins.
Add the chick peas and stir for another two minutes.
Cover and cook on slow until the potatoes are mushy soft.
Add the chopped chilli and coriander stir and take of heat and leave to cool down completely before filling.
Divide the dough into 12 equal portions.
Roll it out gently in to circle about 6 inch in diameter. (Do not use any dry flour. If dough is sticking the use some oil.)
Cut in half, Now apply some water on the straight edge and make a cone shape by joining the edge slightly overlapping.
Press on the joint and make it sealed.
Fill in the stuffing and apply some water on the outer edge and seal it properly.
heat the oil for deep frying on medium heat.
Fry samosa till golden on medium so it cooks properly
drain them out on to kitchen tissue to absorb excess oil.
Serve hot with your favourite sauce.
All purpose flour – 2 cups
Oil – 4 tablespoons
Salt – to taste
1/2 tsp kalonji/onion seeds
Water – 1/2 cup
Put the flour and salt in a bowl and 1/2 tsp kalonji seeds(black seeds) and Mix well.
Add oil and rub with your finger till the oil is incorporated with the flour until you get an crumbly texture.
Then slowly add water and knead into smooth dough. Do not add all the water at a time.
Apply some oil on the dough ball and cover it. Keep it side for 15 minutes
For the filling:
1/2 can chick peas
4 medium potatoes cubes
2 medium onions chopped thinly
1 bay leaf
1 tsp turmeric
1/2 tsp panch puran powder or you can use the whole. If you don't have panch puran use curry powder.
1/2 tsp kalongi seeds
1 1/2 tsp salt
2 chopped chilli
1/2 cup chopped coriander
1/2 cup oil for cooking.
Heat the oil and add the kalongi seeds
Add the onions and fry for 3 mins.
Add the bay leaf, panch puran, turmeric and salt.
Stir for 2 mins on high
Add the potatoes and stir on high for five mins.
Add the chick peas and stir for another two minutes.
Cover and cook on slow until the potatoes are mushy soft.
Add the chopped chilli and coriander stir and take of heat and leave to cool down completely before filling.
Divide the dough into 12 equal portions.
Roll it out gently in to circle about 6 inch in diameter. (Do not use any dry flour. If dough is sticking the use some oil.)
Cut in half, Now apply some water on the straight edge and make a cone shape by joining the edge slightly overlapping.
Press on the joint and make it sealed.
Fill in the stuffing and apply some water on the outer edge and seal it properly.
heat the oil for deep frying on medium heat.
Fry samosa till golden on medium so it cooks properly
drain them out on to kitchen tissue to absorb excess oil.
Serve hot with your favourite sauce.
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