Bihari Samosa
Crispy, golden samosas with a unique Bihari twist — the filling is made with spiced chana dal instead of the usual potato. The roasted Bengal gram gives a nutty, hearty bite with a distinct texture and flavor that sets it apart from its Punjabi cousin. Perfect with spicy green chutney on a rainy evening.
For 6 servings
- prep · ~60 min
Soak and boil the chana dal.
1.Wash 1 cup chana dal and soak in enough water for 1 hour. Drain.2.In a pot, add soaked dal with 3 cups water and 1 pinch salt. Bring to a boil.3.Cook until dal is tender but still holds its shape, about 15-20 minutes. Drain completely.TIPDon't overcook the dal into mush — it should be soft but each grain separate for the right texture. - knead · ~30 min
Make the dough.
1.Mix 1.5 cups all-purpose flour, 1 pinch salt, and 3 tbsp oil in a bowl.2.Rub the oil into the flour until it resembles breadcrumbs.3.Gradually add water and knead into a stiff, smooth dough.4.Cover with a damp cloth and rest for 30 minutes.TIPA stiff dough gives crispier samosas. Don't add too much water at once. - temper · ~2 min
Make the tempering for the filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add 0.5 tsp cumin seeds, 0.5 tsp fennel seeds, and 1 pinch kalonji. Let splutter for 20 seconds.3.Add 2 chopped green chilies and 1 inch grated ginger. Sauté for 30 seconds.TIPKalonji is the secret Bihari touch — don't skip it. - saute · ~4 min
Cook the spiced chana dal filling.
1.Add 1 tsp coriander powder, 1 pinch garam masala, 1 pinch red chili powder, and 0.25 tsp salt.2.Stir and add the boiled chana dal. Mix well.3.Sauté for 3-4 minutes until dry and fragrant.4.Turn off heat and mix in 2 tbsp chopped coriander leaves. Let cool completely.TIPMake sure the filling is completely cool before stuffing, otherwise the steam makes the samosa soggy. - assemble · ~15 min
Shape the samosas.
1.Divide dough into 6 equal balls. Roll each into a thin oval, about 6 inches long.2.Cut the oval in half to make 2 semicircles.3.Take one semicircle, wet the edges, and fold into a cone shape, pressing the seam.4.Fill the cone with about 2 tbsp of the cooled dal mixture.5.Seal the open edge tightly by pinching or using a little water.TIPSeal the edges firmly — any gap will let oil in and make the samosa greasy. - fry · ~10 min
Deep fry until golden and crisp.
1.Heat 2 cups oil in a kadai over medium-low heat.2.Gently slide in 3-4 samosas, don't overcrowd.3.Fry slowly for 8-10 minutes, turning occasionally, until deep golden.4.Drain on paper towels.TIPFry on medium-low heat. High heat browns the outside but leaves the inside raw and doughy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the chana dal for exactly 1 hour — this ensures even cooking without turning mushy.
- 2Drain the boiled dal thoroughly; excess moisture will make the filling soggy and the samosa greasy.
- 3Let the filling cool completely before assembling — steam trapped inside will soften the pastry.
- 4Use a stiff dough; a soft dough makes the samosa absorb more oil and turn greasy.
- 5Fry on medium-low heat for 8-10 minutes to cook the inner layers without burning the crust.
- 6Seal the final edge with a drop of water and press firmly to prevent oil from seeping in.
Adapt it for your goals.
Air-fried
Reduce oil by brushing the assembled samosas lightly with oil and air-frying at 180°C for 12-14 minutes, flipping halfway. Perfect for a lighter version.
gluten freeGluten-free
Replace all-purpose flour with a mix of 1 cup rice flour and ½ cup chickpea flour plus ½ tsp xanthan gum. The dough will need extra oil (4 tbsp) and a bit more water; the crust becomes delightfully crunchy.
Why this is on our healthy list.
Rich in Plant Protein
Chana dal (split chickpeas) is an excellent source of plant-based protein, making these samosas more satisfying than potato-filled versions.
Good Source of Dietary Fiber
The Bengal gram filling provides a good amount of fiber, supporting digestion and helping maintain steady energy levels.
Low Glycemic Option
Compared to potato samosas, the chana dal filling has a lower glycemic impact due to its protein and fiber content.
Frequently asked questions
Yes — both can be refrigerated separately. The dough stays soft covered for 24 hours; the filling should be brought to room temperature before assembling.
