Phulkopir Singara, the Bengali winter delicacy!
The crunchy yet light crust, balanced flavors of the cauliflower and potato chunks makes it completely different from Samosa. The filling is subtle, a bit on the sweeter side. Kolkata style Phulkopir Singara for sure is a delight.
There are a few tricks to make Singara perfect, better to say just like Mishtir Dokaner Phulkopir Singara. But the question is do we at all get perfect fulkopi singara these days at confectioner's shop?
Homemade Singara or Misthir Dokaner Singara! Which one is the best?
Then there is that war between বাড়িতে তৈরী ফুলকপির সিঙ্গাড়া (homemade Cauliflower and potato Singara) and মিষ্টির দোকানের মত সিঙ্গাড়া (store-bought Shingara). Which one is the best? I would say both are having their merits and I don't see any demerit as far as Phulkopi Shingara is concerned.
In this recipe, I have shared the process of making the Pur (stuffing for Singara). In addition to that, I have shown how to fold a Singara like a pro. Last but not the least, and most importantly how to fry Singara. Will that mean you will be able to make 100% perfect Singara? The answer my friend is practice makes us perfect. Believe me, there is a chance that you will end on making an imperfect cone; there is a chance that not all the singaras will look perfect. Even after that, you will get a few perfect.
Here's how I Phulkopir Singara at Debjanir Rannaghar!Print
Phulkopir Singara is a quintessential Bengali no onion no garlic snack; a distant cousin of Samosa and prepared with a filling of cauliflower
- Cauliflower: 300g
- Potato: 5 (small)/ 3 (big)
- Green Peas on the pod: 10
- Ginger Paste: 1 Tbsp.
- Cashownut: 25g
- Raisin: 25g
- Kasuri Methi: 1 Tsp.
- Bengali Bhaja Moshla: 1 Tsp.
- Bengali Garam Masala: 1 Tsp.
- Sugar: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Salt: 1 Tsp.
- Ghee: 1 Tbsp.
- Mustard Oil: 2 Tbsp.
- Plain Flour: 300g
- Vegetable Oil: 3 Tbsp.
- Salt: 1/2 Tsp.
- Vegetable Oil: for deep frying (I have used 500ml oil)
To make the Filling:
- Cut the stalk of the cauliflower and cut 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 peas pod and separate the seeds.
- You can, however, use frozen peas instead.
- Marinate cauliflower florets with 1/4 tsp. each Turmeric Powder and salt as well
- Marinate Potato chunks with 1/4 tsp. each Turmeric Powder and salt as well.
- Heat 2 Tbsp. Oil and also 1 Tbsp. 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.1/4 Tsp. Asafoetida as well.
- Add fried Cashewnuts and Raisins.
- Add 1/4 Tsp. each of Turmeric Powder, Cumin Powder, Red Chili Powder.
- Now add 1 Tsp. Sugar as well.
- Add 2/4 Tsp. Amchur Powder.
- Mix and cook for a minute.
- Now add fried Cashewnuts and Raisins.
- Cook on low flame for 3-4 minutes.
- Add 1 Tsp. Bengali Bhaja Moshla (this is having chili as well; you can see the bhaja moshla video of mine to know how to make it).
- Add 1 Tsp. Bengali Garam Moshla.
- Mix and cook for a minute.
- Now add 1/2 cup 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 1/2 Tsp. salt and mix.
- Now add 3 Tbsp. Vegetable oil and mix till the mixture is crumbly.
- To make the dough you need around 75ml (2/3 cup) water.
- To make the dough you need 2/3 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 much thick.
- You may refer to the video for this step.
- Cut the flattened crust from the mid.
- While rolling, you can apply little oil onto 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 Tbsp. Filling and fill the cone half-way 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 seating properly!
- Using your finger shape, it properly to give a perfect shape.
- Once done make the rest of the Singara following the same process.
- 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 Tbsp. 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.
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 8b dough balls instead of 10 from 300g flour.
- Category: Snack
- Cuisine: Bengali
Bengali Phulkopir singara Recipe Video
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)
Have you tried the Bengali Phulkopir Singara recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here on email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Phulkopi Singara Pin for your Pinterest Board!