Cauliflower Samosa (Bengali Phoolkopir Shingara)

Instructions

Instruction for the Filling :

1. Heat oil in a heavy bottom pan. Add the cumin seeds and wait for them to crackle.
2. Now add the cauliflower, the potatoes and chopped green chillies. Stir and toss for about 2 -3 minutes over medium heat. Add salt as required, stir and cover and cook for 3 -4 mins over medium-low heat. Open cover once or twice to give a good stir.
3. Next lower the heat to add the green peas, turmeric powder, coriander powder and grated ginger. Cover and cook about another 2 -3 mins more or until the cauliflower, potatoes and peas are done. Open lid and add the garam masala, sugar and stir . Its avoidable to over-cook the filling.

Instruction the Dough/Casing/Shells :

1. In a large bowl sieve together the flour, salt and sodium bicarbonate. Now add the kalonji (nigella seeds) and the oil or ghee (whichever you are using). Mix gently together, rubbing with your hands and mixing in the oil till the mixture is a bit crumbly.
2. Add in water gradually in parts and mix the flour together to bind into a dough. The dough needs to be firm yet soft and pliable. Knead the dough for a bit till it is smooth. No cracks should show if you roll out with a rolling pin.
3. The dough needs some resting time as well, preferably 20 – 30 mins. Till then you may prepare the filling. So cover and set it aside till we cook the filling.
4. It is important to knead the dough for 2 -3 mins after resting.

Instruction for Preparing the Samosa (Shingara)  :

1. Make 10 large balls out of the prepared dough. Using circular movements of the palms, take one ball at a time and shape them into smooth, round, crack-free balls.
2. Take one ball and roll it out into a circle with the help of a rolling pin. Cut the circular dough into half. One half will get you one samosa.
3. Brush water on both sides of the straight edge. Fold the edges to make a cone as shown in the pictures attached. Stuff it with the filling and seal the edges. Brush with a little water if necessary. But make sure all the sides are firmly sealed together.
4. Repeat with the rest of the dough and filling.
5. Heat enough oil for deep frying in a deep bottom pan. When oil is hot enough (But Should Not Be Smoking) turn the heat to a medium-low. Release the samosa in small batches. Flip and fry the samosas once or twice for evenly frying all around. Can increase the flame to a medium after a while. Fry them till deep golden brown and crisp. Take them out with the help of slotted spoon. Drain them over kitchen paper tissues.
6. Repeat frying with the rest of the prepared samosas.
7. Serve hot accompanied with some masala chai or a hot cuppa coffee.