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Baked Cauliflower Samosa/Phulcopir Singara in Bengali Style

Sangeeta Basak
25 minutes
Prep Time
60 minutes
Cook Time
8 People
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ABOUT Baked Cauliflower Samosa/Phulcopir Singara in Bengali Style RECIPE

In winter,cauliflower Samosa very popular in kolkata.At winter time,most of the sweet soup sell cauliflower samosa in kolkata.Today I have baked the samosa instead of frying to make it more healthy as well as delicious.I have made the samosa in different design which gives it a attractive look.I have made some layer samosa,potli samosa and envelope samosa.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Baking
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 8

  1. For dough,
  2. All purpose flour/Maida-350 gram
  3. Oil -75 ml
  4. Salt to taste
  5. Sugar-2 teaspoon
  6. Baking soda-1/2 teaspoon
  7. For stuffing,
  8. Cauliflower chopped-2 cup
  9. Potato chopped-1 medium size
  10. Green chilli-2 numbers
  11. Ginger paste-1.5 tablespoon
  12. Tomato finely chopped-1 medium
  13. Green peas(freash/frozen)- 1/3 cup
  14. Raisin-20-25 number
  15. Peanut(fried/roasted)-2 tablespoon
  16. Salt to taste
  17. Sugar-2 teaspoon
  18. Oil-2 tablespoon
  19. Turmeric powder-1 teaspoon
  20. Coriander powder-2 teaspoon
  21. Cumin powder-2 teaspoon
  22. Kashmiri red chilli powder-2 teaspoon
  23. Garam masala-1 teaspoon
  24. Whole panch phoron-1 teaspoon
  25. Whole cumin seed-1/2 teaspoon
  26. Whole bay leaf-2 numbers
  27. Whole dry red chilli-1 number
  28. Asafoetida powder-1/2 teaspoon
  29. Ghee-1 tablespoon
  30. Roasted cumin powder-1 teaspoon
  31. Roasted panch phoron powder-1 teaspoon
  33. For garnishing,
  34. Tomato ketchup
  35. Fresh Green chilli-1 number
  36. Fresh Red chilli-1 number


  1. Take all ingredients for dough in a large mixing bowl.Mix everything well.
  2. Add lukewarm water little by little as required. Make a dough like puri or ruti.
  3. Keep it aside for 25-30 minutes rest.Cover it with a damp cloth.
  4. Now blanch potato,cauliflower and green peas in water for 10 minutes. Then drain the excess water.
  5. Now take oil in a pan for stuffing.Allow it to heat.
  6. Add all whole masala and hing powder for tempering.
  7. Add ginger paste and saute it.
  8. Now add blanched vegetables.
  9. Add tomato chopped.
  10. Add raisin.
  11. Add all dry masala except garam masala,roasted cumin powder and roasted panch phoron powder.
  12. Add salt and sugar.Give it a good stir.
  13. Add splash of water.
  14. Cover for 10 minutes.
  15. Now you can see everything is well cooked and it starts to leaves the sides.This stuffing will be little bit mushy and dry.
  16. Now add garam masala,roasted cumin powder, Roasted panch phoron powder.
  17. Add roasted peanuts.
  18. Add ghee.Mix everything well.Turn off the flame.Let it cool little bit.Your stuffing is ready.
  19. Now take the dough and devide it into 8 balls.
  20. Now roll out the each ball like a puri.
  21. To make layer samosa,
  22. Cut the puri into two equal halfs.
  23. Give cut in one of the semi-circle.
  24. Now apply little water in leftover half and set it on the semi-circle which you cut.
  25. Now give it a cone shape applying water at the edges.
  26. Fill with stuffing and sealed with water.
  27. For envelope samosa,
  28. Put Stuffing in the center and apply water in the edges. .
  29. Fold it diagonally.Sealed properly.
  30. Sealed with a fork so that it will give a nice design.
  31. For potli samosa,
  32. Take stuffing in the center and apply water in edges.
  33. Now make pinch evenly in all sides and make potli.Sealed it properly.
  34. Now preheat the oven at 180°C.
  35. Brush all the samosa with oil.
  36. Place them on a greased baking tray.
  37. Bake it for 15 minutes 180 °C.
  38. Take it out and again brush oil in samosa so that it will not be dried and become crispy.
  39. Then bake again for 10 minutes at 200°C.
  40. Serve it hot with tomato ketchup and chillies.

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Mini Bhatia
Mini Bhatia   Sep-01-2017

Looking awesome!

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