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
Ingredients
For samosa
- Samosa dough
- 2 cup all purpose flour
- Salt to taste
- 1 tsp ajwain
- 4 tbsp oil
- ยฝ 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
- ยฝ tsp amchur powder
- ยผ tsp red chilli powder
- 4 medium size or 500 grm boiled and mashed potatoes
- ยฝ cup green peas
- Salt to taste
- Some chopped coriander leaves
- Oil for deep frying
For tamarind-date chutney
- ยฝ cup tamarind imli soaked into hot water
- 2 tbsp oil
- ยฝ tsp hing
- 1 tbsp red chilli powder
- 1 tbsp jeera powder
- ยฝ 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
- ยฝ cup coriander leaves
- ยผ 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 sautรฉ 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
- the consistency of sweet chutney should be thin and pouring so it will easily absorb into a samosa.
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