New year is knocking at our doors!
2013 already, can you believe it?
I've been thinking about you all and my little blog world all this while, just that the real world didn’t give me a breather to step into my virtual space.
The real world where I live in is reeling under cold waves. Its teeth chattering cold. They say that it may get even colder. Duh!, and really don’t hold your bellies and start laughing for New Delhi is not North Dakota or nowhere near the numbing blizzard of the Poles, and if by any means you are reading this post from the snow covered Alps . I envy you!! SNOW FALL eludes me here, but the city is everything else and the chill very much fazes city dwellers in North India who don’t have the comfort of centrally heated houses. The Heat blower is well a silly heat blower.
The other day I slept in my jeans with my jacket on. Just so you know.
Yes, nothing like a crispy Phulkopir Singara (or a Samosa, if you must call it with that name) with tea on a wintry evening. A melt in your mouth flaky samosa with spicy cauliflower,potato and peas filling in its healthy baked Bengali Phulkopir Singara avatar. It's still not calorie free,but makes me feel so much better at the thought of mindlessly reaching out for the seconds. I still need to learn to discipline myself before I reach out for that third. It's that wicked good.
Baked Phulkopir Singara /Samosa
Ingredients for Phulkopir Singara/Samosa dough
21/2 cups All Purpose flour
3/4 cup vegetable oil
A pinch of salt
1/2 cup lukewarm water
Ingredients for Phulkopir Singara/Samosa filling
1 cup boiled mashed potatoes
1 cup steamed and finely chopped Cauliflower
2 medium sized onions, finely chopped
½ cup green Peas
1 inch ginger juliennes
1-2 chopped green chillies
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
A handful of peanuts (optional)
1/2 tsp garam masala powder
2 tsp chopped coriander leaves
1 tsp cumin powder
Oil for Brushing (or Frying if you going for the deep fried version)
Procedure for Phulkopir Singara/Samosa Stuffing
Add the spices, salt and steamed cauiflower and mashed potatoes. Fry for a few minutes more at low flame.
Top it with peanuts, cumin powder, garam masala powder and coriander leaves.
Mix well and let it cool.
Procedure for Phulkopir Singara/Samosa Casing
Knead the flour, salt and ¾ cup oil. The Oil should be able to bind the dry mixture together.If not, add more.
Wrap in a towel and keep aside for 20-25 minutes
Now add the lukewarm water to make stiff but pliable dough.
Divide the dough to 12 equal portions, and roll each dough ball into a thin round strip
Divide each rolled piece into 2 halves as shown in the picture.Turn it into a cone and add 2 tsp of the filling. Now seal with a touch of water around the edges. Seal it.
Brush oil on the stuffed Phulkopir Singharas or Samosas and bake in the pre-heated oven at 400F/180C/gas mark 7 for 15 minutes. Keep checking at regular intervals. After 15 minutes brush them with oil again and bake for 5 more minutes.
If frying, then dang, take a deep bottomed pan, put as much oil and heat it. Once done drop the Phulkopir Singhara’s one by one. Fry till golden brown.