Tuesday, 21 November 2017

Phulkopir Singara


Singara in Bengal is different from Samosa which is made in other parts of India because of the stuffing and the spice powder that is used. Phulkopir singara is best to make during winters as cauliflower is easily available in the market.  
To make the singara crispy, the  moyen / amount of ghee or oil has to be proper and mixed well with the flour.  Instead of cashews you can also fried peanuts and add it to the stuffing. 
While frying the singara the temperature of the oil has to be low to get uniform golden colour and crispness. Serve the singara with tetuler / tamarind chutney. 


For the Stuffing 
Ingredients
1 large size Potato cut into medium size cubes 
1 cup Cauliflower cut into small  florets 
1/2 cup Green Peas 
2 Green Chillies chopped 
1 tsp Ginger minced 
1 tbsp Raisins 
1/2 tsp Cumin seeds 
2 Bay Leaves 
1 tbsp broken Cashew nuts
1/2 tsp Turmeric powder 
1 tsp Sugar 
Salt to taste
2 1/2 tsp Bhaja masala (Dry roast 1 tsp Cumin, 1 1/2 tsp Coriander seeds and 1 Dry red chilli. Cool it and grind it into fine powder)
1tbsp Ghee
Method 
Take 2 cups of water in a pot. Add potatoe, cauliflower, peas and salt. Boil it till the vegetables are cooked. Drain the vegetables and keep it aside. Heat Ghee in a pan. Add cumin seeds and bay leaves. Let the Cumin seed crackle. Add the cashews, stir an sauté till the cashews are brown in colour. Add the green chillies and ginger. Stir for a minute. Add the vegetables, raisins, salt, sugar and turmeric
powder. Stir and cook for a minute. Add the bhaja masala. Stir and mash some of the vegetables. Switch of the flame and transfer it into a bowl. 

For the Dough and Singara
Ingredients 
1 1/2 cup All Purpose Flour 
Salt to taste 
1/4 tsp Soda bicarbonate
1 1/2 tbsp Ghee
Stuffing 
Oil to fry 

Method 
Add salt and soda bicarbonate into the flour. Mix it. Add 1 tbsp ghee. Mix the flour well using your finger tips. Add little water at a time and knead the flour into a hard dough. Add 1/2 tsp ghee and knead it well. Keep the dough in a bowl, cover and let it rest for 15 minutes. Take a lime size ball. Roll the dough into a ball. Flatten the ball on the rolling board. Apply little ghee on the dough and roll the dough into a round disc. Cut the disc into halves. Take one part of the cut disc. Fold the straight edges to make a cone. Fill 3/4th of the cone with the stuffing. Seal the opposite ends of the opening by pressing with your finger. Repeat the same process till you make all the singara. Take oil in a wok. Heat the oil on a low heat. Add the singara and fry on a low heat till it is uniformly golden brown from all sides. Remove it on a paper towel. Serve it hot with tetuler / tamarind chutney.