This wonderful crispy snack does not need any introduction because of its popularity, once tried you will like to have it every day. This recipe is the most popular Bengali everyday snack at tea time/any time. At every street corner sweet shop you will find this delicacy in winter time. Cauliflower in Bengali is called Phul Kofi.
Servings: 30 | Time To Prepare: 1 hr. | Submitted By: Chitra Nag
For making the Dough
- 3, Cups All Purpose Flour (maida)
- 1/2, Cup Cooking Oil
- 3/4, Cup Water
- 2, tsp Salt
For making the stuffing
- 4, medium size Potato, cut into small cubes
- 1, Medium Cauliflower, cut into small flowers
- 1, Tsp Panch Phoron
- 1, Tsp or (To taste) Salt
- 2, inch Ginger grated
- 6, finely Chopped Green Chili
- 1/4, cup cooking oil
- 2, cup cooking oil for deep frying
Making the Dough
- Sift flour and salt in a bowl. Add oil and knead well until the mixture becomes like coarse bread crumb. Add little water at a time and knead till the dough becomes stiff ball. Make sure not to add too much water at one time.
- Remove the dough onto a clean work place or a chopping board and knead for about 8 to 10 minutes till the dough becomes soft and smooth. Cover and set aside.
Making the Stuffing
- Peel skin from potato and cut into 1/4 inch dice.
- Wash cauliflower and remove the flowers and cut into small pieces.
- Grate ginger and chop green chilies.
- Heat 4 table spoon oil.
- Add panch-phoron and fry for a minute.
- Add grated ginger and green chilies and fry till splutters.
- Add the potatoes and fry for 5 minutes
- Add cauliflower and continue frying with stirring occasionally till well cooked and fried properly.
- For filling you can also use potato and green peas cooked in the same way.
Making The samosas
- Divide the dough and shape into 1.25 inch round balls.
- Take each ball, brush oil and flatten by pressing a little and then roll into a round thin oval of about 8 inches diameter.
- Cut with a knife along the middle and pick up one half .
- Fold into a cone making 1/4 inch overlapping seam, brush few drops of water into the seam with finger and glue the seam.
- Fill up the cone with the stuffing. Close the top of the cone again keep about 1/4 inch overlapping. Brush water with finger and press the top seam and flute with your fingers.
- Repeat with the rest of the balls.
- Heat oil in a shallow deep bottom pan to very high. Add samosas one by one about three to four at a time.
- Reduce heat and deep fry turning over a few times till golden brown and crisp – will take about 8 to 10 minutes.
- Drain on paper towel and serve hot with tea.
indranib2000 (7/13/2003)….It was really god to eat and easy to make. Thank you for sharing this recipe with us.
Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.