How To make Gobhi Samosa (Cauliflower Pastry)
Ghee, as necessary 1 ts White cumin seeds
1 tb Onion, chopped
4 tb Cauliflower, grated
1 tb Green peas
1 pn Asafetida
1 ts Green mango powder
1 pn Garam masala
1/2 ts Salt, or to taste
1/2 ts Cayenne
1 ea Recipe pastry dough
Water to bind Heat 1 tb ghee in a skillet. Saute the cumin seeds until golden. Add onion, cauliflower & peas & mix well. Mix in asafetida & mango powder, stir. Add garam masala, salt & cayenne. Cover the pan & cook over a moderate heat for 10 minutes. Remove pan from heat & cool. Divide mixture into 8 equal portions. Take one half-moon of pastry & brush the edges with water. Fold into a cone. Fill pastry with 1 portion of cauliflower mixture & seal the top. Repeat with the rest of the pastry. Heat sufficient ghee (or vegetable oil) in a wok or large skillet to deep fry 4 samosas at a time. When very hot, deep-fry each samosa for a few minutes, until golden brown, flipping once to cook both sides. Drain on paper towels. **MARK'S NOTE: To avoid excess fat I like to deep-fry the samosas, drain them very well & then reheat them in a toaster oven at 350F for 5 minutes or so. If you place them on a grill while re-heating them,
extra oil can also drain off.
How To make Gobhi Samosa (Cauliflower Pastry)'s Videos
Phulkopir Singara Recipe/Gobi Samosa/Singara/Bengali Style Spicy Stuffed Pastry -Draupadi's Kitchen
Phulkopir Singara is a famous Bengali delicacy mostly found in the months of winter. Not that you cannot make it all through the year considering cauliflower is now not a seasonal veggie however, the flavors of Bengali Phulkopir Shingara for the sure call for the air of winter.
The crunchy yet light crust, balanced flavors of the cauliflower and potato chunks makes it completely different from Samosa. The filling is subtle, a bit on the sweeter side. Kolkata style Phulkopir Singara for sure is a delight.
There are a few tricks to make Singara perfect, better to say just like Mishtir Dokaner Phulkopir Singara.
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Phool Gobhi Samosa Recipe In Bengali Style | फूल गोभी खास्ता समोसा रेसिपी | Sudha Kitchen Queen.....
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Gobhi ke samose/cauliflower samosa/gobhi matar ke samose/samosa recipe
Aap ne aloo ke samose to bahut khaye honge but aaj main aap ke ke saath gobhi ( cauliflower) ke samose ki recipe share karne ja rahi hu.gobhi ke samose khane mein bahut hi swadisht hote hai.
To is baar winter mein jaror try kare gobhi ke samose . gobhi ke samose ki bahut hi aasan vidhi aap ke saath share kar rahi hu.ye samosa recipe aap kha kar sare samose bhool jaoge
#gobhi, #gobhirecipe ,#samosa ,#gobhimatarkesamose, #samosarecipe
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Samosa Recipe | Gobi samosa with layers | Haldirams style samosa | chatpata cauliflower/gobi samosa
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I like gobi samosa but what fascinates me is the designer or the layers which you get in the samosa when you eat them in places like haldirams and bikaner you can use this technique in all the other samosa like aloo samosa, or even pizza or chinese samosa
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Phulkopir Shingara Recipe with Perfect Folding Technique—Winter Special Bengali Spicy Stuffed Pastry
Eating phulkopi'r singara is best described as transcendental experience. Time stops still, and after you are done everything else in life seems to hold little attraction. Now that you have been warned, let us talk about the phulkopi'r shingara itself.
Phulkopi'r shingara means shingara made with cauliflowers. This means that to make this shingara you must use only the best seasonal cauliflowers. In Bengal cauliflowers are in season in winter. The shingara is ubiquitous all over Bengal, yet a proper shingara recipe is surprisingly hard to come by. All of the recipes we have found on the internet or cookbooks are home-style and don't taste like the spicy, jhaal (hot) and mildly sweet shingara sold in sweet shops and chop'er dokan (small fried goods shops). We figured out the recipe of the shingara filling around 2010 and since then have been guarding it like a secret. Today we are publishing it for everyone.
Another common problem with most of the shingara recipes on the internet is that the folding technique is not exactly right. The base of the singara actually has a double fold, creating four layers. It is quite difficult to get right, but we found help in YouTuber Selina Rehman's shingara video. Her video is the only video that shows this technique in a way that is easy to follow. It can be used to fold samosas as well.
This recipe is laborious, no doubt, but if you follow the measures to the T you will have made one of the best shingaras you have had.
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???????? Singara folding video by @Selina_Rahman:
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