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You might have eaten plenty of samosas in your lifetime, whether it be long or short, because those golden tringles are truly India’s favourite snack. But ask any Bengali and they’ll tell you that until you have tasted a typical Fulkopir or Cauliflower Shingara, you really haven’t had a true samosa experience. For the uninitiated, Shingara is the Bengali version of the samosa. While most people think potatoes are the best samosa fillings, Bengalis believe Cauliflower Shingara can truly compete with the popularity of Aloo Samosa. Here’s why.
Cauliflower Shingara anyways stands out because of the use of the florets of this beautiful vegetable. Caulflower is not only packed with plant proteins, but also with plenty of dietary fibre, minerals, vitamins and antioxidants, making them a healthy veggie to have. Bengalis use steamed and mashed cauliflower to make the filling for Cauliflower Shingara, but that’s not all that goes into the making of this dish.
Peanuts—dry roasted, shelled and crushed slightly—are the one outstanding addition that elevates Cauliflower Shingara, or any Shingara for that matter, beyond regular old samosas. In addition, Cauliflower Shingara also includes other veggies like peas and potatoes, ensuring that a single Cauliflower Shingara brings all your favourite samosa flavours into a single, deep-fried triangle! The spices used in Cauliflower Shingara are also typically Bengali, especially thanks to the inclusion of panch phoran. For those who are working to lose weight or improve their health, try the Cauliflower Shingara in its baked or air-fried form, but have it you must. Here’s the easy recipe.
Ingredients:
1 cup cauliflower, boiled
½ cup potatoes, boiled
½ cup peas, boiled
2 tsp peanuts, roasted and crushed
½ tsp panch phoran
½ cup onions, chopped
1 tsp ginger garlic paste
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp coriander powder
½ tsp cumin powder
Salt, to taste
¼ tsp sugar
Oil, for deep frying
For the crust:-
2 cups refined flour
4 tbsp ghee
1 tsp salt
½ cup water
Method:
1. To make the crust, place the refined flour, salt and ghee in a large bowl.
2. Mix well, then add water gradually to make a smooth, tight dough.
3. Let the dough rest for at least half an hour.
4. Now, heat oil in a pan and add the panch phoran.
5. Once it stops spluttering, add the ginger-garlic paste and onions, and saute until they turn golden.
6. Now add the boiled cauliflower, peas, potatoes and mix well.
7. Add the turmeric powder, red chilli powder, coriander powder, cumin powder and salt.
8. Mix well, and once the spices are blended with the veggies, use your spatula to mash them.
9. Add sugar, peanuts, mix well and let the stuffing cool down.
10. Meanwhile, divide the dough into equal-sized balls.
11. Use a rolling pin and an oiled surface to roll out the ball into a circle.
12. Use a knife to cut the circle in half.
13. Brush some water on the straight side and fold gently to seal and make a cone.
14. Place the stuffing on each cone and brush water on the edges of the dough to seal again.
15. Use this method to prepare all the cauliflower shingara.
16. Now, heat oil in a large wok and deep fry all the cauliflower shingara until golden brown.
17. Serve hot with chutney and kasundi.
