Cauliflower singaras with subj chaat and coriander chutney

Name: Cauliflower singaras with subj chaat and coriander chutney
Yield: Serve 4
Cuisine: Indian
Ingredients: 1 garlic clove, crushed; 50 g coriander, chopped; salt; pinch of chaat masala; 2 red peppers, roasted, deseeded and cut into 1 cm dice; 2 small green chillies, deseeded and chopped; 1 yellow pepper, roasted, deseeded and cut into 1 cm dice; ½ onion, chopped; 40 g brown sugar, or to taste; 2 tablespoons peanuts; 1 cm piece of root ginger, peeled and finely grated; ½ teaspoon ground cumin; pinch of ground cumin; 3 tablespoons chopped fresh coriander; 3 tablespoons lemon juice; 1 cauliflower, cut into florets; 25 g ghee or sunflower oil; vegetable oil for deep-frying; 1 packet of samosa pastry; 1 small hot green chilli, finely chopped; lemon juice; 2 tablespoons chopped fresh mint; salt and freshly ground black pepper; 1 red onion, sliced; ½ teaspoon ground coriander; 75 g tamarind pulp; 1 small onion, finely chopped; ½ teaspoon garam masala; 100 g pineapple, cut into 1 cm dice

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Singaras, like their cousins samosas, are an everyday snack sold by street vendors in India. Enjoy them here with delicious accompaniments.

Ingredients

For the Singaras

1 cauliflower, cut into florets
25 g ghee or sunflower oil
1

Asia
India
Snack
Vegan

Method

Cook the cauliflower in boiling water for 6-8 minutes and remove with a slotted spoon into cold water. Drain and dry.

Heat the oil in a large frying pan, add the onion and garlic and fry over a moderate heat until lightly golden. Add the ginger and chilli and cook for 2-3 minutes. Add the cauliflower, cumin, coriander, garam masala and 100 ml water and cook over a high heat until all th