Shingara is one of the most popular street food in Bangladesh. It is pronounced as Shing Gara, and it is kind of fried dumpling with crispy yet soft pastry crust with different types of fillings inside. Our neighboring country has something similar which is called Samosa, but in Bangladesh, Samosa or Samucha is different street food, which has crunchier crust.

Shingara is very much adored and the most eaten street food in Bangladesh. The most popular version is potato singara which I have made today.

To make singara, the main ingredients we need are flour and potatoes. However, what it makes more interesting are the spice mixture, which are pach phoron, nigella and coriander seeds, turmeric, chili powder and ginger garlic paste. If you like then add green coriander leaves and green chili.

The crust is very important for singara. It cannot be rubbery nor too flaky. That is why the dough mixture has to be perfect. To begin, mix all dry ingredients – nigella seeds, salt and flour. Then add vegetable oil. I have used five cups of flour and 1 cup of vegetable oil.

Mix dough mixture with hand. As you can see, when you press dough mixture in hand, it easily hardened but when pressed again it breaks. It means the oil and flour mixture is perfect.

Now its time to add water to make a semi soft dough. Don’t add too much water at once. When its ready, cover until the fillings are ready.

To prepare the filling, first in a pan, add pach phoron and coriander seeds to oil. Then add ginger garlic paste and cook until the raw smell is gone. Then add potatoes, chili, salt, turmeric and chili powder. Stir to mix everything. I have added sweet potatoes too but if you prefer you can add any veggies like beans, peas etc.

I did not add any extra water to cook the veggies. You can add a splash of water if needed, but dont add too much as it will make them soggy and runny. Cook them until potatoes are soft enough. Then transfer them in a plate to cool the filling down.

Now its time to kneed the dough. Take half of rested dough and kneed. Cut them into equal pieces. It will ensure similar size. Cut them and make small round shapes.

Then take one small ball and roll them in long. Cut them in the middle with a help of a knife.

Now take one part and make a cone.

Now fill with fillings, push them little but and close. It is actually difficult to explain how to make the unique shape of Bangladeshi shingara, so better if you click this video and see from 6.17 minutes.

However, if the folding is correct then the shingara will stand on its own and look like a boat.

For the final step, you have to fry in medium heat. Yes it is possible to bake them, however it does not taste as good as the fried one. Also it is important to fry them in medium heat so the outer layer does not get blister and they dont burn as well. When the outer ayer is golden, take them out of oil and put them on paper towel to absorb excess oil.

l have made a big batch to store them in freezer. So I fried them light, until the rawness of outer layer is gone. Then I put them on paper towel to cool down completely. This way the frozen shingaras will not stick with each other and it will be easy to fry them again.

I love shingara with tamarind sauce. It is also good with tomato ketchup, but if you dont have any sauce, try with raw onion and green chili- the most Bangladeshi way to eat it!

Recipe: Shingara

Ingredients: Flour – 5 cups / half kilo Potatoes – 5-6 medium size Pach phoron- 1tbsp Nigella- 100g Coriander seeds- 1tsp Turmeric -1tsp Chili powder – tbsp Ginger paste -1 tbsp Garlic paste -1tbsp Green coriander leaves -to taste Green chili- to taste salt -1.5tsp Oil- 200ml water – as per needed

Instruction: 1. for the crust : Mix all dry ingredients – nigella seeds, salt and flour. Then add vegetable oil. 2. Mix flour with hand until all comes together like wet sand. 3. Add water to the flour mix to make a semi soft dough. Don’t add too much water at once. When its ready, cover until the fillings are ready. 4. for the filling– In a pan, heat some oil, add pach phoron and coriander seeds to oil. Then add ginger garlic paste and cook until the raw smell is gone. Then add boiled, peeled potatoes, chili, salt, turmeric and chili powder. Stir to mix everything. Cover the pan and cook potatoes until everything nicely coated with spices. Add coriander leaves and green chili to the end. Set aside to cool the filling down to the room temperature. 5. Make small balls from the dough. Roll the semi thick (1cm) and cut them in half from the middle. 6. Take one half piece of rolled dough and make a cone shape. Put fillings and close it. Now you have a shingara made. 7. Deep fry the shingara in oil in medium heat. Take out from oil when outside crust look golden brown. Enjoy with tea! Tips: half fry shingra and cool them down to room temperature. Pack them and froze them. You can fry them again directly from fridge and enjoy them like a fresh shingara!