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Home Dish Phulkopir Singhara

Phulkopir Singhara

Name: How to cook Phulkopir Singhara - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Madhumita Bishnu

Phulkopir Singhara

#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

Ingredient

Food ration :

2 people

Cooking time :

Preparation time-15 mins, Cooking time-20 mins

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

as needed

Oil or Ghee to fry

Cooking instructions

* Step 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

* Step 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.

* Step 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

* Step 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.