Baked cauliflower samosa/phulcopir singara in bengali style Recipe

Recipe By Slurrp

Baked Cauliflower Samosa, also known as Phulcopir Singara in Bengali style, is a delicious and healthier version of the traditional deep-fried samosa. This recipe features a crispy outer crust filled with a flavorful mixture of cauliflower, potatoes, and spices. Baking the samosas instead of frying them reduces the amount of oil used, making it a guilt-free snack or appetizer. Enjoy these baked samosas with your favorite chutney or sauce for a tasty and satisfying treat.

3.5
28 Rating -
Rate
Vegdiet
1hr 25minstotal
25minsPrep
1hr Cook
1hr 25m.total
25m.Prep
1hr Cook
Baked cauliflower samosa/phulcopir singara in bengali style
plan
Bookmark

ingredients serve

Ingredients for Baked cauliflower samosa/phulcopir singara in bengali style Recipe

  • 1/4 cup Cauliflower, Finely Chopped
  • 0.13 cup Potatoes, Boiled And Mashed
  • 0.06 cup Green Peas
  • 0.13 teaspoon Cumin Seeds
  • 0.13 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Chili Powder
  • 0.06 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/4 tablespoon Oil
  • 1.13 Ts Of Phyllo Pastry
  • 1/4 tablespoon Melted Butter

Directions: 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.
Nutrition
value
193
calories per serving
15 g Fat3 g Protein10 g Carbs5 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    3g
  • Carbs
    10g
  • Fiber
    5g

MacroNutrients

  • Carbs
    10g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    45mg
  • Iron
    2mg
  • Vitamin A
    1234mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    29mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    39mg
  • Manganese
    < 1mg
  • Phosphorus
    62mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp