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!