By Suprita Mitter
August 7, 2024
Fulkopir (cauliflower) Singara is a popular snack in Bengal, especially enjoyed during the winter months when cauliflower is in season. In the Fulkopir Singara the filling in the samosas is a spiced cauliflower and potato mixture, unlike traditional samosas where there is a filling of spiced potatoes and peas are added sometimes.
2 cups all-purpose flour (maida) 5 tbsp vegetable oil 1/2 tsp salt 1 cauliflower 2 potatoes 1/2 cup green peas 1 tsp cumin seeds 1 tsp fennel seeds 1/2 tsp nigella seeds (kalonji) 2 green chillies, finely chopped
1 tsp grated ginger 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala 1/2 tsp amchur powder (dried mango powder)
In a bowl, combine the all-purpose flour, salt, and oil. Gradually add water, a little at a time, and knead the mixture into a firm, smooth dough. Cover with a damp cloth and let it rest for at least 30 minutes.
Heat the mustard oil in a pan over medium heat. Add the cumin seeds, fennel seeds, and nigella seeds Add the chopped green chilies and grated ginger. Add the diced potatoes and cook for 3-4 minutes.
Add the cauliflower, green peas, turmeric powder, red chilli powder, garam masala, amchur powder, and salt. Cover the pan and cook for about 10-12 minutes. Remove from heat and let the filling cool completely.
Divide the dough into equal-sized balls. Roll each ball into a small, thin circle. Cut the circle in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
Fill the cone with the cauliflower filling. Seal the open end of the cone by pinching and folding the edges together. Heat the vegetable oil in a kadhai. Fry the shingaras.
Serve with tamarind chutney or green mint chutney.