Baked cauliflower samosa/phulcopir singara in bengali style Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C) and line a baking sheet with parchment paper.
• STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and saut茅 for a minute.
• STEP 3.Add chopped cauliflower, potatoes, green peas, and spices. Cook until the vegetables are tender.
• STEP 4.Take a sheet of phyllo pastry and brush it with melted butter. Place a spoonful of the vegetable filling on one end and fold it into a triangle shape.
• STEP 5.Repeat the process with the remaining pastry sheets and filling. Place the samosas on the prepared baking sheet.
• STEP 6.Bake for 15-20 minutes or until the samosas turn golden brown and crispy.
• STEP 7.Serve the baked cauliflower samosas hot with your favorite chutney or sauce.

Cooking Tips

• Make sure to seal the edges of the samosas properly to prevent the filling from leaking out.
• You can customize the spice level by adjusting the amount of chili powder or adding other spices of your choice.
• If you don't have phyllo pastry, you can use puff pastry or homemade dough as a substitute.

Storage and Serving

• Baked cauliflower samosas are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the samosas in a preheated oven at 350掳F (180掳C) for about 10 minutes or until heated through.
• Serve the reheated samosas with chutney or sauce.