I love ‘Singara’ or ‘Samosa’ and regularly buy them from outside and make them at home too. Actually, I have eaten ‘samosas’ from all over India like Delhi, Mumbai, Goa, Varanasi, Patna, Hyderabad, Bangalore…… ‘Samosas’ are a national favourite! Eery city has it’s own flavour of this snack. Where ever you go, you will be able to get this popular street of India. You’ll find a ‘singara’ and ‘kachori’ shop atleast one in every locality. It is so famous!
In our house we often make this ‘Fulkopir Singara’, specially in winter, as Cauliflower is the popular vegetable of winter. ‘Fulkopir Singara’ is made with stir fried cauliflower and potatoes along with some other spices. For crispiness of the ‘singara’, one has to use ghee. But now a day it is not possible so I mix alittle ghee to the oil just to add extra flavor. In the roadside shops, they use Dalda to make the Singara most crispy and stay as it is for longer time. ‘Singara’ should be served hot and fresh as soon as they are made with hot cup of Masala Tea and ‘Muri’ (puffed rice).
To make a crispy perfectly fried ‘singara’, heat the oil to high temperature and then slid the ‘singara’ gently into the hot oil. As soon as you add the ‘singara’ to the hot oil, reduce the flame to low and now fry the ‘singara’ on low flame. This will make sure that the ‘singara’ does not absorb too much oil. If you directly put the ‘singara’ on low temperature oil and fry on low fire then it will absorb too much oil. If you fry in hot oil, then there are chances of tiny air bubble pockets on the pastry and the ‘singara’ will also not cooked from inside.
- Preparing pastry
Take the flour, nigella seeds, sodium bicarbonate and salt in a bowl. Mix well and add oil. With your fingertips rub the oil in the flour to get a breadcrumb like consistency.
- Add a little water at a time and knead the dough. Cover the dough with a damp kitchen napkin and keep aside for 30 mins.
- Preparing stuffing
Meanwhile dry roast all the whole spices mentioned in the above till fragrant. Once cooled, grind them in a dry grinder to a fine powder. Keep it aside.
- Heat 3-4 tsp of oil and add 2 whole red chilli and cumin seeds. As soon as it starts crackling add diced potato and cauliflower.
- Add ginger paste, salt, turmeric powder and cover. Sauté till the raw aroma of ginger goes away.
- Add the peas, red chili powder. Stir occasionally and cook it under low flame covering the pot. Stir and sauté on a low flame for sometimes until all the vegetables r cooked.
- Add garam masala powder and freshly ground masala powder mix.
- Add roasted peanut. Keep the filling aside to cool.
- Shaping, stuffing and frying the samosa:
After keeping the dough for 30-40 minutes knead the dough lightly again. Divided the dough 6 equal pieces.
- Take each piece and roll in your palms first to make a smooth ball. Then roll it with a rolling pin keeping the thickness neither thin nor thick.
- Cut with a knife or a pastry cutter through the center of the samosa pastry into four equal parts. (As per picture)
With a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water. Join the two ends bringing the watered edge on top of the plain edge. Press the edges so that they get sealed well. (As per picture)
- Stuff the prepared samosa cone with the prepared fulkopi-potato-peas stuffing. Apply some water with your fingertips or brush on the round samosa cone circumference. (As per picture)
- Now smear the open edge with water and make a fold just opposite to the join of the cone. This is important otherwise the shape will not be retained after frying. Seal the ends by pressing gently with your fingertips. Press both the edges. Be sure there are no cracks. (As per picture)
- Prepare all the ‘singaras’ this way and keep covered with a moist kitchen napkin.
- Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot gently slide the prepared stuffed ‘singaras’ & quickly reduce the flame to low.
- Turnover in between and fry the ‘singaras’ till golden. Drain ‘singaras’ on paper towels to remove excess oil. This way fry all the ‘singaras’ in batches.