Bihari Samosa

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine the maida, ajwain, and 0.5 tsp salt.
   • c.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.
   • d.Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
   • e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Step 2

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

   Step 3

   • a.Shape the Samosas
   • b.After resting, knead the dough for one minute to smoothen it. Divide it into 4 equal-sized balls.
   • c.Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • d.Cut the oval in half crosswise to get two semi-circles.
   • e.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.
   • f.Hold the cone and fill it with about 2 tablespoons of the cooled potato filling. Don't overstuff.
   • g.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.
   • h.Repeat with the remaining dough and filling to make 8 samosas.
4. 4

   Step 4

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

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