Aloo mattar shingara

For a chill and chat at my son's pre nursery, i thought i would take some nibbles. One of them is my chicken keema kebabs - so tasty and easy to make and another is an aloo mattar (peas) shingara, which is a cone style samosa with a nice pastry. Only way i can describe it! To make this, you need:

Aloo and mattar filling:

2 medium potatoes, cubed
2 tbsp. Oil
4 cloves garlic, minced
1 large onion, finely chopped
Salt to taste
3 green chillies, finely sliced
Handful chopped coriander
1 tsp. Turmeric powder
1 tsp. Kashmiri red chilli powder
1 tsp. Cumin powder
1 tsp. Coriander powder
1/4 tsp. Garam masala powder
1 cup frozen peas

Pastry:

1 cup plain flour
1 tbsp. Fine semolina
1/4 tsp. Salt
2 tbsp. Oil
1/3 cup lukewarm water (approximately)

Firstly take your cubed potatoes and put onto the boil.

In a frying pan, take your oil and fry your minced garlic. Once browned, add your onions, salt and green chillies and fry for about 10 minutes until soft and brown.

Once browned, add your chopped coriander and stir for 30 seconds. Then add your powdered spices and add a little water so spices do not burn. After about 5 minutes, add your frozen peas and cook for 5 minutes. Then add your drained potatoes and stir well. Cover and cook for 10 minutes on low heat until the mixture is well cooked and a little mashed. If not mashed, then mash a little using a spoon.

Take off heat and allow to cool slightly whilst you make your pastry.

In a bowl take all your pastry ingredients except for the oil and water. Mix dry ingredients well then add the oil. Mix well with your fingers, then slowly add the water to the dry ingredients until you have a very soft dough. You may not use all the water (i didn't). Once you have a soft dough, cover the dough ball with a wet kitchen towel, then rest for 15 minutes.

Adter 15 minutes, divide your dough into 12 equal sized balls.

Dip the ball into a little plain flour, and roll into an approximately 4 inch circle. Take a knife then cut the pastry in half. Dabbing your finger in a little water, apply to half of the straight edge, then fold in half rolling the semi circle pastry into a cone. Press the wet edge with the dry edge and pinch the point. Turn it over and hold cone with open edge at the top. Fill with your now warm filling, then using more water, apply to one edge of the open pastry and press both sides together making sure they stick and there are no holes.

That's it. Complete until you have finished all the shingara's, and you should get roughly 24 from this mixture. Fry and serve with a chutney, or freeze and serve when you have guests!

Hope you enjoy!

Yaz 💙