Phulkopir Singara

Name: Phulkopir Singara
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 250 g all-purpose flour (for the outer pastry); 2 tbsp ghee (for moyan in the dough); 0.5 tsp salt (divided between dough and filling); 110 ml water (for a stiff dough); 300 g cauliflower (finely chopped small florets); 150 g potato (peeled and cut into small cubes); 60 g peas (fresh or frozen); 25 g peanuts; 1 tbsp oil (for the filling); 0.5 tsp cumin seeds; 1 inch ginger (finely grated); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp sugar

RATING

4.5/5(87)

TASTE SCORE

9/10

A Bengali winter favorite, these crisp pastry pockets are filled with gently spiced cauliflower, potato, and peanuts. They are flaky outside, savory inside, and perfect with tea or a little kasundi on the side.

PREP

35m

COOK

35m

SERVES

1 PIECE

210 cal

SERVINGS

METHOD · 7 STEPS

knead · ~20 min
Knead the pastry dough.
1.Mix all-purpose flour, ghee, and half of the salt in a wide bowl until the mixture looks crumbly.
2.Add water little by little and knead into a stiff, smooth dough.
3.Cover the dough and rest it for 20 minutes.
TIPA stiff dough gives singara its flaky shell, so do not make it soft.
boil · ~10 min
Boil the potato.
Cook the potato in water until just tender, not mushy. Drain, cool, and keep the cubes small so the filling stays neat inside the pastry.
saute · ~12 min
Cook the filling.
1.Heat 1 tablespoon oil in a pan over medium heat and add peanuts. Fry briefly until lightly colored, then add cumin seeds.
2.Add ginger and green chili and cook for 30 seconds.
3.Add cauliflower, peas, boiled potato, remaining salt, turmeric powder, red chili powder, coriander powder, sugar, and garam masala.
4.Cook, stirring often, until the cauliflower is tender and the filling turns fairly dry.
TIPKeep the filling dry and cool before shaping, or the singara can burst while frying.
rest · ~10 min
Cool the filling completely.
assemble · ~15 min
Shape the singara.
1.Divide the dough into 8 equal balls and roll each into a small oval.
2.Cut each oval in half to make two semicircles.
3.Take one semicircle, seal the straight edge into a cone with a little water, and fill with 2 to 3 tablespoons of the cauliflower mixture.
4.Press the open edge firmly to seal and make a pointed singara shape.
TIPSeal the edges well so the filling stays inside during frying.
fry · ~15 min
Fry the singara slowly.
1.Heat oil for frying over low to medium-low heat.
2.Slide in a few singara at a time without crowding the pan.
3.Fry slowly, turning now and then, until the shells are crisp and deep golden all over.
4.Lift out and drain well.
TIPDo not fry on high heat. Slow frying helps the crust blister gently and cook through.
serve
Serve hot or warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the ghee thoroughly into the flour until it holds shape when pressed; that moyan is what gives singara its flaky shell.
2
Keep the dough stiff and rest it fully, or the casing will puff like puri instead of turning crisp and layered.
3
Cook the cauliflower filling until quite dry and let it cool completely before shaping to prevent leaks in the hot oil.
4
Cut the potato cubes small and boil only until just tender so the filling stays distinct instead of turning pasty.
5
Start frying in low to medium-low oil; a gentle fry is key for the classic blistered crust and fully cooked pastry.
6
Seal the cone seam and top edge firmly with water, especially around the pointed tip where singara often opens first.
7
If making ahead, shape and refrigerate the singara on a tray, then fry straight from cold for easier handling and better shape retention.