Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack. Assuming you’re not making your own dough, empanada wrappers are the closest approximation of homemade in both flavor and texture. These are traditionally formed into an elegant triangle shape, and we have step-by-step photos of that process here. (If you’d rather make it all from scratch, try this Indian spiced potato samosa recipe from Amma restaurant in New York, which includes instructions for making the dough at home.)
Ingredients
Makes about 25
Cauliflower and Potato Filling
¾
¾
2
½
1
1
1
1
½
1
½
½
½
Chutney and Assembly
1
2
1
¼
2
25
Special Equipment
Preparation
-
Cauliflower and Potato Filling
Step 1
Toast cayenne and ground cumin in a small skillet over medium heat until spices are very dark and smoky and mixture looks like ground coffee, about 3 minutes; let cool (turn on your kitchen fan or open a window first; this is a smoky situation).
Step 2
Heat oil in a large nonstick skillet over medium-high and cook peanuts, stirring, until golden brown, about 2 minutes. Using a slotted spoon, transfer peanuts to a small bowl. Add ginger, cumin seeds, if using, and turmeric to skillet and cook until fragrant, about 1 minute. Add potato, cauliflower, chile, and sugar, season with salt, and cook, stirring, until potato and cauliflower are softened but not completely cooked through, 8–10 minutes. Stir in 1 cup water; cover and cook until water is slightly reduced, 5 minutes. Uncover and continue to cook, tossing occasionally, until water is evaporated, mixture begins to brown, and vegetables are very soft, 8–10 minutes. Stir in peas, raisins, peanuts, and toasted spices. Generously season with salt (the filling will taste less seasoned once it’s been deep-fried). Let cool.
-
Chutney and Assembly
Step 3
Pulse chile, cilantro, and coconut in a food processor until very finely chopped. Add yogurt and lime juice and pulse until smooth; season with salt. Transfer chutney to a small bowl; cover and chill 30 minutes to let flavors meld.
Step 4
Working one at a time, place about 1 Tbsp. filling (adjust amount of filling depending on the size of wrapper; use 1 heaping Tbsp. for a 4″ wrapper) in the center of wrapper. Dip your fingers in water and wet edges of wrapper. Fold one side of wrapper over filling and pinch edges to seal (this will yield a half-moon shape).
Step 5
Fit a large pot with thermometer and pour in oil to come 3″ up the sides. Heat over medium-high until thermometer registers 375°. Working in batches, fry shingara, turning occasionally, until golden brown on both sides, 3–4 minutes. Transfer to a paper towel-lined rimmed baking sheet. Let cool slightly before serving with chutney alongside.