Bangladeshi shingara chaat

Name: Bangladeshi shingara chaat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4-6
Ingredients: 1 medium floury potato (about 275g), cut into large chunks; 2 tbsp vegetable oil; 1 tsp panch phoron (see Know How); 2 medium green chillies, finely chopped; ½ small onion, finely chopped; ½ tsp salt; 1 tbsp finely chopped ginger (or ginger paste); ¼ tsp ground turmeric; ½ tsp ground cumin; ½ tsp chilli powder; 400g tin chickpeas, rinsed and drained; To serve; 200g greek yogurt; Handful mint, finely chopped; 4 tbsp tamarind and date chutney; ½ red onion, finely chopped; 10g coriander, chopped; 2 medium green chillies, sliced; 8-10 papri (papdi) chaat discs – see Know How; 3 tbsp pomegranate seeds

By: Food writer and author Dina Begum

Published: 8 Aug 24
Updated: 20 Aug 24

Test kitchen approved

British-Bangladeshi food writer Dina Begum shares her recipe for a colorful chaat, inspired by a street food favourite: shingara.

Dina says: “Shingaras are Bangladeshi pyramid-shaped samosas filled with spiced potatoes. This chaat is a deconstructed version, with potatoes and chickpeas topped with mint yogurt and tamarind chutney. There’s crunch from the papri chaat, which replaces the shingara’s crisp pastry.”

For more irresistible spice and crunch, try our paneer and pea samosas.

Serves 4-6
Hands-on time 15 min. Simmering time 10 min

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Ingredients

1 medium floury potato (about 275g), cut into large chunks
2 tbsp vegetable oil
1 tsp panch phoron (see Know How)
2 medium green chillies, finely chopped
½ small onion, finely chopped
½ tsp salt
1 tbsp finely chopped ginger (or ginger paste)
¼ tsp ground turmeric
½ tsp ground cumin
½ tsp chilli powder
400g tin chickpeas, rinsed and drained

To serve

200g greek yogurt
Handful mint, finely chopped
4 tbsp tamarind and date chutney
½ red onion, finely chopped
10g coriander, chopped
2 medium green chillies, sliced
8-10 papri (papdi) chaat discs – see Know How
3 tbsp pomegranate seeds

Method

Bring a pan of salted water to the boil and add the potato. Cook for 10 minutes until tender, then drain and set aside to cool in a mixing bowl.
Heat the oil in a frying pan over a medium heat, then add the panch phoron and green chillies. Cook for a few seconds until it starts to pop, then add the onion, salt and ginger. Cook for 2 minutes, add the ground spices and cook for another minute.
Pour the contents of the pan over the potato chunks, then mix – you want the potato to remain chunky rather than fully mashed. Stir in the chickpeas.
Mix the yogurt and mint in a bowl and season with salt. To serve, arrange the potato in a large serving dish (or individual dishes), then spoon over the mint yogurt and tamarind chutney. Scatter over the onion, coriander and chillies. Roughly crush and break up the papri chaat, then scatter over the top, along with the pomegranate seeds.

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 290kcals
Fat: 9.1g (0.8g saturated)
Protein: 10g
Carbohydrates: 36g (4.1g sugars)
Fibre: 10g
Salt: 0.7g

delicious. tips

Panch phoron is a Bengali spice mixture of cumin, fenugreek, nigella, brown mustard and fennel seeds, available in Indian grocers and large supermarkets. You can make your own by mixing equal quantities of each seed.

Papri (or papdi) chaat discs are crisp deep-fried crackers. Find them in Indian grocers or in the world food aisle of large supermarkets

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Bangladeshi shingara chaat

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