A samosa made with Singhare ka Atta (Water chestnut flour). This samosa will serve you best when you crave anything crispy during this Navratri.

  • Prep Time: 05 mins
  • Cook Time: 1 hr
  • Total Cook Time: 1 hr 05 mins

Ingredients Of Singhare Ke Atte Ka Samosa

  • For the dough:
  • 120 Gram Singhare ka atta (water chestnut flour)
  • 1/4 Cup Arrowroot
  • 60 Gram Ghee
  • 2 1/2 Cups Water
  • 1 tsp Sendha namak (white rock salt)
  • For deep-frying Ghee
  • For the filling:
  • 125 Gram Chironji (charoli) (soaked in water for about 2 hours)
  • 3/4 tsp Chilli powder
  • 1 Tbsp Zeera (cumin seeds)
  • 2 tsp Dhania (coriander powder)
  • 2 tsp Sendha namak (white rock salt )
  • 1/2 tsp Elaichi (cardamom) powder
  • 30 Gram Ghee

How to Make Singhare ke Atte ka Samosa

  1. Prepare samosa filling: Remove the husk of the chironji and grind coarsely.
  2. Heat the 2 tbsp ghee, in a pan and add the zeera. When it splutters, add chironji and rest of the filling ingredients. Saute over low heat till mixture is well fried. Leave to cool.
  3. Prepare samosa dough: Place the water, ghee and 1 tsp. Salt in a saucepan and bring to a boil. As soon as it comes to a boil, put in the attack and arrowroot and mix well, over low heat, until it collects in the center.
  4. Remove the dough from the heat and let cool.
  5. Roll the dough (using dry flour or arrowroot if it sticks) into 1/8 “thick, 3” diameter rings and cut in half.
  6. Take one half, wet the edges. Fold the straight edge in the center and join overlapping the other edge to form a cone.
  7. Press the overlapping part and fill the cone with the filling, then press the edges together to seal the ‘Samosa’. Repeat with the rest of the pieces.
  8. Heat the ghee and over high heat, add as much samosas as possible without touching.
  9. Lower the heat to medium and fry until golden brown on each side.
  10. Serve hot.

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