This dish turns out to be really yummy and is perfect for serving as snacks during Navratras. It uses water chestnut flour and sendha namak and is lower in calories than the usual samosas.

Singhare Atte Ka Samosa Recipe Card

This samosa recipe is best for fasting time.

Total Time :
60 min
Preparation Time :
5 min
Cooking Time :
55 min
Servings :
Cooking Level :
Kishori Sud


  • 60 gm singhare ka atta
  • 1/8 Cup arrowroot
  • 50 gm ghee
  • 1 1/2 cups water
  • Sendha namak as per taste
  • Ghee for deep frying
  • 6o gm chironji which has been soaked in water for 2-3 hours
  • 1/4 tsp red chilli
  • 1/2 tbsp jeera
  • 1 tsp coriander powder
  • 1/4 tsp cardamom powder.


Step 1
Grind the chironji without the husk, coarsely.
Step 2
Heat ghee in a pan and then let the jeera splutter in it. Next, add the chironji, jeera, coriander powder, chilli powder, rock salt and cardamom powder.
Step 3
Saute well till the mixture looks fried and keep it aside.
Step 4
Take another pan and boil ghee, water and some salt together.
Step 5
Once it boils, mix the atta and arrowroot well over low heat until you see it getting collected in the middle of the pan.
Step 6
Now take it off the heat and keep it aside.
Step 7
Once the dough cools down, make 1/8 inch thick laddoos and cut into halves.
Step 8
Taking one half, wet the edges and fold the straight side towards the center and join the other edge, to make a cone.
Step 9
Now, fill the cone with the filling that has cooled own and seal the samosa by pressing the edges together. Repeat for all.
Step 10
Keep the heat on medium and deep fry the samosa in oil until they become golden brown and serve hot.