Ingredients

Dough

1. Maida – 1 cup
2. Water – 60 to 70 ml as per requirement
3. Salt - as per taste
4. Ghee – 2 tsp
5. Oil – 3 tsp

Cauliflower and potato stuffing

6. Oil – 2 tbsp
7. Cumin seeds – 1/4 tsp
8. Ginger –  3/4 tsp
9. Cauliflower (florets) – 200 gms or less
10. Potato – 100 gms
11. Coriander and cumin powder (roasted) – 1 1/4 tsp
12. Fennel seeds powder – 3/4 tsp
13. Sugar – 1/4 to 1/2 tsp
14. Salt - as per taste
15. Garam masala - a pinch
16. Cashew nuts – 10
17. Raisins (soaked in water 10 mins) – 2 tbsp
18. Peanuts (roasted) – 1 tbsp or more

Method

1. For roasting coriander and cumin powder, I took coriander seeds 2tbsp and cumin seeds 1tbsp and roast on a dry pan, on a lower flame, until its aroma comes and is roasted well.
2. Chop raisins and cashew nuts and peanuts roughly.
3. Chop cauliflower and potato into small pieces and keep it aside.


Cauliflower and potato filling

4. Heat oil, temper the cumin seed. Add chopped potatoes and cauliflower toss on medium flame for 4 to 5 minutes. Add ginger and other all spices except garam masala and nuts. Mix well; sprinkle a little water if needed. Cover and cook till done. Lastly add garam masala, raisins, cashew nuts and roasted peanut, stir for 1 to 2min and switch off. Keep aside to cool.


Dough

5. Sieve the flour and salt into a bowl.
6. Add melted ghee (clarified butter) and teaspoon oil and enough warm water (add water little by little) to make firm dough.
7. Apply oil in your hands and knead the dough on a floured surface until smooth and roll into a ball.

8. Keep it aside for 1/2hr, by closing with a damp cloth.
9. After 30minutes roll the dough again for 2 to 3 minutes.
10. Divide the dough into equal lime-sized balls and roll out into a thin circle or oval shape.

11. Divide this into two equal pieces with a knife.

12. Brush each edge with a little water (optional), as the dough will be oily, can stick easily and form a cone shape around your fingers, sealing the dampened edge.

13. Fill the cases with the potato-cauliflower masala and press the two dampened edges together to seal the top of the cone.

14. After sealing the top cone, I always place top cone on surface and press lightly, to give that samosa shape, you can view in the picture.

15. Place all the samosa in oil greased plate, so that it does not stick to the plate.


Frying shingaras

16. When the oil is hot reduce to medium flame, adds a small piece of dough or a slice of onion, it sizzles and pops up soon. Let the flame be above lower and below medium in between.
17. Try to cook the samosa in batches, as I have seen in the first batch the temperature of the oil will be high as you can see in the pictures that the samosa colour varies.
18. As in the first batch I fried on medium, slowly fried but later I reduced the temperature to low not very low but still when you fry, the bubbles should be seen and the samosa was crispy and golden colour. But you can fry both in medium or low.

19. Take out and drain on a kitchen paper.
20. Serve with tamarind sauce or mint chutney or tomato ketchup.

Notes

1. You can add chilli powder, turmeric powder a pinch and few chopped coriander leaves in the cauliflower filling.
2. You can fry the samosas in medium or low heat but the oil should be hot and when samosas added, it should sizzle.
3. Apply oil to your hands and knead the dough it will not stick to your hands.