Name: Farali Singhara Samosa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Water Chestnut Flour, Singhara atta; 1½ tbsp Ghee, for the dough (moyan); ¾ tsp Rock Salt, divided for dough and filling; ⅛ cup Water, warm, for kneading; 1½ Boiled Potato, peeled and roughly mashed; 1 tbsp Chironji, for crunch in filling; ½ tsp Cumin Seeds; 1 Green Chili Pepper, finely chopped; ¼ tsp Ground Black Pepper; 1 tbsp Coriander Leaves, chopped; 1 cup Cooking Oil, for deep frying

55 mintotal

Prep 25 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: Medium

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Method

Make the pastry: in a wide bowl, combine the water chestnut (singhara) flour, the melted ghee and some of the rock salt. Rub the fat into the flour with your fingertips until it looks like coarse sand. This is the moyan.
Introduce the warm water incrementally, kneading with force to construct a highly stiff, tense dough. Wrap the mass in a damp culinary cloth and enforce a 15-minute resting phase to hydrate the starches.
Construct the Filling: Elevate a touch of oil in a skillet. Temper the cumin seeds until crackling. Fold in the minced chillies and chironji nuts, executing a rapid 30-second sauté to release aromatic oils.
Integrate the coarse potato mash, remaining rock salt, black pepper, and fresh coriander. Pan-roast the mixture for 2-3 minutes to evaporate residual moisture. Mandate a complete cooldown before stuffing.
2–3 min
Divide the rested dough into lemon-sized balls. Roll each one out into a long oval. Keep them a moderate thickness; singhara flour has no gluten, so the dough is fragile.
Bisect the oval horizontally with a sharp knife. Take one semi-circle, moisten the straight diametric edge, and overlap the corners to forge a hollow cone. Apply firm pressure along the seam to create an unbreakable seal.
Pack the cooled potato filling firmly into the cone. Wet the inside of the top edge and crimp it shut, sealing the samosa completely. Make sure the base is flat enough for it to stand up.
Heat the frying oil to a steady medium-low in a deep kadhai. Fry the samosas in small batches, slowly and patiently. The low heat is what dries out the pastry and gives it a deep, crisp golden-brown finish.
Extract and drain on absorbent paper. Present while emanating heat.

How to tell it's done

A highly crisp and flaky outer shell yielding to a soft, nutty, and peppery potato interior.

Getting it right

Tip

Singhara dough lacks gluten and breaks easily. Rolling it between two sheets of parchment paper or greased plastic makes the process much smoother.

What to serve it with

Serve with a fasting-friendly green mint chutney or plain curd.

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Ingredients