Bengali Phulkopi Singara Aloo Gobhi Gobi Ke Samosa A Winter Speciality Recipes

BENGALI PHULKOPI SINGARA / ALOO - GOBHI / GOBI KE SAMOSA - A WINTER SPECIALITY

Steps:

• Prepare the dough by sifting flour and salt together, make a well in the centre and pour the oil in it. Mix the dough with your hands, and add the water gradually. Knead it really well to make a stiff dough. Use water sparingly.
• Cover the dough with a damp cloth and let the dough sit for 30 minutes or more.
• Heat some oil in a pan and add the cumin seeds, let it splutter and then add the finely chopped cauliflowers (cut into mini florets) and potatoes, saute for few minutes till the cauliflowers become little browned. Add the green peas, green chillies, along with the other spices and ginger. Fry for some time on low heat, add little water to keep the filling moist and finish it with the chopped cilantro leaves.
• Let the filling cool down a little bit. Cool the filling for few minutes and keep aside.
• Knead the samosa dough once again and you will see that dough has absorbed moisture from the damp cloth and is soft and pliable now. Gluten get its time to work and the dough is little stretchy now.
• Divide the dough into big portions.
• Roll out each dough into circle on a greased surface. Cut the circle from the middle with the help of sharp knife. You will get two semi circle now.
• Apply water with fingers along the straight edges of the semi circle and bring the two edges together to make a cone. Pinch the edges nicely so that filling should not come out.
• Put one heap spoonful of filling in the middle of the cone. Tuck the filling nicely and firmly into the cone with the help of thumb finger.
• Now apply water with the fingers along the round edges of the samosa. Join the two edges together and pinch the edges properly to secure the filling inside.
• Make rest of the samosa like this. Keep them covered.
• Heat enough oil for deep frying in a kadhai. Once the oil is warm enough, should not reached its smoking point, lower the heat to medium low.
• Slowly add the samosas in the hot oil. Do not overcrowd it.
• Fry till the samosas are evenly browned.
• This will take around 15-20 minute. Keep flipping over the samosas from time to time.
• Slot them out on kitchen towel and serve hot or warm with tamarind chutney.