Food and Travel Magazine | Shingara

Ingredients

• Vegetable oil, to deep fry
• 225g plain flour, plus extra to dust
• 1/2tsp salt
• 4tbsp vegetable oil
• 1 1/2 tsp nigella seeds
• 2tbsp vegetable oil
• 2tsp panch phoron (Bengali five-spice)
• 1/2 small onion, finely chopped
• 2.5cm piece root ginger, coarsely grated
• 1tsp salt
• 2 green chillies, chopped
• 1/8tsp ground turmeric
• 1/4tsp chilli powder
• 1tsp garam masala
• 1/2tsp ground cumin
• 2 baking potatoes, peeled and cut into cubes