Shingara

Serves 16 Starters and mains

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Method

To make the pastry, combine the flour, alt and oil in a bowl and mix together with your fingers to to evenly incorporate the oil into the flour. Add the nigella seeds, then add around 70ml water, a little at a time (you may need more or less depending on your flour), and mix between each addition until the dough is soft but firm. Knead for 3-4 minutes, cover with a cloth or clingfilm and
rest for 20-30 minutes.

Meanwhile, make the potato filling. Heat the oil in a wok or frying pan over a medium heat, then add the panch phoron. Once you hear the popping of the spices, add the onion and ginger, followed by the salt and chillies, and sauté for 1 minute.

Add the remaining spices and cook for a further minute until the onion has softened a little.

Add the potato cubes and mix well to coat in the spices. Add a few tbsp water and bring to a simmer, then reduce the heat to low, cover with a lid and cook for 10-12 minutes or until the potato pieces have softened. Take off the heat and mash the mixture, breaking up the potato pieces. Taste for seasoning, then transfer to a plate or shallow bowl and spread out in an even layer to cool completely.

Turn the dough out on to a lightly floured surface and knead well for at least 5 minutes to relax the dough. Divide it into 8 equal portions and use a rolling pin to roll out each piece into an oval shape about 15.5cm in length and 9cm in diameter. Slice each oval widthways across the middle.

Lightly dab water along the cut edge of a piece of pastry. Holding the pastry in your hand, make a cone shape by bringing the cut edge together, sealing it with the water, so the rounded side looks like the upside-down peak of a baseball cap.

Fill the cone with around 1 heaped tsp of the potato mixture, then dab the seam created by the joined cut edges with water, bring the pastry peak over the top and press into the moistened pastry so that you form a pyramid shape. Repeat with the remaining pieces of pastry.

Pour oil into a wok or deep frying pan to a depth of 8cm and set over a high heat. Once the oil is hot (check by dropping a piece of bread into it – the oil should bubble around the edges), lower in a few shingaras and reduce the heat to low.

The temperature should be between 175C and 180C. Fry the shingaras for 6-7 minutes, turning gently for an even golden colour, then transfer to a plate lined with kitchen paper while you make the remaining batches. Serve immediately.