"Zebraa Cauliflower Singara"

 "Zebraa Cauliflower Singara"

Ingredients

For the Stuffing :
Vegetable oil - 2 tablespoons Peanuts - 1/2 cup
Whole cumin seeds - 1/2 teaspoon 
Cauliflower, cut into bite size piece - 2 cups 
Potato, cut into small pieces - 1 cup 
Green chilies chopped - as per taste
Green peas - 1/2 cup
Ginger, grated - 1 tablespoons
Turmeric powder - 1/2 teaspoon
Ground spices (dry roasted & ground cumin seeds, coriander seeds, bay leaf, whole red chili, fennel, cinnamon, cloves, cardamom pods) - 2 tablespoons
Salt as per taste

For the Singara dough :
Maida - 1 1/2 cup
Ghee Or melted butter - 3 tablespoons
Salt - 1/2 teaspoon
Soda - 1 pinch
Water to make the dough
Oil for frying

Method

Prepare the stuffing :

Heat the 2 tablespoons of oil in a non-stick pan and fry the peanuts till golden, take them out of the pan and keep aside.

Now add cumin seeds to the oil and wait till they splatter. When they start splattering, add the Cauliflower & potatoes and fry them. When they look like fried enough, add the green peas, grated ginger, chopped chilies and fry again.

Add turmeric powder & salt to the pan, and cover the pan and let the veggies to be cooked on medium low heat. When veggies will be cooked enough, add the ground spices & fried peanuts to the pan and mix with the fried veggies. Turn off the heat and let the mixture to cool down completely.

Prepare the Dough :
Take Maida, soda, salt in a large bowl and mix them well. Now add the melted ghee to the Maida mixture and mix altogether very well.

Add water little by little at a time to the Maida mixture to make a stiff dough for the most crispy "Singara" .

Kneed the dough very well to make it smooth but stiff.

after kneading well, apply some oil allover the dough and cover it with a dump cloth. In this way no skin will form on the dough.

Prepare the "Singara" :
Make 6-7 balls from the dough. Take one ball in your palm, and make it round in shape. Now press the ball to flatten on a clean wooden surface and roll it to make a thin circle.

Cut the circle in the middle with a sharp knife to make two parts of each circle. Apply water at all the edges. Joint the straight edge to make a cone shape.

Hold the cone shape in your hand and fill the cone with cauliflower and potato mixture. Now press to seal the open mouth of the cone, seal very carefully to secure the stuffing remain inside. In this way make rest of the "Singaras". Now u can cut the zebraa design as u cansee in the picture but carefully.. Don't cut the whole cover of singara.

How to fry the Singaras :
Heat enough oil in a deep wok. But do not reach at smoking point. The oil should be medium hot. Add 3-4 "Singaras" at a time, and fry them on low heat to make them crispy.

When the "Singaras" will be golden brown in color, take them out of the wok and serve hot with any chutney..