Bihari samosa recipe | how to make samosa | chaat chutney for samosa

Bihari samosa

Bihari samosa is a popular street food of Surat, Gujarat. It is made with a bigger size samosa loaded with chaat chutney. It tastes sweet, sour, and spicy and loves by all kinds of age groups. In this recipe, I share two types of chaat chutneys and crispy samosa recipe which is easy to make with all available ingredients of your kitchen. Do try this street-style bihari samosa recipe.

The key to making tasty bihari samosa at home are:
  • I have used maida for making the outer layer of samosa, but you can use equal proportions of wheat and plain flour to prepare the dough
  • Potato stuffing should be dry. If your stuffing was slightly wet, then add roasted gram flour and make it dry for crispy samosa.
  • deep fry the samosa on medium flame.
  • The consistency of chaat chutney should be liquid, so it will easily absorb into pav.
  • Lastly, once the recipe is made, it has to be served immediately.
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Bihari samosa

Recipe card for bihari samosa

Nehas Cook Book
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Chaat, Street food
Cuisine Indian

Ingredients
  

For samosa

  • Samosa dough
  • 2 cup all purpose flour
  • Salt to taste
  • 1 tsp ajwain
  • 4 tbsp oil
  • ½ cup water or as required

Samosa stuffing

  • 2 tbsp oil
  • 1 tsp jeera
  • 1 tsp hing
  • 1 tbsp fennel seeds
  • 1 tbsp ginger garlic paste
  • 2 chopped green chili
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp amchur powder
  • ¼ tsp red chilli powder
  • 4 medium size or 500 grm boiled and mashed potatoes
  • ½ cup green peas
  • Salt to taste
  • Some chopped coriander leaves
  • Oil for deep frying

For tamarind-date chutney

  • ½ cup tamarind imli soaked into hot water
  • 2 tbsp oil
  • ½ tsp hing
  • 1 tbsp red chilli powder
  • 1 tbsp jeera powder
  • ½ tsp dry ginger powder
  • 1.5 litre water
  • 1 cup chopped dates
  • 1 cup jaggery gud
  • 1 tsp black salt
  • Pinch of salt

For spicy green chutney

  • ½ cup coriander leaves
  • ¼ cup mint leaves
  • 10-12 curry leaves
  • 3-4 spicy green chilli
  • 6-7 less spicy green chilli
  • 1 tsp black salt
  • 1 inch ginger
  • 1 tsp roasted chana dal
  • Salt to taste
  • 1 tsp lemon juice
  • 3-4 ice cubes
  • Some water to grind chutney

For bihari samosa chaat

  • Samosa
  • Green chutney
  • Tamarind-date chutney

Instructions
 

Making samosa

  • To make samosa dough, In a mixing bowl, add maida, salt, Ajwain, and oil, mix and combine the ingredients very well,
  • Add water as required to knead semi-stiff dough, cover it with a damp cloth and rest it for at least 10 minutes.
  • After the rest knead once again and further divide it into small equal dough balls, cover this too with a damp cloth and rest it for a while.

To make samosa stuffing

  • In a pan, add oil, jeera, and saunf, ginger garlic paste, green chili paste, and continue to sauté for a minute.
  • Now lower the flame and add coriander powder, garam masala, amchur powder, and red chili powder. Mix well.
  • Add the boiled and mashed potatoes, green peas, and salt. Mix well and cook until the moisture in the potatoes evaporates, this will take about 5-6 minutes.
  • Switch off the flame and add coriander leaves. mix well. keep aside the filling and allow it to cool down.

To make the samosa

  • take a dough ball, flatten the dough balls with a rolling pin in a thin and bigger size chapati, divide into two halves by cutting it from the center, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly.
  • Fill the cone shaped cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal the samosa and make a slit at its backside.
  • Heat oil on low-medium heat, deep fry the samosa until they turn crisp and golden brown.

Making tamarind-date chutney

  • Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining. Set wok on low heat, add oil and the powdered spices, cook them briefly without burning.
  • Now, use a sieve and strain the imli pulp along with its water and add additional 2 liters of water, discard the imli remains in the sieve.
  • Now add, chopped khajoor, grated gud, black slat, and salt to taste, mix well to dissolve the gud, cover, and cook on a medium flame for 15-20 minutes.
  • Check and stir in short intervals, do not cook the chutney too much as it has to be thin in consistency and not syrupy or semi-thick.
  • Use a sieve and strain the chutney, allow it to cool down.
  • Sweet tamarind-date chutney is ready.

Making spicy green chutney

  • In a mixture jar, spicy green chili, less spicy green chili, coriander leaves, mint leaves, curry leaves, black salt, ginger, roasted chana dal, salt, lemon juice, some ice cubes, and little water.
  • Grind it into a smooth paste. Green chutney is ready.

Making bihari samosa chaat

  • In a plate, break samosa and then spread green chutney and tamarind chutney on top.
  • Serve immediately bihari samosa.

Notes

For samosa
  • cool down boiled potato completely, before you make stuffing
  • potato stuffing of samosa must be dry.
  • If flour forms a shape between your palms means oil is enough and well incorporated.
  • make stiff and smooth dough; do not make a soft dough.
  • do not use dry flour while rolling the samosa.
  • seal samosa with little water.
  • fry samosa on low-medium heat
for chutney
  • the consistency of sweet chutney should be thin and pouring so it will easily absorb into a samosa.
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