Take a bowl, add maida, kalonji seeds,hot oil and add water, mix well with your finger tips like a soft dough. Apply oil, cover it for fifteen minutes.

Keep a kadai on low heat, add oil, cumin seeds, ginger,onion and green chilli and coriander leaves. Saute till onions turns transparent. Then add all the given masala spices.

Now add the smashed potatoes,matar and salt, give a nice mix. Close with a lid for two minutes and mix well for five minutes. Shingara masala stuffing is ready.

Keep the potato matar masala and cheese pieces in a plate for stuffing. Take a chapati maker,keep a small orange size prepared shingara dough and roll with the rolling pin, like a thick chapati.Cut it round shape, remove the extra dough and give a cut in the middle.

Close both edges, you can see the cone shape, stuff the potato,matar masala and cheese pieces, apply water to the edges and close it. Shingara is ready to fry.

Keep a kadai on medium heat, add oil and let it hot enough,add the prepared shingara one by one, let it fry till golden brown both sides. Remove from oil,put it in kitchen tissue.

Note: used only wheat flour.