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Phulkpir Singara Recipe | Kolkata style Phulkopir Singara | Bengali cauliflower Samosa

Phulkopir Singara Recipe or Bengali cauliflower samosa is a popular winter Kolkata style street food that is loved by one and all. This Bengali style phulkopir singara deep fried snacks is perfectly flaky and crispy on the outside with a spicy and sweet cauliflower filling with peanuts stuffing inside.
Course: Appetizer, Snack
Cuisine: Indian
Keyword: Bengali phulkopir singara recipe, kolkata singara recipe, phulkopi aloo singara recipe, phulkopir singara
Servings: 18 samosas
Author: Arpita@Gastronomic Bong


  • large thick bottomed pan/ large Kadhai
  • deep frying pan
  • Large bowl


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


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.