How To Make Delicious Singhare ke Atte ka Samosa For Sawan

Mix singhare ka atta with ghee and water to form a dough, then fill with a spiced potato mixture. Shape into samosas and fry in hot oil until golden brown. Serve hot with green chutney.

For Singhare ke Atte ka Samosa, knead dough with singhare ka atta, ghee, rock salt, and water. Prepare filling by saut ing mashed potatoes, green chilies, ginger, cumin, and spices in ghee. Shape dough into small rounds, cut into semi-circles, form cones, fill with the potato mixture, and seal the edges. Fry the samosas in medium-hot oil until golden brown. Serve hot with green chutney or a vrat-friendly dip.

For the Dough:

1 cup singhare ka atta (water chestnut flour)
2 tablespoons ghee (clarified butter)
1/2 teaspoon rock salt (sendha namak)
Water (as needed)

For the Filling:

2-3 medium-sized potatoes, boiled and mashed
1/2 cup green peas (optional)
2-3 green chilies, finely chopped
1 teaspoon grated ginger
1/2 teaspoon cumin seeds
1/2 teaspoon rock salt (sendha namak)
1 teaspoon amchur (dry mango powder)
1 teaspoon coriander powder
1/2 teaspoon garam masala
2 tablespoons chopped fresh coriander leaves
1 tablespoon ghee or oil

For Frying:

Ghee or oil

Instructions:

1. Prepare the Dough:

In a mixing bowl, combine singhare ka atta and rock salt.
Add ghee and mix well until the mixture resembles breadcrumbs.
Gradually add water and knead into a smooth, firm dough. Cover the dough with a damp cloth and set aside for 20-30 minutes.

2. Prepare the Filling:

Heat ghee or oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add grated ginger and chopped green chilies, and saut for a minute.
Add mashed potatoes and green peas (if using), and mix well.
Add rock salt, amchur, coriander powder, and garam masala. Mix thoroughly.
Cook for 2-3 minutes, then add chopped coriander leaves and mix well. Remove from heat and let the filling cool.

3. Assemble the Samosas:

Divide the dough into small balls and roll each ball into a smooth round.
Roll out each ball into an oval or round shape, about 4-5 inches in diameter.
Cut the rolled dough in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edge with a little water.
Fill the cone with the prepared potato filling, leaving a little space at the top.
Seal the top edge by applying water and pressing firmly. Ensure the samosa is well-sealed to prevent it from opening while frying.

4. Fry the Samosas:

Heat ghee or oil in a deep frying pan over medium heat.
Carefully slide the samosas into the hot oil and fry until golden brown and crispy on all sides.
Remove the fried samosas with a slotted spoon and drain on paper towels to remove excess oil.

5. Serve: