Cauliflower singaras with subj chaat and coriander chutney


Preparation info

  • Serve


    • Difficulty


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.


For the Singaras

  • 1 cauliflower, cut into florets
  • 25 g ghee or sunflower oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 cm piece of root ginger, peeled and finely grated
  • 1 small hot green chilli, finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • 3 tablespoons chopped fresh coriander
  • 2 tablespoons chopped fresh mint
  • lemon juice
  • 1 packet of samosa pastry
  • vegetable oil for deep-frying
  • salt and freshly ground black pepper


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 the liquid has gone and the cauliflower is slightly mushy. Finally add the herbs, lemon juice and season to taste. Transfer to a bowl and leave to cool.

Using one strip of the pastry at a time, place 1 tablespoon of the filling mixture at one end. Diagonally fold up the pastry to form an enclosed triangle. Moisten the end of the strip with water and press lightly to secure. Prepare all the singaras in the same manner.

For the subj chaat, place the tamarind and 350 ml water in a pan, bring to the boil and simmer for 10-12 minutes until the tamarind coats the base of a spoon. Add the sugar, or more to taste, and a little salt and leave to cool. Place the peppers, pineapple and onion in a bowl and add enough of the tamarind sauce to coat the mixture. Season with a little cumin and chaat masala.

Heat the oil in a small fryer or large pan to 170°C/325°F and fry the singaras in small batches until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

For the chutney, place all the ingredients together in a blender and blitz to a chunky consistency. The chutney will keep well in a storage jar in the fridge for 4-5 days.

Place a pile of the subj chaat on a plate, place the singaras on top and drizzle over a little of the chutney. Alternatively, serve separately.