Phoolkopir shinghara (cauliflower samosas)

Method

     watch video 1. For the pastry: put the flour into a bowl and rub in the oil with your finger tips. Add a pinch of salt and enough water to make a firm dough and knead until smooth. Cover with damp tea towel and set aside.

2. For the filling: heat 2 tablespoons of the oil in pan and add the cauliflower and potatoes. Gently fry for a few minutes until cooked through.

3. Add the ginger, peanuts, raisins, aniseed and sugar to the pan. Season with a little salt. Stir well and let the mixture cook for a few minutes more. Remove from the heat and cool.

4. Divide the dough into golf ball sized balls. Roll each one into a very thin oval shape, then cut into half to form 2 D-shaped portions. Brush a little water around the curved side with your finger, then shape into a cone. Fill cone with cauliflower and potato mixture. Seal edges by pinching ends together, set aside and repeat with the rest.

5. Heat the oil in a deep fat fryer to 180C and fry the samosas in batches until golden, drain on kitchen paper and serve hot.

About Jayanti Bhattacharyya
Jayanti Bhattacharyya’s Bengali cooking is renowned in Delhi and beyond. Famed for her traditional prawn curry, her culinary skills also extend to international cuisines. Jayanti works in Public Relations representing many worldwide firms.

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Ingredients

For the pastry:

225g plain flour
4 tbsp vegetable oil or Ghee

For the filling:

500ml vegetable oil, for deep-frying
1 Cauliflower, cut into tiny florets
2 Potatoes, peeled and chopped into tiny cubes
2 grated Ginger
1 tbsp unsalted roasted peanuts, without skin, chopped
1 tbsp raisins, soaked in water
1 tsp ground Fennel seeds
1 tsp Sugar

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