Phulkopir Singara Recipe or Bengali cauliflower samosa is a popular winter Kolkata style street food. This Bengali style phulkopir singara is a deep fried snacks, perfectly flakey and crispy on the outside with a spicy and sweet cauliflower filling with peanuts stuffing inside.
Hello guys!!
My parents left for India last weekend. We were fortunate enough to have them here with us for few months (which doesn’t seem enough at all) during this hard times. The house seems so so empty right now. Wish we stayed closer and could meet them regularly. Anyways this is life.
My little boy misses all the cuddles from his dadu and dida. Miss them dearly. Especially our tea times and all the tea time snacks. Here is one of our favourite “Phulkopir Singara”.
What is Singara?
Singara is the Bengali version of Samosa. They are deep fried snacks with a crispy flaky pastry coating which is stuffed with delicious savoury stuffing.
Phulkopir Singara or cauliflower samosa is a Bengali winter delicacy. Winter delicacy because we don’t get these singara all year around only during winters. Generally it is the simple potato filling all throughout the year, but as soon as the winter comes, it magically transcends into a spicy- sweet cauliflower filling with a little crunch from the peanuts.
As the evenings dawns in you’ll notice that the Bengali sweet shops will be filled with these golden, crisp, hot samosas and many other delicacies. And they disappear very quickly along with khurir cha.
Ingredients used to make Phulkopir Singara.
For the Cauliflower Potato Stuffing
- Cauliflower / Phulkopi
- Potato
- Green Peas
- Peanuts
- Ginger grated
- Green chillies chopped
- Bengali Bhaja Masala (dry roast 2-3 dried red chillies, 2 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and ground into fine powder)
- Benglai Garam masala powder (grind 1/2 inch cinnamon, 3 cloves, 3 cardamom into powder)
- Turmeric powder
- Cumin seeds
- Hing / Asafoetida
- Salt and sugar as per taste
- Oil
For the Samosa Dough
- 2 1/2 cups All purpose flour / Maida
- 5 1/2- 6 tbsp Ghee/ Oil
- 1 tsp Salt
- 1 tsp Sugar
- Water for kneading
Other ingredients
- Oil for deep frying
- Tamarind chutney for serving
- Puffed rice for serving
Here are delicious Bengali snacks that you can try.
Chicken Lollipop (Drums of Heaven)
Aloor Chop (Bengali Alur Chop)
Macher Chop Bengali Style (Fish Croquettes)
Phulkopir Singara Recipe
Phulkpir Singara Recipe | Kolkata style Phulkopir Singara | Bengali cauliflower Samosa
Equipment
- large thick bottomed pan/ large Kadhai
- deep frying pan
- Large bowl
Ingredients
For the Cauliflower Potato Stuffing
- 2 1/2 cups Cauliflower cut into small florets
- 2 1/2 cups Potato boiled and cubed
- 1/2 cup Peas
- 1/3 cup Peanuts
- 1 tbsp Ginger grated
- 2-3 Green chillies chopped
- 1/2 tsp Turmeric powder
- 2 1/2 tsp Bengali Bhaja Masala (dry roast 2-3 dried red chillies, 2 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and ground into fine powder)
- 1/2 tsp Benglai Garam masala (grind 1/2 inch cinnamon, 3 cloves, 3 cardamom into powder)
- 1 tsp Cumin seeds
- 1/2 tsp Hing / Asafoetida
- 1 tsp Sugar
- Salt as per taste
- 4 tbsp Oil
For the Samosa Dough
- 2 1/2 cups All purpose flour / Maida
- 5 1/2- 6 tbsp Ghee/ Oil
- 1 tsp Salt
- 1 tsp Sugar
- Water for kneading
Other ingredients
- Oil for deep frying
- Tamarind chutney for serving
- Puffed rice for serving
Instructions
Singara Pastry Dough
- In a large bowl add the flour, salt, sugar and ghee/ oil. Mix everything together with hands. When the flour is held together it should form a lump.
- Next add a little water at a time and knead the dough really well until firm and smooth. Cover and keep it aside for at least 30 minutes.
- Divide the dough into 8 -9 dough balls.
Cauliflower Potato Stuffing for Samosa
- Boil the cauliflower florets for 3-4 minutes and drain the water. Keep it aside.
- Heat 2 tbsps of oil in a thick bottomed pan on medium heat. When the oil is hot fry the peanuts and remove with a slotted spoon and keep it aside.
- Add the rest of the oil in the same pan on medium heat, when hot temper it with cumin seeds, ginger and asafoetida (hing) and sauté for few 10-15 seconds.
- Next add the blanched cauliflower florets, and green peas and chopped chillies. Sauté for 4-5 minutes.
- Now add in the boiled mashed potatoes
- Stir in the boiled potatoes, raisins and chopped cashew nuts and peanuts and and mix everything well. Cook for few minutes.
- Add turmeric powder, Bengali garam masala powder, bhaja masala, salt and sugar. Mix everything together.
- Continue sautéing for 4-5 minutes. Take it off the heat and let it cool.
Assembling the Samosa
- Divide the dough into 8 or 9 dough balls. Take one dough ball and roll it out into oblong shape to 4 mm thickness and cut it in half.
- Take one half and apply water on the longer side. Now fold the longer side and press the edges together to form a cone.
- Fill it with the prepared cauliflower – potato stuffing.
- Now make a small fold at the curved side. This helps the samosa to sit up straight.
- Now brush the edges with water and bring it together. Seal it properly. Prepare the rest of the samosas similarly.
- Heat enough oil on medium low heat for deep frying. When the oil is hot add the samosa and fry. few at a time and fry on for 9-10 minutes or until it is crispy and golden brown.
- Fry the samosa on for 8-9 minutes or until it is crispy and golden brown.
- Serve it hot with muri and tamarind chutney along with CHA.
I hope you enjoy this Bengali style Phulkopir Singara as much as we do!
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
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What do you think?