Singhare ke Atte ka Samosa

Ingredients

• The dough:
• Singhare ka atta (Water Chestnut flour) 1 cup (120 g)
• Arrowroot ¼ cup
• Ghee 1/4 cup (60 gms.)
• Water 2 ½ cups
• Sendha namak (white rock salt) 1 tsp
• Ghee for deep-frying
• Filling:
• Chironji (Sunflower seeds     1 cup (125 g)), soaked in water for about 2 hours
• Chilli powder 3/4 tsp
• Zeera (Cumin seeds) 1 tbsp
• Dhania (Coriander)powder 2 tsp
• Sendha namak (White rock salt ) 2 tsp
• Elaichi (Cardamom) powder 1/2 tsp
• Ghee 2 tbsp (30 g)

Preparation

• 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.

• The 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 centre 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.