Bihari Samosa
Bihari Samosa
Ingredients
For the Samosa Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds, (ajwain)
- 1/4 cup ghee or vegetable oil
- 1/2 cup cold water, as needed
For the Potato Filling
- 1 pound potatoes, boiled, peeled, and mashed
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger, finely grated
- 1 green chilies, finely chopped
- 1/2 cup green peas, fresh or frozen
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon dry mango powder, (amchur)
- 1 teaspoon salt
- 1/4 cup fresh cilantro, finely chopped
For the Tamarind Chutney
- 1/2 cup tamarind paste
- 1/2 cup jaggery or brown sugar
- 1 1/2 cups water
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
For the Green Chutney
- 1/2 cup fresh mint leaves
- 1 cup fresh cilantro
- 2 green chilies
- 1 inch piece ginger, peeled
- 2 garlic cloves, peeled
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black salt, (kala namak)
- 1 tablespoon lemon juice
- 1/4 cup water, as needed
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the Samosa Dough: In a large mixing bowl, combine all-purpose flour, salt, and carom seeds. Add ghee or vegetable oil and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Gradually add cold water, a little at a time, and knead to form a stiff, firm dough. Cover the dough with a damp cloth and let it rest for at least 15 minutes.
⏱️ 15 min
- 2
Prepare the Potato Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chilies, sauté for 30 seconds. Add green peas (if using) and cook for 2-3 minutes. Stir in turmeric powder, coriander powder, red chili powder, garam masala, and dry mango powder. Cook for 1 minute until fragrant. Add the mashed potatoes and salt, mixing everything well. Cook for 2-3 minutes, then stir in the fresh cilantro. Remove from heat and let the filling cool completely.
⏱️ 15 min
- 3
Prepare the Tamarind Chutney: In a saucepan, combine tamarind paste, jaggery or brown sugar, water, cumin powder, red chili powder, and salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the chutney thickens to a syrupy consistency. Let it cool.
⏱️ 15 min
- 4
Prepare the Green Chutney: In a blender, combine fresh mint leaves, fresh cilantro, green chilies, ginger, garlic cloves, cumin powder, black salt, and lemon juice. Add 1/4 cup of water and blend until a smooth paste forms. Add more water if needed to reach desired consistency. Taste and adjust seasoning.
⏱️ 10 min
- 5
Assemble the Samosas: Divide the rested dough into 8-10 equal portions. Take one portion and roll it into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut the oval in half lengthwise to form two semi-circles. Take one semi-circle, moisten the straight edge with a little water, and bring the two ends together to form a cone. Press firmly to seal the seam. Fill the cone with 1-2 tablespoons of the potato filling. Moisten the open edges of the cone with water, bring them together, and pinch to seal, creating the characteristic triangular samosa shape. Ensure all seams are tightly sealed to prevent filling from escaping during frying. Repeat with the remaining dough and filling.
⏱️ 30 min
- 6
Deep Fry the Samosas: Heat vegetable oil in a deep pot or kadai over medium heat to 325°F (160°C). Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry the samosas on medium-low heat, turning occasionally, for 10-15 minutes, or until they are golden brown and crispy. The low heat ensures they cook through evenly and become crispy. Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
⏱️ 20 min•🌡️ 325
- 7
Serve: Serve the Bihari Samosas hot. Traditionally, they are broken into pieces on a plate and generously drizzled with both the sweet and tangy tamarind chutney and the spicy green chutney before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bihari Samosa
Ingredients
For the Samosa Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds, (ajwain)
- 1/4 cup ghee or vegetable oil
- 1/2 cup cold water, as needed
For the Potato Filling
- 1 pound potatoes, boiled, peeled, and mashed
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger, finely grated
- 1 green chilies, finely chopped
- 1/2 cup green peas, fresh or frozen
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon dry mango powder, (amchur)
- 1 teaspoon salt
- 1/4 cup fresh cilantro, finely chopped
For the Tamarind Chutney
- 1/2 cup tamarind paste
- 1/2 cup jaggery or brown sugar
- 1 1/2 cups water
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
For the Green Chutney
- 1/2 cup fresh mint leaves
- 1 cup fresh cilantro
- 2 green chilies
- 1 inch piece ginger, peeled
- 2 garlic cloves, peeled
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black salt, (kala namak)
- 1 tablespoon lemon juice
- 1/4 cup water, as needed
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the Samosa Dough: In a large mixing bowl, combine all-purpose flour, salt, and carom seeds. Add ghee or vegetable oil and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Gradually add cold water, a little at a time, and knead to form a stiff, firm dough. Cover the dough with a damp cloth and let it rest for at least 15 minutes.
⏱️ 15 min - 2
Prepare the Potato Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chilies, sauté for 30 seconds. Add green peas (if using) and cook for 2-3 minutes. Stir in turmeric powder, coriander powder, red chili powder, garam masala, and dry mango powder. Cook for 1 minute until fragrant. Add the mashed potatoes and salt, mixing everything well. Cook for 2-3 minutes, then stir in the fresh cilantro. Remove from heat and let the filling cool completely.
⏱️ 15 min - 3
Prepare the Tamarind Chutney: In a saucepan, combine tamarind paste, jaggery or brown sugar, water, cumin powder, red chili powder, and salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the chutney thickens to a syrupy consistency. Let it cool.
⏱️ 15 min - 4
Prepare the Green Chutney: In a blender, combine fresh mint leaves, fresh cilantro, green chilies, ginger, garlic cloves, cumin powder, black salt, and lemon juice. Add 1/4 cup of water and blend until a smooth paste forms. Add more water if needed to reach desired consistency. Taste and adjust seasoning.
⏱️ 10 min - 5
Assemble the Samosas: Divide the rested dough into 8-10 equal portions. Take one portion and roll it into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut the oval in half lengthwise to form two semi-circles. Take one semi-circle, moisten the straight edge with a little water, and bring the two ends together to form a cone. Press firmly to seal the seam. Fill the cone with 1-2 tablespoons of the potato filling. Moisten the open edges of the cone with water, bring them together, and pinch to seal, creating the characteristic triangular samosa shape. Ensure all seams are tightly sealed to prevent filling from escaping during frying. Repeat with the remaining dough and filling.
⏱️ 30 min - 6
Deep Fry the Samosas: Heat vegetable oil in a deep pot or kadai over medium heat to 325°F (160°C). Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry the samosas on medium-low heat, turning occasionally, for 10-15 minutes, or until they are golden brown and crispy. The low heat ensures they cook through evenly and become crispy. Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
⏱️ 20 min•🌡️ 325 - 7
Serve: Serve the Bihari Samosas hot. Traditionally, they are broken into pieces on a plate and generously drizzled with both the sweet and tangy tamarind chutney and the spicy green chutney before serving.
⏱️ 5 min