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!