Phulkopir Singara with Masala Cha

Instructions

1. 1

   Make the dough. In a large bowl, mix together the maida, salt, and kalo jeera (nigella seeds). Add the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky crust. Gradually add cold water, a little at a time, and knead to form a stiff, tight dough. Do not over-knead. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. 2

   Prepare the filling. Heat the mustard oil in a pan or kadai over medium heat. First, fry the peanuts until they are golden and crunchy. Remove with a slotted spoon and set aside. In the same oil, add the panch phoron and let it splutter. Add the hing, followed by the ginger paste and chopped green chilies. Sauté for about 30 seconds until fragrant. Add the diced potatoes and sauté for 2-3 minutes. Then, add the chopped cauliflower and green peas. Add all the spice powders: turmeric, cumin powder, coriander powder, and salt. Mix well to coat the vegetables. Sprinkle a little water, cover the pan, and cook on low heat for 10-12 minutes, or until the vegetables are tender but not mushy. Stir occasionally. Once cooked, add the sugar, bhaja moshla, and the fried peanuts. Mix well and cook for another minute. Turn off the heat and let the filling cool down completely.

3. 3

   Shape the singaras. After resting, knead the dough for a minute and divide it into 6 equal portions. Take one portion and roll it into a thin oval shape, about 6 inches long. Cut the oval in half crosswise, creating two semi-circles. Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, pressing the seam firmly to seal. Hold the cone in your hand and fill it with about 1-2 tablespoons of the cooled cauliflower filling. Don't overfill. Apply a little water on the inner edges of the cone's opening. Pinch the open edges together to seal it tightly, creating the classic triangular singara shape.

4. 4

   Fry the singaras. Heat the vegetable oil in a deep kadai or pot over low to medium-low heat. The oil should not be very hot. Gently slide 3-4 singaras into the oil. Do not overcrowd the pan. Fry on low heat, turning them occasionally, for about 10-15 minutes. Frying slowly is key to a perfectly crisp and flaky crust that doesn't get bubbles. Once they are golden brown and crisp on all sides, remove them with a slotted spoon and drain on paper towels to absorb excess oil. Repeat the process for the remaining singaras.

5. 5

   Serve the singaras hot with your favorite chutney or tomato ketchup.