Cauliflower singaras with subj chaat and coriander chutney

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

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