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

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