Bihari Samosa with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, ajwain, and 0.5 tsp salt.
   • Add 3 tbsp of oil (moyan) and rub it into the flour with your fingertips until the mixture holds its shape when pressed in your fist, resembling coarse breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the panch phoran and let the seeds crackle for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Stir in the ginger-garlic paste and green chilies, and cook for another minute until the raw aroma disappears.
   • Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.
   • Add the crumbled potatoes and green peas. Mix everything well to coat the vegetables with the spices.
   • Cook for 4-5 minutes, gently mashing the potatoes with the back of a spoon. Add 0.75 tsp salt and mix.
   • Turn off the heat. Stir in the amchur powder, garam masala, and chopped coriander leaves.
   • Transfer the filling to a plate and allow it to cool down completely before use.
3. 3

   Shape the Samosas

   • After resting, knead the dough for one minute to smoothen it. Divide it into 4 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise to get two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly. Press the seam firmly to seal it.
   • Hold the cone and fill it with about 2 tablespoons of the cooled potato filling. Don't overstuff.
   • Apply a little water to the top inner edges of the cone. Pinch the open edges together firmly to seal the samosa completely. Ensure there are no gaps.
   • Repeat with the remaining dough and filling to make 8 samosas.
4. 4

   Fry the Samosas

   • Heat oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be just warm, not hot.
   • To test the temperature, drop a small piece of dough into the oil; it should sizzle gently and rise to the surface slowly.
   • Carefully slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 12-15 minutes, turning them occasionally, until they are golden brown, crisp, and cooked through.
   • Once done, remove the samosas with a slotted spoon and drain them on a wire rack or paper towels.
   • Fry the remaining samosas in the same manner. Serve hot with your favorite chutney.