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Home  ?  Recipes  ?  Snacks  ?  Singhare ke Atte ka Samosa

Singhare ke Atte ka Samosa

A samosa made with Singhare ka Atta (Water chestnut flour)
Recipe By : Niru Gupta
Type: Snacks Serving: 12


  • The dough:
  • Singhare ka atta (Water Chestnut flour) 1 cup (120 g)
  • Arrowroot cup
  • Ghee 1/4 cup (60 gms.)
  • Water 2 cups
  • Sendha namak (white rock salt) 1 tsp
  • Ghee for deep-frying
  • Filling:
  • Chironji (Sunflower seeds     1 cup (125 g)), soaked in water for about 2 hours
  • Chilli powder 3/4 tsp
  • Zeera (Cumin seeds) 1 tbsp
  • Dhania (Coriander)powder 2 tsp
  • Sendha namak (White rock salt ) 2 tsp
  • Elaichi (Cardamom) powder 1/2 tsp
  • Ghee 2 tbsp (30 g)


  • Remove the husk of the chironji and grind coarsely.
  • 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.

  • The Dough:Place the water, ghee and 1 tsp salt in a pan and bring to a boil.

  • As soon as it comes to a boil, put in the atta and arrowroot and mix well, over low heat, till it collects together in the center.

  • Take the dough off the heat and leave to cool.

  • Roll dough (using dry flour or arrowroot if it sticks) into 1/8" thick rounds, 3" diameter, and cut into halves.

  • Take one half, wet the edges. Fold the straight edge at the centre and join overlapping the other edge to form into a cone.

  • Press the overlapping portion, and fill the cone with the filling, and press the edges together to seal the `Samosa'. Repeat, with the rest of the pieces.

  • Heat the oil and over high heat, add as many samosas as come in without touching.

  • Lower the heat to medium and fry to a golden brown on either side.

  • Currently 1/5 Stars.
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Current Rating 1/5 (1 votes)
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