Alu Fulkopir Singara/Bengali Samosa Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add cumin seeds, ginger, and green chilies.
• STEP 2.Add onions and saut��� until golden brown.
• STEP 3.Add cauliflower and potatoes, along with spices like turmeric powder, red chili powder, and garam masala.
• STEP 4.Cook until the vegetables are tender and the spices are well combined.
• STEP 5.Allow the filling to cool.
• STEP 6.In a separate bowl, mix flour, salt, and oil to make a stiff dough.
• STEP 7.Divide the dough into small balls and roll each ball into a thin circle.
• STEP 8.Place a spoonful of the filling in the center of each circle and fold it into a triangle, sealing the edges.
• STEP 9.Deep fry the samosas until golden brown and crispy.
• STEP 10.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure the filling is completely cooled before filling the samosas to prevent the pastry from becoming soggy.
• You can add other vegetables like peas or carrots to the filling for added flavor and texture.
• For a healthier option, you can bake the samosas instead of deep-frying them.
• Serve the samosas immediately after frying for the best taste and texture.

Storage and Serving

• Alu Fulkopir Singara can be stored in an airtight container at room temperature for up to 2 days.
• Reheat the samosas in a preheated oven or air fryer to regain their crispiness.
• Serve hot with chutney or ketchup as a snack or appetizer.