Phulkopir singara

Name: Phulkopir singara (Cauliflower samosas)
Prep time: 1 h 20 min
Cook time: 18 min
Total time: 1 h 38 min
Yield: Serves 4
Cuisine: Bangladeshi
Ingredients: ½ teaspoon ground cumin; ½ teaspoon ground coriander; 1 tomato, chopped; ½ teaspoon ground turmeric; a pinch of sugar, or to taste; ½ teaspoon cumin seeds, dry-roasted and ground; ½ teaspoon chilli powder; a pinch of salt, or to taste; ½ teaspoon coriander seeds, dry-roasted and ground; 2–3 dried red chillies, dry-roasted and ground; vegetable oil, for deep-frying; 150 g (5½ oz/1 cup) plain (all-purpose) flour; Tamarind chutney, to serve; 75 g (2½ oz/½ cup) atta flour (high-protein durum wheat flour); ½ teaspoon baking powder; a pinch of salt; 3 teaspoons melted ghee or rice bran oil; rice bran oil, for pan-frying; 12–15 peanuts; 2.5 cm (1 inch) knob of fresh ginger, peeled and very finely chopped, or crushed and chopped in a blender; a pinch of panch phoron; 1 potato, peeled and finely diced; 3–4 Indian green chillies, chopped; a handful of frozen peas; ½ small cauliflower, chopped

Cauliflower samosas

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

The humble samosa is enjoyed all over the subcontinent in many different forms, and loved by all, but what it says to me is how close all these cultures are. If you don’t want to make the pastry, you can use 4 sheets of frozen shortcrust pastry and cut the preparation time at least by half.

Ingredients

vegetable oil, for deep-frying
Tamarind chutney, to serve

Asia
Bangladesh
Snack
Vegan
Spicy

Method

For the pastry, place the flours, salt and baking powder in a large bowl and whisk to combine. Add the ghee or oil and mix in just enough water to make a smooth, soft dough. Cover the dough with plastic wrap and leave to rest at room temperature for 20 minutes.

For the filling, fry the peanuts in a small saucepan in a few drops of rice bran oil over medium heat until they turn a dark go