Navratri Samosa is a vrat-special version of the classic samosa, made with a water chestnut (singhara) or buckwheat (kuttu) flour crust and a spiced potato, paneer, and dry fruit filling. Crispy, light, and satvik, it’s a festive treat during fasting days.
Samosa is one of India’s favourite snacks, but during Navratri fasting, regular wheat flour and certain spices are avoided. This Navratri Samosa adapts the dish for fasting (vrat) rules, using singhara atta (water chestnut flour) or kuttu atta (buckwheat flour) for the outer crust and a satvik filling of potatoes, paneer, green chillies, and dry fruits.
Instead of regular spices, rock salt (sendha namak) is used. Dry fruits like raisins, cashews, or almonds add sweetness and crunch, balancing the potato-paneer filling. The samosas are deep-fried in ghee or oil until golden and crisp.
This fasting-friendly snack is not only delicious but also energising, making it perfect for vrat days when food choices are restricted. It can be served with vrat chutneys like coriander-coconut chutney or sweet curd dip.
Make dough
Mix flour, mashed potato, ghee, and rock salt. Add little water and knead into a firm dough. Rest for 15 minutes.
Prepare filling
Heat 1 tbsp ghee in a pan. Add cumin seeds, then green chillies and ginger. Add boiled potatoes, paneer, peanuts, raisins, cashews, and rock salt. Stir and cook for 3–4 minutes. Cool completely.
Shape samosas
Divide dough into balls. Roll into small discs (using singhara atta-dusted board). Cut in half, shape into cones, stuff filling, and seal edges with water.
Fry samosas
Heat ghee or oil on medium heat. Fry samosas until crisp and golden.
Serve
Serve hot with vrat chutney (coriander-coconut chutney or sweet curd dip).
Not for fasting. Use kuttu or singhara atta for vrat rules.
Yes, just use potato-dry fruit filling.
Yes, shape and refrigerate. Fry just before serving.
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