Veg: Phulkopir Shingara (Cauliflower Samosa)

Why Phulkopir Shingara (Cauliflower Samosa) ?

Shingara for Bengalis is a quintessential appetizer / afternoon snacks with a hot cup of tea. It also goes well during cocktail hour with cocktails. It is an all-time favorite snack in my family. So I thought it would be fun to make them myself and share them with the family members.

Ingredients and Amount (or Quantity)

        1. Cauliflower (1 medium sized)

        2. Potatoes (2 medium sized)

        3. Green Peas (1 cup)

        4. Peanuts (4 tablespoons)

        5. All Purpose Flour (1 lb.)

        6. Oil (2 cups)

        7. Cumin seeds (1/4 teaspoon)

        8. Red chili powder (1/4 teaspoon)

        9. Turmeric (1/4 teaspoon)

        10. Salt (to taste)

Method:

Cut the cauliflower and potatoes into small pieces. Peel the skin off the potatoes. Wash and drain the water.  Heat a pan and dry fry the cumin seeds until they start crackling. Roast the peanuts as well.  Heat a skillet and add oil, cauliflower, potatoes, peas. Add turmeric, red chilis, salt and add roasted cumin and peanuts. Add ¼ cup water and cover the skillet on low heat.  Cook until the vegetable is soft and tender. Turn off the heat. Set this mix which is the filling, aside to cool.

In a bowl mix flour, salt, 2 teaspoon oil and couple of tablespoons of water to make a stiff dough. Create 10-12 balls out of the dough and roll between your palms to make a perfect ball. Let the dough balls rest for 20 minutes. Cover with a clean cloth. On a work surface, sprinkle a thin layer of flour and roll out a ball of dough into a very thin luchi (puri) like piece.

Cut the thin luchi (puri) in half to make two semicircles. Add a teaspoon of the filling set aside earlier, in the center of the semicircle. Lightly wet the edges of the semicircle with water and carefully fold it over to make a triangle. Press the edges lightly to make a seal. Now we have a raw shingara or samosa with cauliflower, potatoes and peas filling.

In a heavy skillet add oil. When the oil is very hot, drop the raw shingara or samosa into the oil and press lightly with a spatula. When they are golden brown, remove and keep the shingaras or samosas on paper towels to absorb excess oil.

Serve hot with sauce.

© 2020 Sati Mukherjee. All Rights Reserved