Kophir Shingada recipe—a cauliflower stuffed Samosa from Bengal

Samosas are the one thing that makes anyone’s mouth water.

When I lived in Mumbai, I could never watch a movie without eating samosas. I loved them so much.

Samosas have a variety of stuffing- some purely vegetarian, which can vary from just spicy potato or peas to the absolutely non vegetarian ones stuffed with lamb or chicken mince.

These cauliflower and peanut stuffed samosas are a speciality of the East, and my husband’s favourite!

Ingredients for the stuffing

Cauliflower, finely chopped—1 cup                                                              

Potato, finely diced—1/4 cup

Peanuts, roasted—2 tsp

Ginger, grated—1 tsp

Garam masala/ Bengali garam masala—1 tsp

Cumin seeds- 1/2 tsp + 1/2 tsp

Salt—to taste

Ingredients for the cover

Maida ( All purpose flour)— 1 1/2 cup

Salt—1 pinch

Sugar—1 tsp

Oil—2-3 tsp

Water—about 1/2 cup

Method for the stuffing

Chop cauliflower small. Dice potato small. In a wok, heat 1 tsp oil, add 1/2 tsp cumin, potatoes and salt to taste. Fry till golden brown. Keep aside.

Heat 2 tsp oil again in the same wok. Add 1/2 tsp cumin and 1-2 tsp grated ginger. In 30 seconds, add the chopped cauliflower and fry well till brown. Add in the chopped roasted peanuts and 1/2- 1 tsp garam masala or Bengali garam masala. Add 1 green/ red fresh chilli. Adjust salt to taste.

Method for the samosa cover

In the flour, add the salt, sugar, oil and crumble together. Add enough water to make a dough. A tight dough will ensure a crispy samosa.  Cover the dough and keep aside for 10-15 minutes at least.

Now heat oil in a wok, when hot, reduce the heat and keep it aside, ready for frying.

Make lemon sized balls. Roll out to an oval shape.Generally when you roll something made from maida, it changes shape whenever you lift it. The test of the tightness of the dough is that even when you pick a rolled disc and throw it down, it stays the same shape.

Cut into 2 parts lengthwise. Apply water from the middle to the side along the edge.

Bring corners together, one under the other,  to make a cone. Press the stuffing down with a spoon, brush water along the inside top edges and pinch the end of the cover opposite the join.

Now bring opposite sides together likeso and press together with your thumb , bringing it forward. Sit the samosa up on the fold.

Make a few more. Fry on a low heat till crispy and brown.

Tada!

Serve hot with chutney or ketchup

For more such mouthwatering delicacies, look up:

Matarshuti Kachori               Vegetable Chop                         Alur chop

Beetroot Croquettes