Bengali style Phulkopir Shingara/ Cauliflower filled Samosa

Hello Friends,

Hope all of you had a Great Durga Puja...So I have been to Shillong this Puja...it was an awesome time...with all the fun of Parar Pujo.

On the occasion of Bijoya Dashami, I prepared this typical Bengali style Phulkopir Shingara. My mother prepares this every Poush Sankranti and we have been relishing it since childhood. So here goes the recipe:-

Ingredients-

For the filling:-

Cauliflower- 1 no. (Medium)
Potatoes- 3 nos (Medium)
Green Peas- 1 -1.5 cup
Raisins-1/2 cup
Cashew- 1/2 cup
Panchphoron- 1 tsp  (This is a mix of five spices mainly fenugreek/methi seeds, fennel/saunf/mouri seeds, nigella/kalonji/kalojeera seeds, cumin/jeera seeds, yellow mustard/sarso/holud sorshe seeds all in equal quantities)
Dry Red Chilli (Whole)- 2 nos.
Green chilli- 2 nos. (or according to your desired level of hotness, 2 chili gives a moderate level of hotness)
Cinnamon Sticks- 2 nos (1 inch)
Cardamom- 4-5 nos
Cloves - 3 -4 nos
Garam Masala powder- 2 tsp
Cumin Powder- 2 tsp
Turmeric Powder - 1.5 tsp
Salt to taste
Water- around 1 cup
Oil(White/Refined/Olive)- 3 tbsp

For the samosa/shingara casing:

Flour -2- 3 cups
Refined/White Oil- 2 tbsp
Warm Water- as per requirement
Oil for frying

Method:

Step 1: Cut the cauliflower into small florets and steam it for 5 minutes. Throw away the water and drain the florets
Step 2: Peel and cut the potatoes into small cubes.
Step 3: Put the raisins and cashew nuts in hot water.
Step 4: Heat the oil in a deep pan.
Step 5: Once the oil is smoky hot, put the panchphoron and dry red chilli into the pan.
Step 6: Once they start spluttering , put the cinnamon sticks,cardamom, and cloves.
Step 7: Once you get the aroma of the spices, put the potatoes and fry them till they are half done.
Step 8: Put the cauliflower florets and the green peas in the pan and fry for another 5 mins.
Step 9: Put the turmeric powder and salt and fry for another 2-3 min
Step 10: Put in the cumin powder and mix thoroughly.
Step 11: Sprinkle water and cover and cook till the veggies are well cooked. Make sure the veggies don't get burned or stick to the bottom.
Step 12: Put the cashews and the raisins and mix. Lastly sprinkle the garam masala powder.
Step 13: check the seasonings and switch off the flame. Let the mixture cool.

Now Let's prepare the casing:

Step 1: Mix the flour ,oil and water and make roti like dough.
Step 2 : Make Rotis and cut them into half.
Step 3: Make cones of the half roti and fill in the mixture and seal the cones
Step 4: Fry the samosas/shingara and serve them hot with ketchup or mint chutney