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!