Rinse and then chop 150 grams cauliflower in tiny or small florets. You will need 1.5 cups small cauliflower florets.
Rinse 1 cup fresh green peas and keep aside.
Rinse, peel and chop 225 grams potatoes (3 medium potatoes) in small cubes. You will need 1.25 cups small potato cubes.
making stuffing for singara
Heat 1 tablespoon oil in a pan. Add ½ teaspoon panch phoron.
Let the spices become aromatic and splutter.
Now add ⅓ cup chopped onions. stir and saute till the onions turn translucent.
Then add 1 teaspoon ginger paste. Mix and saute till the raw aroma of ginger goes away.
Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder. mix very well and saute for a few seconds.
Add the chopped potatoes. mix and saute for 1 minute.
Then add the chopped cauliflower and green peas. season with salt as per taste. mix very well.
Add 4 to 5 tablespoons water and mix again.
Cover the pan with a lid and simmer the veggies on a low to medium-low flame.
In between do check and if the veggies start sticking to the pan, then add a few more tablespoons of water.
Simmer till the veggies are tender and cooked. Then switch off the flame. Just cook the veggies till tender. Do not make them mushy or overcook them.
Then add 3 tablespoons roasted peanuts or salted peanuts. Also add ¼ teaspoon sugar.
Mix well and let this aloo phulkopir stuffing cool at room temperature.
making singara dough
In a large parat (plate) or a bowl take 2 cups all purpose flour (maida). Add 4 tablespoons oil and 1 teaspoon salt or add as required.
Mix the oil in the flour with your fingertips till you get a bread crumb like consistency in the flour.
When you press a portion of the mixture in your palm, it should hold together and not crumble.
Now add ½ to ⅔ cup water or add as required. Add water in parts.
Knead to a smooth dough. The dough should be smooth but slightly firm. It should not be too smooth. Cover the dough with a moist cloth or kitchen napkin and allow to rest for 30 minutes.
After 30 minutes, lightly knead the dough again and make a log. Cut the dough log in 7 equal pieces. Cover the pieces with a moist cloth or kitchen napkin.
stuffing and making singara
Take one dough piece and roll in a ball. Flatten and keep on the rolling board (chakla).
With a rolling pin (belan) roll to a 7 to 8 inches round.
Cut the rolled dough from the center. now with your fingertip or with a small brush spread water on the edges of one of the cut dough.
Bring together the straight edge with one of its end overlapping a bit the other end. Press and seal the edges. Press the edges well, so that they get sealed. It will look like a cone.
Now with a small spoon, stuff the potato filling in the samosa cone.
Pinch a part in the edge and press both the sides. This helps the singaras to stand when placed on a tray.
Make sure there are no cracks. The edges should be joined very well.
Make all singaras this way. Cover them with a moist cloth or kitchen napkin before you begin to fry them.
Heat oil for deep frying in a kadai on medium flame. Add a small piece of the dough and it should come up gradually and steadily.
Now gently add the singara. Add 2 to 3 or 4 shingara depending on the size of the kadai.
Once all the singaras are added, then lower the flame. begin to fry them on a low to medium-low flame.
When one side is light golden then turn over each singara.
Continue to fry and when the second side is light golden, turn over again.
This way keep on turning them and fry till they have a nice golden crust.
Remove with a slotted spoon draining the extra oil.
Place them on kitchen paper towels to absorb extra oil. While frying other batches of shingara, slightly increase the flame. Add samosa and again reduce the flame.
Serve aloo phulkopir singara hot or warm with some fried salted green chilis, tamarind chutney or coriander chutney or mint chutney or green chutney.
In case if you do not have panch phoran, then just add 2 pinches of the following spices – fenugreek seeds (methi), wild celery seeds (radhuni), fennel seeds (saunf), cumin seeds (jeera), nigella seeds (kalonji).
Instead of wild celery seeds (radhuni) you can use carom seeds (ajwain) or mustard seeds (rai).