Saturday, 11 August 2012

Phulkopir Singara/Bengali Cauliflower Samosa

Nomaashkaar!! Kemon Aachen??...A sweet state from the Eastern India..the Land of Rassogullas and Sondesh and Mishti Doi...West Bengal.
I think of Bengal , I think Sweets!!! And ofcourse Fish!!
But since currently we are on a veg cuisine hunt, here's a delightful snack , quiet unique!!
Phulkopir is cauliflower in Bengali and Singara is samosa..
I strongly insist, you try it at home, especially for toddlers,who wont make out the cauliflower in the samosa and relish it!! Both my husband and son were  kept guessing till the end!


For the dough:
1 Cup Refined Flour/Maida
2 tbsp Oil
1/2 tsp Ajwain/Carom seeds
1 tsp Namak Shamak

For the Filling:
1 Cup Grated/Finely Chopped Cauliflower
1 small Potato boiled and chopped
1 Green Chilly finely chopped
1 tbsp Peanuts ,roasted and coarsely crushed
1 tsp Red chilly powder
1/2 tsp Turmeric
1 tsp Coriander Powder
1 tsp Cumin powder
1 tsp Namak Shamak
1 tsp Cumin seeds
1 tsp Mustard seeds
1 1/2 tsp Oil+ for frying

Knead a stiff dough with maida ,oil,ajwain and water,and keep it covered with damp cloth.Knead the dough for 5-7 mins for a crispier samosa.

Heat oil in a pan and add cumin and mustard seeds. Once they splitter , add green chillies and fry for a min.
Add the grated cauliflower and mix.
Add red chilly powder,cumin corainder powder and turmeric and mix.
Add boiled potato and salt and mix together.
Cook with covered lid for 2 mins.
Saute till dry.
Transfer in a plate and cool.

Pinch a small portion of dough and roll out a small roti and cut in 2 halves.

Make a cone out of one half and fill it with the filling,and seal the open edges by pinching together the dough. Repeat the same for the remaining dough.

Heat sufficient oil in a kadhai, and deep fry the samosas on a low flame till crisp and brown.
Serve hot with tomato Ketchup.

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