Phulkopir Singhara

Name: Phulkopir Singhara
Total time: 2100 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup Whole wheat flour; 1/2 tsp ajwain/carrom seeds; 2 Tbsp ghee; to taste Salt; as needed Water to knead the dough; 1/4 cup cauliflower florets cut small; 1/4 cup peas; 2-3 medium size potatoes boiled; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds; 1/2 tsp coriander seeds; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder; 2-3 green chillies chopped fine; Sprig coriander leaves chopped; 2 Tbsp oil; to taste Salt; as needed Oil or Ghee to fry

Madhumita Bishnu @Madhubish27

Kolkata

#Nc
Bengali people love having Singhara with Phulkopi and Badam (Cauliflower & Peanuts) during winter. But with the current weather situation it almost looks like winter is knocking at door. I thought of making Phulkopi’r Singhara and enjoying in my terrace garden with coffee

Madhumita Bishnu @Madhubish27

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Ingredients

Preparation time-15 mins, Cooking time-20 mins

2 people

For Singhara
1 cupWhole wheat flour
1/2 tspajwain/carrom seeds
2 Tbspghee
to tasteSalt
as neededWater to knead the dough
For Filling
1/4 cupcauliflower florets cut small
1/4 cuppeas
2-3medium size potatoes boiled
1/2 tspfennel seeds
1/2 tspcumin seeds
1/2 tspcoriander seeds
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspgaram masala powder
2-3green chillies chopped fine
Sprigcoriander leaves chopped
2 Tbspoil
to tasteSalt
To fry the Singhara
as neededOil or Ghee to fry

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Steps

Preparation time-15 mins, Cooking time-20 mins

1

For the Dough - in a bowl add Ata or Whole wheat flour, ajwain, ghee and salt. Make a crumble of the flour mix. With water make a tight dough. Set aside while preparing the filling
2

For the filling - Boil the potatoes, cool, peel and coarsely crush the potatoes. In a wok heat oil and fry the cauliflower florets for 2-3 mins.
3

In a wok heat oil, add fennel seeds, coriander seeds, cumin seeds, add turmeric powder, red chilli powder, garam masala powder. Add coarsely crushed potatoes, fried cauliflower florets and peas. Stir for 2-3 mins, add chopped green chillies, chopped coriander leaves, salt and stir well. Set aside
4

Make balls from the dough, roll with a rolling pin in a cylindrical shape. With a knife cut into half. Take one half and fold the edges like a cone shape. Add 1 Tbsp of the filling. With water close the edges. Complete for the rest.
5

In a wok heat oil and fry the Singhara in batches once oil is hot. Drain on a kitchen towel and set aside.
6

Plate and enjoy

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on September 06, 2020 12:25

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you