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Home Dish Phulkopi Shingara

Phulkopi Shingara

Name: How to cook Phulkopi Shingara - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Phulkopi Shingara

#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.

Ingredient

Food ration :

10 people

Cooking time :

40 minutes

250 gm

maida

1/2 tsp

salt

1/4 tsp

sugar

1 tsp

ghee

500 gm

potatoes

125 gm

cauliflower

2 tbsp

mustard oil

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 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

Cooking instructions

* Step 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.

* Step 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.

* Step 3

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

* Step 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.

* Step 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)

* Step 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.

* Step 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)

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