Shingara

Step 1: Mix 9 oz plain flour (maida), ½ tsp nigella seeds (kalonji) and ¾ tsp salt, then rub in ¼ cup vegetable oil with your fingertips for 3–4 minutes until it clumps when squeezed. Add ½ cup cold water gradually and bring together into a firm, smooth-ish dough. Cover and rest for 30 minutes.

Step 2: Heat 2 tbsp vegetable oil in a wide pan over a medium heat and fry 1 ⅜ oz raw peanuts for 2–3 minutes until golden and crackly. Lift out with a slotted spoon and keep aside.

Step 3: In the same oil, add 1 tsp panch phoron (Bengali five-spice) and 1 dried red chilli and let them pop for 20–30 seconds until the fenugreek seeds in the mix turn reddish. Add 1 tbsp fresh ginger and 2 green chillies and stir for a few seconds.

Step 4: Add 14 oz potatoes and 7 oz cauliflower and toss for 3 minutes until the edges catch a little colour. Add ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder, 1 tsp ground cumin, 1 tsp salt and 1 tsp sugar, stir well, then add 4 tbsp water, cover and cook on a low heat for 8–10 minutes until the potatoes are just tender when pierced but still hold their shape.

Step 5: Uncover and cook for 2 minutes more to dry off any moisture. Stir in the fried peanuts, 1 tsp roasted cumin powder, ½ tsp garam masala, and 1 tbsp raisins and 2 tbsp fresh coriander if using. Spread out to cool completely.

Step 6: Divide the dough into 6 balls. Roll each into an oval about 16 × 12 cm and 2 mm thick, then cut across the middle to make 2 half-moons.

Step 7: Brush the straight edge of a half-moon with 1 tbsp plain flour mixed with 2 tbsp water. Fold it into a cone, overlapping the pasted edge by 5 mm, and press firmly along the seam.

Step 8: Hold the cone and fill it with about 2 tablespoons of filling, pressing down gently, leaving 1.5 cm of pastry at the top. Paste the inside of the opening, then pinch it shut and crimp it into a tight pleated ridge, so the shingara has a flat base and stands up. Repeat with the rest.

Step 9: Heat 1 litre vegetable oil over a low heat to about 275°F; a piece of pastry should rise slowly with small bubbles. Fry 4–5 at a time for 12–15 minutes, turning, until crisp, firm and light golden. Low heat gives the blistered, crunchy crust; hot oil makes bubbles that turn soft.

Step 10: Drain on a rack and serve hot with tea, ketchup or a tamarind chutney.