Singhare ke Samose
Make small water-chestnut-flour samosas with a potato-bound dough and a dry potato-peanut filling.
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 6 small samosas
About 50 min total elapsed time. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Fasting ingredients and spices vary by household. Check the full list against your family’s practice and any allergies.
Singhara flour needs gentler handling than a wheat samosa wrapper. This version adds mashed potato to the dough and keeps the filling dry. Work with small semicircles, not strips, and test one samosa before committing the whole batch to the oil.
Ingredients 🧂
- Singhare ka atta1 cup
- Boiled potato1½ cups: ½ cup mashed for dough, 1 cup crumbled for filling
- Roasted peanuts¼ cup, crushed
- Ginger (optional)1 tsp, minced
- Green chilli (optional)1, minced
- Cumin½ tsp
- Fresh coriander (optional)1 tbsp, chopped, if used at home
- Sendha namak½ tsp, divided
- Oil for dough1 tbsp
- Warm water1–3 tbsp, only as needed
- Permitted frying oilenough to cover the samosas
Method 👨🍳
- 1
Mix singhara flour with the mashed potato, oil and half the salt. Add water sparingly until it forms a pliable dough; keep covered.
- 2
Combine the crumbled potato, roasted peanuts, cumin, remaining salt and optional ginger, chilli and coriander. Keep the filling dry and cooled.
- 3
Divide dough into three portions. Press each into an even small oval between parchment and cut across the middle to make two semicircles.
- 4
Bring the straight edges of one semicircle together to form a small cone. Moisten the seam lightly and press it closed.
- 5
Add a small amount of filling, leaving space to seal the open edge. Pinch closed without stretching or tearing the wrapper.
- 6
Fry one test samosa over medium-low heat. Once it holds together, fry the rest in small batches until golden and cooked through, turning gently.
💡 Pro tips
- Repair cracks before frying; wet filling can make seams split.
- Flour brands absorb water differently, so add it in teaspoons.
Plan ahead
Prepare and refrigerate the potato filling ahead. Make wrappers and shape close to frying; keep filled samosas refrigerated if waiting.
Common questions
Why is the singhara wrapper cracking?
It may be too dry or rolled too thin. Keep the dough covered, add water sparingly and use small, evenly thick wrappers.
Can I use the dough without potato?
This particular version depends on potato for binding. A different singhara dough method needs its own ingredient proportions.