Aloo-Phulkopi Samosa

Crispy, spicy, and straight from the streets to your kitchen! If Kolkata's winter had a taste, it would be the humble yet heavenly Aloo-Phulkopi Samosa. A cousin of the popular North Indian samosa, this Bengali-style version packs a flavorful filling of mashed potatoes and seasonal cauliflower, kissed with spices and wrapped in golden crunch. Whether served with a cup of cha or as an evening indulgence, this is street food at its coziest best.

Ingredients:

For the Dough:

Maida (refined flour) – 2 cups

Ajwain (carom seeds) – ½ tsp

Salt – ½ tsp

Shalimar's Chef Spices Sunflower Oil or ghee – 3 tbsp (for moyan)

Water – as needed

For the Filling:

Boiled potatoes – 2 large, mashed

Cauliflower – 1 cup, finely chopped or grated

Green peas – ¼ cup (optional)

Ginger paste – 1 tsp

Green chilli – 1, finely chopped

Hing – a pinch

Jeera (cumin seeds) – ½ tsp

Shalimar's Chef Spices Turmeric powder– ½ tsp

Shalimar's Chef Spices Red chilli powder – ½ tsp

Shalimar's Chef Spices Garam masala powder– ½ tsp

Salt – to taste

Oil – 2 tbsp

Chopped coriander – for freshness (optional)

For Frying:

Shalimar's Sunflower Oil – enough for deep frying

Method:

Prepare the Dough:

Mix maida, salt, ajwain, and oil/ghee. Rub well until it resembles breadcrumbs.

Slowly add water and knead into a stiff dough. Rest for 30 minutes, covered.

Make the Filling:

Heat oil in a pan. Add hing and cumin seeds.

Add ginger, green chilli, and chopped cauliflower. Sauté for a few minutes.

Add turmeric, chilli powder, salt, and a splash of water. Cook until cauliflower softens.

Add mashed potato and mix well. Cook until dry.

Finish with garam masala and fresh coriander. Cool the mixture completely.

Shape the Samosas:

Divide dough into equal balls. Roll each into a thin oval. Cut in half.

Shape each half into a cone, seal the edges with water, and fill with the prepared mixture.

Seal the top and shape into classic samosa form.

Fry:

Heat oil on medium flame. Fry samosas slowly until golden and crisp.

Drain on paper towels.

Serving Tip:

Serve hot with tamarind chutney, kasundi, or a steaming cup of masala tea. Add chopped onions and a dash of lemon juice for that real street-style finish!