Mehreen Karim on how the perfect dish can ignite joyful memories
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Brooklyn-based Mehreen Karim (@reeniekarim) is a recipe developer and contestant on Next Level Chef Season 2. In this ITK: Family Style episode, Mehreen invites us into her parents’ home to watch as she makes a traditional Bangladeshi doughy snack called shingara.
“Bengali food balances flavors and spice really well,” Mehreen explains. “People know South Asian food to just be spicy, just be curry. I feel like there’s so much variety in Bangladeshi food, both in proteins because there’s so much seafood, but also there’s a huge emphasis on the use of onions and aromatics that bring sweetness and variety to the flavors you’d otherwise associate with South Asian food.”
Mehreen heads to the kitchen with her mother to cook shingara, a Bangladeshi snack often served at festivals, parties, or weddings. Scroll down for Mehreen’s shingara recipe.
How to make shingara
Ingredients
For the dough:
Flour
Oil
Salt
Nigella seeds
For the potatoes:
Parboiled potatoes
Onions
Garlic
Ginger
Cumin
Coriander
Chili
Turmeric
Instructions
To make the dough: Stir the oil into the flour and break into small pieces. Add salt, seeds and some water to create a moist dough. Knead lightly and let it rest for 15 to 30 minutes. Shape dough into small balls and cut into 8-inch circles.
To make the potatoes: Saute the onions, then add garlic and ginger. Add the rest of the spices and saute further. Stir in the potatoes and some water until everything is combined. Set aside to cool.
To assemble and fry: Once the potatoes have cooled, slice the circles of dough into half-moon shapes and then fill the dough with the potatoes. Use a crimping method to seal into a filled pyramid shape. Fry one to two shingara at a time for four to five minutes total. Set on a plate lined with paper towels to cool. Serve with mint chutney.
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