Want to know about Bengali Phulkopir Singara, a special winter treat? It's a Singara (not a Samosa!) filled with seasonal cauliflower. Keep reading to find out more!
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- Debjani's Note
- Bengali Phulkopir Singara Recipe Video
- Phulkopir Singara, the Bengali winter delicacy!
- Homemade Singara or Misthir Dokaner Singara! Which one is the best?
- Top tip
- Here's how I Phulkopir Singara at Debjanir Rannaghar!
- Recipe Card
- Bengali Snack Recipes from Debjanir Rannaghar!
- Cauliflower Recipes
- Have you tried the Bengali Phulkopir Singara recipe from Debjanir Rannaghar!
- Here's the Phulkopi Singara Pin for your Pinterest Board!
Debjani's Note
My mom made Phulkopir Singara last week, along with other winter goodies like Pithepuli. While she was busy in the kitchen, I decided to film her making these Kolkata-style Aloo Fulkopir Singara for my YouTube channel, Debjanir Rannaghar (which shares a name with my blog!).
I managed to capture some really Bengali details, like Mom using a bonti to cut the vegetables and an iron pan to fry the Singara. Even though cauliflower is available year-round now, it's still a winter favorite in Bengal, just like Singara.
Bengali Phulkopir Singara Recipe Video
Phulkopir Singara, the Bengali winter delicacy!
Phulkopir Singara is a beloved Bengali snack that's especially popular during the winter months.
As winter arrives, there's nothing quite like a Kolkata-style Phulkopir Singara. Unlike a samosa, this treat features a wonderfully crisp yet delicate crust, perfectly complementing the balanced flavors of cauliflower and potato inside. The filling is subtly sweet, making it a true delight.
Achieving Singara perfection, like those from the best sweet shops, involves a few clever tricks. But let's be honest, do we even find perfect cauliflower singaras in stores these days?
Homemade Singara or Misthir Dokaner Singara! Which one is the best?
And then there's the age-old debate: homemade - বাড়িতে তৈরী ফুলকপির সিঙ্গাড়া vs. store-bought - মিষ্টির দোকানের মত সিঙ্গাড়া. Which cauliflower and potato Singara reigns supreme? Personally, I think both have their own unique charms, and when it comes to Phulkopi Shingara, I don't see any downsides at all!
Top tip
This recipe guides you through making the perfect Phulkopir Singara, starting with the delicious Pur filling. You'll also learn the expert technique for folding Singaras and, most importantly, how to fry them to golden perfection. Will you create flawless Singaras on your first try? Maybe not! Remember, practice makes perfect. You might make a few imperfect cones, and not every Singara will look identical, but keep practicing, and you'll be rewarded with some truly perfect results.
Here's how I Phulkopir Singara at Debjanir Rannaghar!
Recipe Card
Phulkopir Singara | Kolkata style Fulkopir Shingara Recipe
Phulkopir Singara is a quintessential Bengali no onion no garlic snack; a distant cousin of Samosa and prepared with a filling of cauliflower
Ingredients
The Stuffing:
- 300 g Cauliflower
- 3 Potatoes
- 10 Green Peas on the pod or frozen
- 1 tablespoon Ginger Paste
- 25 g Cashew nut
- 25 g Raisin
- 1 teaspoon Kasuri Methi
- 1 teaspoon Bengali Bhaja Moshla
- 1 teaspoon Bengali Garam Masala
- 1 teaspoon Sugar
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 1 tablespoon Ghee
- 2 tablespoon Mustard Oil
The crust:
- 300 g Plain Flour
- 3 tablespoon Vegetable Oil
- ½ teaspoon Salt
To Fry:
- 500 ml Vegetable Oil for deep frying
Instructions
To make the Filling:
- Cut the stalk of the cauliflower and cut the cauliflower into small bite-sized pieces as well.
- Soak the Cauliflower in water for 10 minutes.
- Now cut the potatoes into small bite-sized pieces.
- Do not remove the skin of the potato.
- Soak potatoes in water as well for 10 minutes as well.
- Remove the skin of the pea pod and separate the seeds.
- You can, however, use frozen peas instead.
- Marinate cauliflower florets with ¼ teaspoon each Turmeric Powder and salt as well
- Marinate Potato chunks with ¼ teaspoon each Turmeric Powder and salt as well.
- Heat 2 tablespoon Oil and also 1 tablespoon Ghee in a pan.
- Heat the oil-ghee mixture.
- Add Cashewnuts and Raisins, and fry for a minute, and strain.
- Add potato chunks and fry those for 5 minutes.
- The potatoes should be 40% done by this time.
- Add cauliflower florets and green peas, and fry those as well for 3 minutes.
- Now add Kasuri Methi to the mixture.¼ teaspoon Asafoetida as well.
- Add fried cashew nuts and Raisins.
- Add ¼ teaspoon each of Turmeric Powder, Cumin Powder, and Red Chili Powder.
- Now add 1 teaspoon Sugar as well.
- Add 2/4 teaspoon Amchur Powder.
- Mix and cook for a minute.
- Now add fried cashew nuts and Raisins.
- Cook on low flame for 3-4 minutes.
- Add 1 teaspoon Bengali Bhaja Moshla (this has chili as well; you can see the bhaja moshla video of mine to know how to make it).
