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A classic street-food snack from Bihar, these samosas feature a crispy, flaky pastry filled with a uniquely spicy potato and pea mixture, seasoned with the aromatic five-spice blend, panch phoran. A delightful twist on the regular samosa.
For 4 servings
Prepare the Dough
Prepare the Filling
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A classic street-food snack from Bihar, these samosas feature a crispy, flaky pastry filled with a uniquely spicy potato and pea mixture, seasoned with the aromatic five-spice blend, panch phoran. A delightful twist on the regular samosa.
This bihari recipe takes 60 minutes to prepare and yields 4 servings. At 403.66 calories per serving with 9.34g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Samosas
Fry the Samosas
Add 1/2 cup of crumbled paneer to the potato filling for a richer taste and texture.
For a lower-fat version, brush the assembled samosas with oil and bake at 200°C (400°F) for 20-25 minutes, or until golden and crisp. The texture will be less flaky than the fried version.
Replace the potato filling with a spicy minced meat (keema) filling, a popular variation in many regions.
The potatoes and flour are rich sources of carbohydrates, providing a quick and substantial energy boost.
The use of panch phoran, turmeric, and coriander not only adds unique flavor but also brings potential anti-inflammatory and digestive benefits associated with these spices.
Ingredients like green peas and potatoes contribute dietary fiber, which is important for digestive health.
One serving (2 pieces) of Bihari Samosa contains approximately 300-350 calories, primarily from the flour, potatoes, and absorbed oil from deep-frying. The exact count can vary based on the size and amount of oil absorbed.
Bihari Samosa is a deep-fried snack and is high in carbohydrates and fats, so it should be enjoyed in moderation as part of a balanced diet. It is not considered a health food. For a healthier alternative, you can try baking them instead of frying.
The key difference lies in the spice blend. Bihari Samosas are uniquely flavored with 'panch phoran' (a five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds), which gives them a distinct, aromatic, and slightly pungent taste compared to the more common garam masala-based fillings.
Yes. You can prepare and fill the samosas, then store them in an airtight container in the refrigerator for up to 2 days or in the freezer for up to a month. Fry them directly from the fridge or freezer, adding a few extra minutes to the frying time if frozen.
Bubbles on the samosa crust are usually caused by two things: the dough being too soft or the frying oil being too hot. Ensure your dough is stiff and always fry the samosas on low to medium-low heat for a smooth, crisp finish.
They are traditionally served hot with green coriander chutney, tangy tamarind chutney, or a simple tomato ketchup. A cup of hot chai (tea) also pairs perfectly with them.