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

Nehas Cook Book
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Snack, 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 the 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, and 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 into 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, and 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 and 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

  • On 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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