This classic street-food from Kolkata gets a healthy twist.
HEALTHY SHINGARA
Ingredients
2 medium potatoes, boiled and unpeeled
8-10 cauliflower florets
2 tbsps roasted peanuts + for sprinkling
1 tbsp mustard oil
½ tsp paanch phoron
1 tsp chopped ginger
1 small onion, chopped
Salt to taste
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp garam masala powder
¼ cup frozen green peas
Dough
1 cup refined flour
Salt to taste
1 tsp oil + for brushing
To serve
Tamarind chutney as required
4-5 fried green chillies
Method
1. Heat mustard oil in a non-stick pan, add paanch phoron, chopped ginger and onion and sauté till translucent.
2. Mashed potatoes with your hands and add directly into the pan. Add cauliflower and mix well.
3. Add salt, turmeric powder, cumin powder, garam masala powder, cover and cook till cauliflower softens.
4. Add green peas, roasted peanuts and mix well. Take the pan off the heat and transfer in a bowl. Allow to cool slightly.
5. For the dough, combine together refined flour, salt, oil and sufficient water and knead into stiff dough.
6. Preheat the air fryer at 180ºC.
7. Divide both the dough and the stuffing into equal portions. Roll each dough portion into a ball, roll that into a thin oblong shape and cut in half to make semi circles.
8. To make the shingara, apply water on the edges of each dough semi-circle and shape into a cone. Place a portion of the stuffing in it and press to seal the edges.
9. Place shingara in the air-fryer and bake for 10-12 minutes.
10. Transfer the prepared shingaras on a serving plate. Drizzle tamarind chutney on top, sprinkle roasted peanuts and serve hot with fried green chillies.
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