How to Special Eating on a Dime Phulkopir Singhara

How to Special Eating on a Dime Phulkopir Singhara Delicious, fresh and tasty.

Phulkopir Singhara. "Singara" is not very difficult to make. The main part is to pack the "Shell" and to fry them. Phulkopi is the Bengali name of Cauliflower.

The luxury of that hidden raisin.

And the fire of the odd chilli you occasionally bit into.

What a life that was !!!

You can have Phulkopir Singhara using 22 ingredients and 6 steps. Here is how you cook that.

Ingredients of Phulkopir Singhara

1. You need of For Singhara.

2. It’s 1 cup of Whole wheat flour.

3. You need 1/2 tsp of ajwain/carrom seeds.

4. You need 2 Tbsp of ghee.

5. Prepare to taste of Salt.

6. You need as needed of Water to knead the dough.

7. Prepare of For Filling.

8. Prepare 1/4 cup of cauliflower florets cut small.

9. It’s 1/4 cup of peas.

10. Prepare 2-3 of medium size potatoes boiled.

11. It’s 1/2 tsp of fennel seeds.

12. It’s 1/2 tsp of cumin seeds.

13. You need 1/2 tsp of coriander seeds.

14. Prepare 1/2 tsp of turmeric powder.

15. It’s 1/2 tsp of red chilli powder.

16. It’s 1/2 tsp of garam masala powder.

17. It’s 2-3 of green chillies chopped fine.

18. You need Sprig of coriander leaves chopped.

19. It’s 2 Tbsp of oil.

20. It’s to taste of Salt.

21. You need of To fry the Singhara.

22. Prepare as needed of Oil or Ghee to fry.

This is my version of Didi's Phulkopir Singara, baked rather than deep-fried, but every bite just as delectable.

Phulkopir singara is best to make during winters as cauliflower is easily available in the market.

Please click on the link below for the complete recipe.

Home-made samosas with a delectable cauliflower filling.

Phulkopir Singhara step by step

1. For the Dough - in a bowl add Ata or Whole wheat flour, ajwain, ghee and salt. Make a crumble of the flour mix. With water make a tight dough. Set aside while preparing the filling.

2. For the filling - Boil the potatoes, cool, peel and coarsely crush the potatoes. In a wok heat oil and fry the cauliflower florets for 2-3 mins..

3. In a wok heat oil, add fennel seeds, coriander seeds, cumin seeds, add turmeric powder, red chilli powder, garam masala powder. Add coarsely crushed potatoes, fried cauliflower florets and peas. Stir for 2-3 mins, add chopped green chillies, chopped coriander leaves, salt and stir well. Set aside.

4. Make balls from the dough, roll with a rolling pin in a cylindrical shape. With a knife cut into half. Take one half and fold the edges like a cone shape. Add 1 Tbsp of the filling. With water close the edges. Complete for the rest..

5. In a wok heat oil and fry the Singhara in batches once oil is hot. Drain on a kitchen towel and set aside..

6. Plate and enjoy.

The luxury of that hidden raisin.

And the fire of the odd chilli you occasionally bite into.

These "Singara" is specially made in Winter, as Cauliflower is the popular vegetable of this season. "Phulkopir Singara" is made with stir fried cauliflower & potatoes along with some Bengal spices.

The typical bengali Cauliflower samosa In one of my previous posts "Tale of many cities", I had written about cities and towns where I had stayed briefly or for long.

These cities have their own bundle of memoirs.