Bihari Samosa

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

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