RAMADAN FOOD TALES - A STORY BEHNID EVERY RAMADAN MEAL

Nasima's 'Crunch in your Mouth' Aloo Shingara

Walk Down Memory Lane

My memories of my first Ramadan dates back to 1982 when I was about 7 or 8 and growing up in Bangladesh the Ramadan buzz there was something quite different. The ladies in the household would get busy making iftar and rushing to get it all finished before iftar time. Someone would go down the local bakery to make ready-made delicacies. and just before iftar time, all the family members would gather for the big feast. Yes, it was a big feast every day. Me, whilst not fasting at the time would sneak in a couple of bakery made potato samosas. The satisfaction after each bite, the taste of the fresh zeera, the crunch of the pastry and the soft texture of the potato with the sweet taste of the onion. Its so moreish.

 

INGREDIENTS

 

  • 2 Cups plain flour

  • 3 large potatoes, peeled and cut into small cubes

  • 2 tbs green peas

  • 1 tsp cumin powder 

  • 1/2 tsp coriander powder

  • 1/2 tsp garam masala 

  • Pinch of panchphoron 

  • Bay leaf 

  • Dried red chilli 

  •  

  • Oil (For deep-frying)

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