Outside temperature is almost -20 and snow started falling since yesterday night. So we were almost stuck at home that too in a Sunday. So best way to make you busy and make your family happy is to prepare something good. It’s been a long time my husband asked me to prepare some PHULKOPIR SINGARA OR CAULIFLOWER SAMOSA. So I thought this will be the best way to celebrate a chilled winter evening. And we thoroughly enjoyed our evening with singara, ginger tea and a movie.
SAMOSA is a well-known snack from North India, but our Kolkata SINGARA is really unique. Any how I feel Bengali Phulkapir Singara is the best, I learnt the recipe from my maa but the process of frying I learnt from my friend Tanushri. Hope you all like the recipe and this one tasted perfectly like Mistir Dokan or Sweet Shop.
Ingredients:
For outer part:
1.One cup all-purpose flour.
2.Half cup ata.
3.Pinch of salt.
4.Three tea spoon ghee or sunflower oil.
5.Half tea spoon baking powder.
6.Water.
For inner filling:
1.Cauliflower: cut into small piece (around half of a small cauliflower).
2.One medium size potato: cut into small pieces.
3.Frozen peas: a handful.
4.Ome medium size chopped tomato.
5.Three to four chopped green chilies.
6.One inch crushed ginger.
7.Turmeric powder, cumin powder, coriander powder, red chili powder: ( half tea spoon of each item).
8.One table spoon bhaja mosla: for that you need half tea spoon cumin seeds, half tea spoon coriander seeds, 2 to 3 dry red chili. (Just dry roast them and grind them without water).
9.Peanuts: 12 to 15 pieces.
10.Pinch of panchforon (Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds).
11.Salt and sugar as per taste.
12.Sunflower oil for frying.
Process:
Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee or oil for MOYAM and some water and make nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.
For making filling:
Fry the peanuts in few drop of oil till they look fried and become dark brownish and then keep it aside.
Now in a vessel add 3 to 4 tea spoon oil, allow it to hot and then add the paanch foron after few seconds add the chopped potato, cauliflower, pea’s tomato and saute for some time.
Then add the crushed ginger and chopped green chilies and fry for some time.
Now slowly add all the dry masala powder with some salt and sugar and cook with a lid in a medium heat.
Now this way cook the veggies and avoid adding the water, after the veggies cooked properly sprinkle the bhaja mosla on top and the fried peanuts and mix well, remove from heat.
Now take out the dough and make 4 balls, roll those with a roller pin make a big roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.
Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges. Now this way makes all the samosa. Just like my photos.
Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch on the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.
Hot and crispy PHULKAPIR SINGARA OR CAULIFLOWER SAMOSA is ready serve with a cup of ginger tea.
SAMOSA is a well-known snack from North India, but our Kolkata SINGARA is really unique. Any how I feel Bengali Phulkapir Singara is the best, I learnt the recipe from my maa but the process of frying I learnt from my friend Tanushri. Hope you all like the recipe and this one tasted perfectly like Mistir Dokan or Sweet Shop.
Ingredients:
For outer part:
1.One cup all-purpose flour.
2.Half cup ata.
3.Pinch of salt.
4.Three tea spoon ghee or sunflower oil.
5.Half tea spoon baking powder.
6.Water.
For inner filling:
1.Cauliflower: cut into small piece (around half of a small cauliflower).
2.One medium size potato: cut into small pieces.
3.Frozen peas: a handful.
4.Ome medium size chopped tomato.
5.Three to four chopped green chilies.
6.One inch crushed ginger.
7.Turmeric powder, cumin powder, coriander powder, red chili powder: ( half tea spoon of each item).
8.One table spoon bhaja mosla: for that you need half tea spoon cumin seeds, half tea spoon coriander seeds, 2 to 3 dry red chili. (Just dry roast them and grind them without water).
9.Peanuts: 12 to 15 pieces.
10.Pinch of panchforon (Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds).
11.Salt and sugar as per taste.
12.Sunflower oil for frying.
Process:
Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee or oil for MOYAM and some water and make nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.
For making filling:
Fry the peanuts in few drop of oil till they look fried and become dark brownish and then keep it aside.
Now in a vessel add 3 to 4 tea spoon oil, allow it to hot and then add the paanch foron after few seconds add the chopped potato, cauliflower, pea’s tomato and saute for some time.
Then add the crushed ginger and chopped green chilies and fry for some time.
Now slowly add all the dry masala powder with some salt and sugar and cook with a lid in a medium heat.
Now this way cook the veggies and avoid adding the water, after the veggies cooked properly sprinkle the bhaja mosla on top and the fried peanuts and mix well, remove from heat.
Now take out the dough and make 4 balls, roll those with a roller pin make a big roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.
Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges. Now this way makes all the samosa. Just like my photos.
Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch on the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.
Hot and crispy PHULKAPIR SINGARA OR CAULIFLOWER SAMOSA is ready serve with a cup of ginger tea.
