Phoolkopir Shingara- another nostalgia. It was a winter speciality earlier because in those days cauliflower was available in winter only. It took whole day for my mom for the preparation. In the evening, she would bring her stove in the bedroom, switch off the fan and fry one after another. We would flock around with a bowl to have them fresh and hot. Stove was a kind of portable oven largely used in those days as an alternative arrangement to gas oven. Whenever mom prepared some time consuming dishes, she would use it, so that she could sit and do. She would prepare mini-sized samosas so that we could have quite a number without feeling too heavy on stomach.
Coming to present, cauliflower is available throughout the year, at least at the place where I stay. I still prefer to do this kind of samosa with cauliflower stuffing during these months of the year.... December and January. With peas available readily in packets, it is not a tedious job too. We can do these mouthwatering samosas with everything available at home.... maida, ghee, cauliflower, green pea, potato. Let us do it.
INGREDIENTS:[for the cover]
Maida : 2cups
Ghee : 2tbsp
Salt : 2pinches
INGREDIENTS :[for the filling]
Cauliflower : 1small
Green Pea : 1/2 small cup
Potato : 2medium
Roasted Peanut : 1tbsp
Dry red chilli : 2
Cumin Seed : 1tsp + 1pinch
Coriander Seed : 1tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Sugar : 1/2tsp
Oil : 1tbsp
INGREDIENTS :[to fry]
Oil : 150-200ml[left over can be used later]
Yields about 12-14 samosas.
We will prepare the dough first. Take the maida, salt and ghee[clarified butter] in a wide mouther big bowl. Keep rubbing for 3-4 minutes till they turn into crumbles.
Now add water little by little and keep rubbing until a smooth dough is formed. It look as this.
We will cover it for 30 minutes as seen below.
Let us prepare the filling meanwhile. Cut the cauliflower into small florets, wash and apply salt and turmeric. Peel wash and cut each potato into 4 pieces. Boil them and mash.
Dry roast the dry red chilli, coriander and cumin seeds and dry grind to a coarse powder.
Heat oil in a pan and temper with a pinch of cumin seeds. Add the roasted peanuts and stir for 1/2 a minute. Add the cauliflower florets and stir for 3 minutes at medium heat.
Add the green peas and fry for 2 minutes. Add the mashed potato and add the sugar, little turmeric powder and salt as required. Stir and cook for 2-3 minutes till it dries up completely. Its done and look as this.
Remove the cover from the dough and rub for a minute or two again. Make balls and roll out roundels from it. Cut into halves as below.
Fold each half to form pockets. Fill with the filling. They look as below.
Press the filling with back of a spoon. Apply little water to the edges. Fold one side and then overlap the other side over it. This is how I do it. They look as below.
Heat 200 ml oil in a wok. Lower the heat to minimum once its hot. Fry 3-4 samosa at a time at low heat till they are brown. Keep on tissue paper to get rid of the excess oil before serving.
Enjoy with your choice of chutney or sauce!!