Introduction
Navratri, one of the most significant Hindu festivals, is a
time of fasting, devotion, and culinary exploration. During these nine sacred
nights dedicated to Goddess Durga, devotees abstain from consuming grains and
opt for ingredients allowed during fasting, known as "vrat" or
"upvas" food. Singhare ke Atte ka Samosa, a delectable snack, has
become a popular choice during Navratri fasting. This blog explores the origin,
significance, nutritional value, preparation, and cooking process of Singhare
ke Atte ka Samosa, while also providing a detailed and unique recipe.
Origin and Significance
The tradition of fasting during Navratri has been followed
for centuries, and it varies across different regions of India. Singhare ke
Atte ka Samosa, made from water chestnut flour, finds its roots in the northern
parts of the country, especially in states like Punjab and Uttar Pradesh.
Water chestnuts, known as "Singhara" in Hindi, are
an essential ingredient during Navratri fasting due to their cooling properties
and suitability for vrat. These small, starchy tubers grow in water and are
harvested during September and October, aligning perfectly with the Navratri
season.
Samosas are a staple snack in Indian cuisine, loved by
people of all ages. The idea of creating Singhare ke Atte ka Samosa likely
stemmed from the desire to enjoy the beloved samosa during Navratri without
violating dietary restrictions. Singhare ke Atte, or water chestnut flour,
serves as an ideal substitute for regular wheat flour.
In terms of significance, the Samosa itself is a symbol of
celebration in Indian culture. During Navratri, it's believed that preparing
and consuming these special Samosas is a way of offering devotion to Goddess
Durga. The triangular shape of the Samosa is also associated with the trinity
of Goddesses - Saraswati, Lakshmi, and Parvati. The rich, flavorful fillings of
Singhare ke Atte ka Samosa provide sustenance and energy during the fasting
period.
Nutritional Value
Before delving into the preparation of Singhare ke Atte ka
Samosa, let's explore its nutritional value, which makes it an ideal choice for
Navratri fasting.
Water Chestnut Flour (Singhare ke Atte):
Low in calories, making it suitable for those looking to
maintain or lose weight.
High in fibre, aiding in digestion and promoting a feeling
of fullness.
Rich in minerals like potassium, which is essential for
maintaining electrolyte balance.
A good source of essential nutrients, such as vitamin B6 and
riboflavin.
Potatoes (Aloo):
Provides a good amount of carbohydrates for energy.
High in fibre, aiding in digestion.
Contains vitamin C, potassium, and vitamin B6.
Adds a creamy texture and taste to the filling.
Spices (Rock Salt, Sendha Namak, and Cumin Seeds, Jeera):
Rock salt is used during fasting as a sodium source that
doesn't violate dietary restrictions.
Cumin seeds not only enhance flavour but also aid in
digestion.
Ghee (Clarified Butter):
Adds richness to the filling and is a good source of healthy
fats.
Preparation Time, Cooking Time, and Quantifiable Ingredients
Before diving into the recipe, it's important to understand
the time and ingredients required for making Singhare ke Atte ka Samosa.
Preparation Time: Approximately 20 minutes Cooking Time:
Approximately 25 minutes Yield: 8 samosas
Quantifiable Ingredients:
For the Samosa Dough:
- 1 cup Singhare ke Atte (Water Chestnut Flour)
- 2-3 tablespoons ghee (clarified butter)
- A pinch of Sendha Namak (Rock Salt)
- Water, as required
For the Samosa Filling:
- 2 medium-sized potatoes, boiled, peeled, and mashed
- 1/2 teaspoon cumin seeds (jeera)
- 1-2 green chillies, finely chopped (adjust to taste)
- Sendha Namak (Rock Salt), to taste
- 1/2 teaspoon red chilli powder (adjust to taste)
- 1/2 teaspoon dry mango powder (amchur)
- 1 teaspoon ghee (clarified butter)
- Fresh coriander leaves, finely chopped
- Ghee for deep frying
Now, let's proceed with the unique and detailed recipe for
Singhare ke Atte ka Samosa.
Detailed Recipe
Step 1: Preparing the Samosa Dough
Take a mixing bowl and add 1 cup of Singhare ke Atte (Water
Chestnut Flour).
Add a pinch of Sendha Namak (Rock Salt) to the flour.
Heat 2-3 tablespoons of ghee (clarified butter) until it's
melted but not too hot.
Pour the melted ghee into the flour.
Mix the ghee and flour thoroughly until the mixture
resembles bread crumbs.
Slowly add water, a little at a time, and knead the dough
until it's smooth and pliable.
Cover the dough with a damp cloth and let it rest for 15-20
minutes.
Step 2: Preparing the Samosa Filling
In a pan, heat 1 teaspoon of ghee.
Add cumin seeds (jeera) and sauté until they splutter.
Add the chopped green chillies and sauté for a minute.
Add the mashed potatoes and stir well.
Add Sendha Namak (Rock Salt), red chilli powder, and dry
mango powder (amchur). Mix thoroughly.
Cook the potato filling for a few minutes, ensuring that all
the spices are well incorporated.
Remove the pan from the heat and let the filling cool down.
Once cooled, add finely chopped fresh coriander leaves and
mix well.
Step 3: Shaping and Filling the Samosas
Divide the rested dough into 4 equal portions.
Roll each portion into a ball and then flatten it between
your palms to form a small disc.
Roll each disc into a circle of about 6 inches in diameter,
ensuring the edges are thinner than the centre.
Cut each rolled circle into two halves, creating two
semi-circles.
Take one semi-circle, and fold it into a cone shape, sealing
the edges with a little water to form a triangular pocket.
Fill the pocket with the prepared potato filling, making
sure not to overstuff it.
Seal the open edge of the triangular pocket by pressing it
firmly with your fingers to create a sealed triangular samosa.
Repeat this process with the rest of the dough and filling
to create all the samosas.
Step 4: Frying the Samosas
Heat ghee in a deep frying pan over medium heat.
Once the ghee is hot, carefully slide in the prepared
samosas, a few at a time, without overcrowding the pan.
Fry the samosas until they turn golden brown and crisp on
both sides, turning them occasionally.
Once done, remove the samosas from the ghee and place them
on a plate lined with paper towels to drain excess oil.
Step 5: Serving Singhare ke Atte ka Samosa
Singhare ke Atte ka Samosa is best enjoyed hot, served with
vrat-friendly chutneys like mint and coriander chutney, or tamarind chutney.
Garnish with fresh coriander leaves or serve with a side of yoghurt.
Offer your delicious samosas to Goddess Durga and then savour
the divine taste.
Conclusion
Singhare ke Atte ka Samosa, a delightful and filling snack,
is a perfect addition to your Navratri fasting menu. It's not just a tasty
treat but also a symbol of devotion and tradition. The unique combination of
water chestnut flour and potato filling ensures that you can enjoy the flavours
of a classic samosa while adhering to fasting rules. So, during this Navratri,
try your hand at making these Singhare ke Atte ka Samosas and celebrate the
festive season with devotion and deliciousness
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