Heat oil in a pan, throw in the cumin seeds, allow them to sputter.

Now add the cauliflower florets and green peas, sprinkle in the turmeric powder, saute for 3-4 minutes over a high flame.

Stir in the ginger paste, add the green chillies, peanuts and raisins, cook over a medium flame for another 6-7 minutes till the cauliflower florets are just tender. (You don’t want the cauliflower to be over-cooked and mushy) Splash a little water if it is getting a wee bit too dry.

Season with salt, sprinkle the bhaja masala and mix well. Keep aside.

Take the plain flour and whole wheat flour in a mixing bowl, sprinkle in the salt, add the vegetable oil. Mix well till the oil is well incorporated into the flour.

Make a well in the flour, add 1/4 cup of warm water. Gently mix the water and flour and start kneading with your fingers.

Gradually add more warm water as needed till the dough becomes firm but soft and pliable when rolled. Cover with a damp cloth for 30 odd minutes.

Divide the dough into medium balls, using a rolling pin, roll out each dough ball to an oval shape as shown in the picture.

Cut the oval diagonally just as shown in the picture. Brush the edges with a little water. Bring the straight edges gently together to form a hollow cone.

Hold the cone in your hand, just like I have done in the picture and fill it with cauliflower stuffing.

Now press the open mouth of the cone, as in the picture and give it a double fold to seal it. Your singara is now ready to be baked.

Repeat the same procedure for the remaining dough.

Preheat the oven to 180C. Brush the singaras with a little vegetable oil. Bake for 20-25 minutes or till the crust is golden outside.

Serve hot.