- Add 1 teaspoon Bengali Garam Moshla.
- Mix and cook for a minute.
- Now add ½ cup of water to the mixture.
- Cook till the water evaporates completely.
- The mixture should be dry yet properly cooked.
- Let the mixture cool completely before using it as a filling.
- You can store the mixture in the refrigerator for making Phulkopir Singara at a later time.
The perfect Singara outer crust!
- Take 300g Plain flour in a bowl.
- Add ½ teaspoon salt and mix.
- Now add 3 tablespoon Vegetable oil and mix till the mixture is crumbly.
- To make the dough you need around 75ml (⅔ cup) water.
- To make the dough you need ⅔ Cup of water.
- Add water little by little and knead the dough.
- Knead till the dough is not sticky.
- Once done, while separating the dough with your hand, you will hear a sound.
- It will take around 5 minutes to make the dough.
- Once done, cover the dough with a wet cloth and leave it for 15 minutes.
- Divide the dough into 10 balls.
- Cover again with a wet cloth and let it rest for 10 minutes.
- Now take one ball and roll it into an oval shape (not round).
- Roll it evenly and not too thick.
- You may refer to the video for this step.
- Cut the flattened crust from the middle.
- While rolling, you can apply a little oil to the dough.
- Following this step make the rest of the D-shaped portions.
- You can store these by covering them with cling film for later use or you can use these then and there to make singara.
- To make Singara, take one D-shaped portion and join the straight side of it to form a cone.
- Stretch the round side a bit.
- Join properly so that there is no gap.
- Now take 1 tablespoon of filling and fill the cone halfway through.
- Apply water to the open area.
- Stretch the round side and join it with the joint side to shape the Singara.
- Minutely seal the Singara.
- Place it over your palm to check whether the Singara is seated properly!
- Using your finger shape, it gives a perfect shape.
- Once done, make the rest of the Singara following the same process.
Frying tricks!
- Take sufficient oil in a pan.
- Singaras should be dipped in oil while frying.
- We use Vegetable oil to fry Phulkpir Singara unless there is an urge to use Ghee!
- Needless to say, Ghee-e Bhaja Singara is love, but the calorie content is way higher.
- You can, however, add 1 tablespoon Ghee to the oil for flavor.
- Place the Singaras (4-5 per set) in cold oil!
- At this point, you can touch the oil with your fingers.
- This step is needed if you want the outer-crust crunchy yet firm.
- You need 10 minutes to fry properly.
- Keep the flame low all through.
- Strain from the pan and place over the kitchen towel.
- I have used a Jhuri.
- After making the first batch, you may switch off the flame for a while and start again as you need the right temperature.
- If you fry Singara over medium flame, the crust will be crunchy but not firm.
- You may set the temperature based on your preference.
- Serve Phulkopir Singara hot with Gorom Chaa!
Video
Notes
- You may or may not be able to shape the perfect Singara in the first go, which is absolutely fine. It is okay to see a few openings while frying. It is fun.
- We prefer the homemade Phulkopir Singara smaller compared to Mistir Dokaner Singara.
- In case you wish to make a big Singara, make 8 dough balls instead of 10 from 300g flour.
Nutrition
Bengali Snack Recipes from Debjanir Rannaghar!
- Kolar Bora (also known as Bengali Banana Fritters)
- Batabi Lebu Makha (also known as Jambura Bhorta)
- Nimki Makha (also known as Makha Nimki)
- Elo Jhelo (also known as Bengali Elo Jhelo Nimki)
- Postor Bora (also known as Bengali Poppy Seed Fritters)
- Biyebarir Fish Butter Fry (also known as Bhetki Batter Fry)
- Topse Maacher Fry (also known as Topse Fish Fry)
- Kumro Phuler Bora (also known as Bengali Pumpkin Flower Fritters)
- Bengali Soru Chakli Pithe (also known as Soru Chakuli Pitha)
- Macher Dimer Bora (also known as Bengali Fish Roe Fritters)
- Taler Bora (also known as Sugar Palm Fritters)
- Mangsher Ghughni (also known as Yellow Pea Curry with Minced Mutton)
- Mutton Handi Kebab (also known as Hari Kabab)
- Egg Tadka (also known as Kolkata street-style Dim Torka)
- Ilish Mach er Dim Bhuna (also known as Ilish Mach er Dim er Jhuri)
- Dim Pauruti (also known as Bengali Dim Toast)
- Kolkata Style Egg Roll (also known as Egg Kathi Roll)
Cauliflower Recipes
Have you tried the Bengali Phulkopir Singara recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes, or if you have any questions or recipe requests
Here's the Phulkopi Singara Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Rachana says
I recently landed on your website and have tried a couple recipes like the begun pora, the Chanar dalna (that was absolutely outstanding). Great job on your website, recipes, pics and thanks for sharing it with all of us.... I definitely want to try your singara recipe sometime, maybe during the 2021 pujos 🙂 However, I am not able to find your bhaja moshla recipe anywhere. Do you mind sharing it please? Thanks in advance.
Debjani says
Hi Rachna,
I haven't posted the recipe of Bhaja Moshla yet here. Thanks for the idea. Would come up with it shortly.
so sweet says
Taste