Bangladeshi Shingara
Flaky triangular pastries filled with spiced potato and peanuts — the tea-time snack of every Bangladeshi sweet shop.
Prep
35 min
Cook
25 min
Total
60 min
Serves
6
Per serving
348 kcal
Don't want to cook?
Find Bangladeshi Shingara at restaurants near you.
Instructions
Step 1: Rub three tablespoons of vegetable oil into the plain flour with half the salt, then add the water and knead a stiff dough.
Step 2: Fry the panch phoron in a tablespoon of oil, add the potato, ground turmeric, green chilli, roasted peanuts and remaining salt and stir-fry until dry; fold in the coriander leaves.
Step 3: Roll small ovals of dough, cut in half, form each half into a cone, fill with potato and seal.
Step 4: Deep-fry the shingara in the remaining oil at a gentle heat until blistered and golden.
Ingredients
Quantities update automatically for 6 servings.
- 250 gPlain flour
- 60 mlVegetable oil — absorbed amount; use extra oil for deep frying
- 100 mlWater
- 500 gPotato — boiled and diced
- 40 gRoasted peanuts
- 1 tspPanch phoron
- ½ tspGround turmeric
- 2 wholeGreen chilli — chopped
- 10 gCoriander leaves
- 1 ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 348 kcal
- Protein
- 7.8 g
- Carbohydrates
- 47.7 g
- Fat
- 14 g
- Saturated fat
- 1.8 g
- Fibre
- 3.9 g
- Sugar
- 1.2 g
- Sodium
- 492 mg
These figures are estimates for general information only and are not medical or dietary advice.