Shingaras with Cauliflower and Potato Filling

reader's choice week cayenne cumin peanut ginger turmeric potato cauliflower serrano chiles pea raisin cilantro coconut yogurt lime juice deep-frying

Kumi Banerjee

Makes about 25

Source

Ingredients

¾ teaspoon ground cayenne pepper

¾ teaspoon ground cumin

2 tablespoons olive oil

½ cup roasted, salted peanuts, coarsely chopped

1 tablespoon finely grated fresh ginger

1 teaspoon cumin seeds (optional)

1 teaspoon ground turmeric

1 medium russet potato, peeled, cut into ⅓-inch pieces

½ small head of cauliflower, cut into ⅓-inch florets

1 serrano chile, stem and seeds removed, finely chopped

½ teaspoon sugar

Kosher salt

½ cup frozen peas, thawed

½ cup golden raisins

1 serrano chile, stem removed, chopped

2 cups cilantro leaves with tender stems

1 tablespoon unsweetened coconut flakes

¼ cup whole-milk Greek yogurt

2 tablespoons fresh lime juice

Kosher salt

25 3–5-inch round empanada, wonton, or egg roll wrappers

Vegetable oil (for frying; about 8 cups)

A deep-fry thermometer

Method

Toast cayenne and ground cumin in a small skillet over medium heat until spices are very dark and smoky and mixture looks like ground coffee, about 3 minutes; let cool (turn on your kitchen fan or open a window first; this is a smoky situation).

Heat oil in a large nonstick skillet over medium-high and cook peanuts, stirring, until golden brown, about 2 minutes. Using a slotted spoon, transfer peanuts to a small bowl. Add ginger, cumin seeds, if using, and turmeric to skillet and cook until fragrant, about 1 minute. Add potato, cauliflower, chile, and sugar, season with salt, and cook, stirring, until potato and cauliflower are softened but not completely cooked through, 8–10 minutes. Stir in 1 cup water; cover and cook until water is slightly reduced, 5 minutes. Uncover and continue to cook, tossing occasionally, until water is evaporated, mixture begins to brown, and vegetables are very soft, 8–10 minutes. Stir in peas, raisins, peanuts, and toasted spices. Generously season with salt (the filling will taste less seasoned once it’s been deep-fried). Let cool.

Pulse chile, cilantro, and coconut in a food processor until very finely chopped. Add yogurt and lime juice and pulse until smooth; season with salt. Transfer chutney to a small bowl; cover and chill 30 minutes to let flavors meld.

Working one at a time, place about 1 Tbsp. filling (adjust amount of filling depending on the size of wrapper; use 1 heaping Tbsp. for a 4" wrapper) in the center of wrapper. Dip your fingers in water and wet edges of wrapper. Fold one side of wrapper over filling and pinch edges to seal (this will yield a half-moon shape).

Fit a large pot with thermometer and pour in oil to come 3" up the sides. Heat over medium-high until thermometer registers 375°. Working in batches, fry shingara, turning occasionally, until golden brown on both sides, 3–4 minutes. Transfer to a paper towel-lined rimmed baking sheet. Let cool slightly before serving with chutney alongside.