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Home : Recipes : Tea Time Recipes : Navratri Spcl:Singhare ke Samose
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Navratri Spcl:Singhare ke Samose

By: Team Ifairer | Posted: 27-09-2014
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Navratri Spcl:Singhare ke Samose , navratri special, singhare ke samose, recipes, desserts, drinks, main course, tea time recipes, singhare ke samose, latest recipe, fast recipe, recipe to eat in fast, navratri special recipe
Ingredients
1 cup (120 gm) singhare ka atta (dried waterchestnut flour), 1/4 cup arrowroot, 1/4 cup ghee, 2.5 cups water, 1 tsp white rock salt (sendha namak).

For the filling
1 cup (125 gm) chironji (charoli), soaked in water for about 2 hours, 3/4 tsp chilli powder, 1 tbsp cumin seeds (jeera), 2 tsp coriander powder, 1/2 tsp cardamom powder, 2 tsp sendha namak (white rock salt).

How to make

For the samosa filling
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.

For the samosa 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 center 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.

Tags :
navratri special, singhare ke samose, recipes, desserts, drinks, main course, tea time recipes, singhare ke samose, latest recipe, fast recipe, recipe to eat in fast, navratri special recipe

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