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
Servings 20 Singara
Calories 176kcal
Cost Rs 400
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
Serving: 120g | Calories: 176kcal | Carbohydrates: 19.9g | Protein: 2.9g | Fat: 9.8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 359mg | Fiber: 2.1g | Sugar: 1.8g
