Fulkopir Singara – Baked Version

West Bengal is well-known for its sweets, however little is known of its wide array of lip smacking savoury snacks. Singara is a popular savoury snack made in Bengal.  It consists of a deep fried pastry parcel with a savoury filling inside.  Singaras or Samosas are available in every nook and corner of Kolkata, from road-side tea stalls to the posh Cafes and sweetshops, all the year round. However,  Fulkopir Singara or Cauliflower Samosa is special, as it is available only in winter, cauliflower being a winter vegetable.

A typical evening snack during winters would comprise Cha (tea), Moori (Puffed Rice) and Fulkopir Singara. Singaras are different from Samosas. They are smaller in size and the filling is fried and not mashed. Today I’m recreating Fulkopir Singaras, however in a healthy way.  Firstly, the Singaras are made of whole wheat flour instead of refined flour. Secondly, the filling has been healthy by boiling the veggies and sauteéing them, instead of frying.  Thirdly, the singaras are baked instead of deep frying.

Prep Time: 40 mins  Baking Time: 25 mins

Serves: 8

INGREDIENTS

For the Dough

1. Whole wheat flour – 1 cup
2. Oil (refined or olive) – 1/5 cup
3. Ghee – 1 tbsp
4. Salt – To taste

For the Filling

1. Boiled, cubed potatoes – half cup
2. Boiled cauliflower florets – 1 cup
3. Oil (preferably mustard) – 2 tbsp
4. Boiled Green Peas – ¼ cup
5. Roasted Peanuts – ¼ cup
6. Jeera/ Cumin – 1 tsp
7. Turmeric Powder – 1 tsp
8. Asafoetida – 1 pinch
9. Green Chillies – 2-3
10. Ginger – 1 inch Piece
11. Mixed Spices ( Clove, cardamom, cinnamon, bay leaf, fennel seds, cumin, dry red chilli, coriander seeds) – 2 tbsp
12. Salt to taste

METHOD

1. Combine the ingredients for the dough with a little water and knead for 8-10 mins to get a smooth, pliable dough.
2. Cover the dough with a damp cloth and keep aside for 15-20 mins
3. Grind green chilly with ginger and mixed spices to a smooth powder
4. Heat mustard oil in a pan and add the cumin seeds
5. Once they splutter, add in asafoetida and veggies and give it a stir
6. Add in salt, turmeric , spice mix and peanuts and sautee until the veggies are fully dry
7. Let the filling cool
8. Pinch lemon sized balls from the dough and roll them into a thin disk/ circle. The disk should not be too thin else it will not support the filling. If it is too thick, it will not be baked properly
9. Cut the disk into half and join both ends of one half disk together, to form a cone
10. Fill the cone with the prepared filling and seal ends, brushing a little water
11. Repeat with the remaining dough
12. Brush prepared singaras with melted ghee and arrange on a greased baking tray
13. Bake in a pre-heated oven at 180 degrees Celcius for around 20-25 minutes, turning the singaras once or twice for even baking
14. The Singaras will turn golden brown on being baked
15. Serve hot with chutney or ketchup