Phulkopir Singara/Bengali Cauliflower Samosa

Phulkopir Singara/Bengali Cauliflower Samosa

By NamakShamak
  • Serves: 8 - 10
  • Prep Time: 15 Minute
  • Cooking: 20 Minute
  • Calories:




Nomaashkaar!! Kemon Aachen??…A sweet state from the Eastern India..the Land of Rassogullas and Sondesh and Mishti Doi…West Bengal. I think of Bengal , I think Sweets!!! And ofcourse Fish!! But since currently we are on a veg cuisine hunt, here’s a delightful snack , quiet unique!! Phulkopir is cauliflower in Bengali and Singara is samosa.. I strongly insist, you try it at home, especially for toddlers,who wont make out the cauliflower in the samosa and relish it!! Both my husband and son were  kept guessing till the end!

Ingredients

Directions

  1. Knead a stiff dough with maida ,oil,ajwain and water,and keep it covered with damp cloth.Knead the dough for 5-7 mins for a crispier samosa.
  2. Heat oil in a pan and add cumin and mustard seeds. Once they splitter , add green chillies and fry for a min. Add the grated cauliflower and mix. Add red chilly powder,cumin corainder powder and turmeric and mix. Add boiled potato and salt and mix to
  3. Pinch a small portion of dough and roll out a small roti and cut in 2 halves. Make a cone out of one half and fill it with the filling,and seal the open edges by pinching together the dough. Repeat the same for the remaining dough. Heat sufficient oi

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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