SingaraPotato and Cauliflower Pastries
These crisp pastries have a flaky shell and a warmly spiced filling of potato, cauliflower, and peas. They are a classic tea-time snack, best served hot when the crust is still shatteringly crisp.
Prep
45m
Cook
35m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 350gAll-Purpose Flour
- 4gSalt
- 30mlVegetable Oil
- 160mlWater
Filling
- 350gPotato (cubed)
- 250gCauliflower (finely chopped)
- 120gGreen Peas
- 120gOnion (finely chopped)
- 12gGarlic (crushed)
- 12gFresh Ginger (crushed)
- 5gCumin Seeds
- 6gCoriander Powder
- 4gTurmeric Powder
- 4gChili Powder
- 8gSalt
Frying
- 300mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour with the salt. Rub in the vegetable oil, then add the water and knead into a firm, smooth dough. Cover and let it rest.
- 02
Warm a spoonful of the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle.
- 03
Add the onion and cook until soft. Stir in the garlic and fresh ginger and cook until fragrant.
- 04
Add the potato, cauliflower, green peas, coriander powder, turmeric powder, chili powder, and salt. Cook until the vegetables are tender and the filling is dry enough to hold its shape. Cool completely.
- 05
Divide the dough into equal portions, roll each portion into a thin circle, cut each circle in half, and shape each half into a cone. Fill and seal the edges well.
- 06
Heat the remaining vegetable oil to 175°C (350°F). Fry the pastries over medium heat until deep golden and crisp all over.
- 07
Drain briefly and serve hot.
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