I love to eat shingara but I hate all the trouble involved in making it, specially the dough. The filling is easy to make but the dough for me is a complicated process with all the kneading and the rolling and the folding. So I made use of wonton wrappers (I never let any shortcut go by unnoticed!)and voila! Shingara is ready in minutes and tastes great too.
Ingredients:
Potatoes – 2 medium (peeled and cubed)
Ginger – a 2 inch root
Green chili – 4-5 (adjust according to your taste)
Coriander seeds (optional)- 1 tsp
Turmeric – a pinch
Salt – to taste
Oil
Wonton wrappers
Procedure:
Put oil in a pan on medium heat.
Add the coriander seeds and let it infuse the oil.
Meanwhile grate the ginger and the green chilies together in a food processor.
When the oil is hot and the seeds start to sputter take them out with a slotted spoon. (Or you can leave them if you want to.)
To the oil add the ginger and chili mixture. Be careful as it will sputter.
When the raw smell of ginger is gone add the potatoes and mix well. (You can also add cauliflower and green peas.)
Add salt and a pinch of turmeric.
Add enough water to let the potatoes cook.
When the potatoes are cooked and all the water has dried up remove from heat and let it cool.
When the stuffing has cooled down completely, put a spoonful of the potatoes on a wonton wrapper.
Brush the edges of the wrapper with water and seal them. I pressed the edges with a fork, just to be sure.
Repeat process until all the filling is used up or you run out of wonton wrappers.
Now deep fry the potato stuffed wrappers until golden brown.
Serve hot.
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