Phulkopi Shingara

Name: Phulkopi Shingara
Total time: 2400 s
Yield: 10 people
Cuisine: Indian
Ingredients: 250 gm maida; 1/2 tsp salt; 1/2 tsp sugar; 1 tsp ghee; 500 gm potatoes; 125 gm cauliflower; 2 tbsp mustard oil; 2 dry red chillies; 1/2 tsp panchforon; 1/2 tsp ginger paste; 1/2 tsp green chilli paste; 1 tbsp spice mixture(recipe next section); 1 tsp dry kasuri methi; 1/2 tsp salt; 1/4 tsp sugar; 1 tbsp cumin powder; 1 tbsp coriander; 1 tbsp turmeric powder; 1/2 tbsp amchur powder; 1/2 tbsp chaat masala; 1/2 tbsp garam masala powder; 1/2 tbsp red chilli powder

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#cc2022
#week3
Phulkopi'aur shingara with cauliflower added to the potato filling is made using seasonal cauliflower. Phulkopi'aur shingara, a winter snack treat is best made with cauliflower that is in season in winter in Bengal.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

40 minutes

10 people

250 gmmaida
1/2 tspsalt
1/2 tspsugar
1 tspghee
Filling
500 gmpotatoes
125 gmcauliflower
2 tbspmustard oil
2dry red chillies
1/2 tsppanchforon
1/2 tspginger paste
1/2 tspgreen chilli paste
1 tbspspice mixture(recipe next section)
1 tspdry kasuri methi
1/2 tspsalt
1/4 tspsugar
Spice mixture
1 tbspcumin powder
1 tbspcoriander
1 tbspturmeric powder
1/2 tbspamchur powder
1/2 tbspchaat masala
1/2 tbspgaram masala powder
1/2 tbspred chilli powder

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Steps

40 minutes

1

Cut the potatoes into small cubes, and cauliflower into small florets. Heat mustard oil in a kadai until it smokes gently and changes colour to a pale yellow. Fry the cauliflower on medium-high heat until golden. Once brown, set aside.
2

Temper the same oil with dried red chillies and panch phoron.
Add potatoes and fry them on medium heat until golden (4 minutes).
Add ginger paste and green-chilli paste. Fry for 2 minutes before adding the 1 tbsp spice mix and kasuri methi.Keep cooking until the potatoes are nearly done. Add the fried cauliflower, sugar and black salt.
3

Mix everything and continue cooking until the juices dry up. Let this filling cool completely before filling the shingaras.
4

In a mixing bowl, add maida, salt and sugar, and ghee. Mix the ghee uniformly. Add water. This is a tight dough, so it may seem dry at first, but resist the urge to add more water. The dough will hydrate further when rested. Do not overknead, cover and rest for 15 minutes.
5

Divide the dough into equal portions. Roll to oval shape and cut the rolled-out oval along the shorter diameter, dividing the sheet into two semi-circles. Form a cone by joining the straight edges. Seal using water. With the seam resting on your thumb, fill the cone with about 1 tbsp filling(do not overfill)
6

Fry the shingaras on low to medium-low heat, such that you should see little bubbles in the oil, and not vigorous activity. If you fry at a higher temperature, the outside will brown while the inside remains doughy.
Turn every 5 minutes until shingaras are evenly golden.
7

Once golden, remove from the oil. Since the shingaras are scorching hot, let them rest for at least 15 minutes before taking a bite. Serve with masala tea(recipe in the link)

Masala Kesar Chai

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ayndrila dutta @titlis_homekitchen

on December 07, 2021 07:53

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen