"When bright flowers bloom Parchment crumbles, my words fade The pen has dropped ..."

Saturday, May 26, 2012

Phulkopir singara.. 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. Sweet or savory each city has offered many "MUST EATs". One such city which remained unaccounted for in my post was Agartala. Baba was posted to this capital city for some months. Although because of my studies Ma n me could not shift to Agartala, being an avid traveler like ourselves we did make it a point to visit or rather stay in Agartala for a month(of course during my sem break). And what did I like about Agartala? The lazy and peaceful life for starters, the bengali sweet shops in every nook and corner and the "SAMOSA", crisp and thin on the outside and extremely delicious in the inside. I never liked Samosa so much, except for Ma-made Aloo Phulkopir Singara(Aloo Gobhi Samosa). But this beauty was an exception. Not too large, just the perfect size, this Samosa is To Die For.
We bongs are a weird lot(no offense meant). While we love to have aloo in all our veggie as well as non-veggie recipes, we love our Samosa (or Shingara সিংগারা )with other veggies specially Gobhi along with aloo.Come winters , when the beautiful florets start blooming in the market, its almost customary to make Singara at home. 
I am not bounded by the seasonal constraint here in US as we get Cauliflowers around the year, so I decided to make these favorites at home a few days back.
So here goes the ingredients and the how to make:

For the outer covering:
A cup of flour
2-3 tbsp oil
salt to taste
a pinch of baking powder

Mix the salt, baking powder and oil to the flour. Now start adding water slowly and kneading. Knead till dough becomes smooth and firm. Cover and keep for half an hour.

For the filling:
half or full cauliflower depending on size, cut into small florets
1 medium potato(chopped)
roasted or fried peanuts, crushed coarsely
frozen peas half a cup to 1 cup
a tsp of cumin seed
salt to taste
chopped green chilies(2)
chopped coriander
a tsp turmeric
a tsp aamchur
1 inch of ginger grated
2 tsp of roasted cumin seed powder
Heat oil , temper the cumin seed. Now add the chopped potatoes and cauliflower and green chilies. Toss on high for few minutes, add turmeric and salt. Cover and cook for 5 minutes. Now add all the spices and peas, mix well and toss , sprinkle a little water if needed. Cover and cook till done. Lastly add coriander and roasted peanut. Keep aside to cool.
Now take the dough, pinch out small balls from it. Roll the ball thin to a circle (more like an elongated circle). Cut into half. Take one half. Brush a little water into the straight edge, and form a cone. Fill the cone with mixture. Seal the top perfectly. Deep fry on medium flame.


runnergirlinthekitchen.blogspot.com said...

Never had these!! Must try... these look yum Sush!

Sushmita said...

Thanx Gauri.. Try it and I am definite U'll love it

Suchi said...

Hi Sushmita, I am new to your blog....love your paintings and must say fell in love with your samosas :-)

Sushmita said...

Thanx Suchi for visiting my blog

© BlossomsOfLife, AllRightsReserved.

Designed by ScreenWritersArena