Vrat-Friendly Samosa Recipe | Singhare Ke Atte Ke Samosa
Make your Navaratri fasting delicious with this crispy and vrat-friendly Singhare ke Atta Samosa recipe! A perfect snack made with water chestnut flour and chironji filling.
Celebrate Navaratri with a delightful vrat-friendly twist on your favorite tea-time snack – samosas! Made with Singhare ka atta (water chestnut flour), these crispy samosas are perfect for fasting, allowing you to enjoy the festivities without missing out on tasty treats.
This recipe is divided into two main steps: preparing the filling and making the dough.
Ingredients
- 120 grams Singhare ka atta (water chestnut flour)
- 1/4 cup Arrowroot powder
- 90 grams Ghee
- 2 1/2 cups Water
- 1 tsp Sendha namak (rock salt)
- Ghee (for deep-frying)
- 125 grams 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 (rock salt)
- 1/2 tsp Elaichi (cardamom) powder
Directions
Step 1: Prepare the Filling
- Drain and remove the husk from the soaked chironji, then grind it coarsely.
- In a pan, heat 30 grams of ghee and add cumin seeds. Allow them to splutter.
- Add the coarsely ground chironji, chilli powder, coriander powder, rock salt, and cardamom powder.
- Sauté the mixture on low heat until well-fried and aromatic.
- Set the filling aside to cool.
Step 2: Make the Dough
- In a pan, bring water, ghee, and 1 tsp of rock salt to a boil.
- Once the water boils, add Singhare ka atta and arrowroot powder. Stir continuously over low heat until the dough comes together.
- Remove from heat and allow the dough to cool.
- Once cool, roll out the dough on a flat surface (use arrowroot or dry flour to prevent sticking). Roll into 1/8" thick rounds, about 3" in diameter. Cut each round into halves.
Step 3: Shape the Samosas
- Take one half of the dough round and wet the straight edge.
- Fold the straight edge towards the center to form a cone shape. Seal the overlapping edges firmly.
- Fill the cone with the prepared chironji filling.
- Press the edges to seal the samosa.
Step 4: Fry the Samosas
- Heat ghee in a deep pan over high heat.
- Once hot, carefully add the samosas, ensuring they do not touch each other.
- Lower the heat to medium and fry the samosas until golden brown on both sides.
- Drain on a paper towel and serve hot!
Enjoy these crispy, delicious Singhare ke Atta ke Samosas with your Navaratri chai!
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