- Winter means eating all kinds. At this time, cauliflower and cabbage can compete with fish and meat.
- The most popular cauliflower horn (Bengali Phulkopir Singara) does not have any Bengali?
Even a few days ago, cauliflower was a measure of Bengali aristocracy. Now with the advent of modern food and the pressure of diet, the relationship between these foods has become a bit turbulent. Still, this winter evening, get up with your family and enjoy your favorite cauliflower horn. How to make? Here’s the recipe:
• Cauliflower: 300 grams
Potatoes: 5 (small)
Ginger paste: 1 tbsp
• Kasuri methi: 1 tsp
Fried spices: 1 tsp
• Hot spices: 1 teaspoon
Sugar: 1 teaspoon
Chili powder: 1 tsp
Turmeric powder: 1 teaspoon
• Salt: 1 teaspoon
• Ghee: 1 tbsp
• Oil: 2 tablespoons
To open the horn
• Flour: 300 grams
• White oil: 3 tablespoons
• Salt: Half a teaspoon
Cut cauliflower into small pieces and soak in water for 10 minutes. Then cut the potato into small pieces without peeling and soak the potato pieces for 10 minutes.
Marinate cauliflower and potatoes with turmeric powder and salt. Then heat in another pot with 2 tablespoons oil and 1 tablespoon ghee. When it is well heated, add almonds and raisins in the oil and ghee. Then fry the potato pieces well in that pot for 5 minutes.
Then fry cauliflower and peas in the mixture for 3 minutes. Then add kasuri fenugreek and fried almonds and raisins. Then mix well with a little turmeric powder, chilli powder and sugar.
Put it on low heat and add 1 teaspoon of fried spices and hot spices. This time with half a cup of water. Stir until the water is completely dry. Then when it is completely dry, put it down.
This time, for the outside of the horn, take the flour in a bowl and mix it well with half a teaspoon of salt. Then knead the flour with 3 tablespoons of white oil until it becomes lumpy.
Continue to add water little by little along with the flour. Leave on for another five minutes then set aside. Cover with a damp cloth for 15 minutes.
After 15 minutes, make the dough into small round lentils. Leave it for 10 minutes and sand the lentils one by one with light oil. Then fold it in the shape of a horn with a little filling in the middle. Carefully close the edges of the horn so that there are no gaps. Put it on the palm of your hand and see if it is sitting like a horn.
This time, take some oil in a pan and dip the horns in it. You can add 1 teaspoon of ghee in cold oil for taste. Leave on low heat for 10 minutes. After that, when it is well fried, remove it from the pan and keep it. Then serve hot.
Photo courtesy: Times of India
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