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Samosa – Bihari Style

This Bihari Style Samosa is different from the regular ones I cook at home. The usual ones doesn’t have onion and panch phonran in the stuffing.

You will find these piping hot samosas in almost every street of Bihar. This is also served with yellow matar ki ghugni, some onions on top it and sprinkled with some chaat masala. Truly delicious.

You must try this recipe and I am sure you too will like it.

It’s freezing cold here and what’s better than garma-garam Samose and Kadak Chai on this cold winter evenings! This is favorite all over India and among all age groups. My toddler too loves eating Samosa. So I prepared separately for him with some twist.


For Samosa Sheet

  • 2 Cups all purpose flour (Maida)
  • 1/4th Cup Ghee
  • 1 Tsp Carom seeds
  • 1/2 Tsp Caraway seeds
  • Salt as required
  • Water (for kneading)

For Stuffing

  • 5-6 Boiled potatoes, peeled and mashed
  • 1/2 Cup steamed or boiled peas
  • 1/4th Cup roasted peanuts
  • 1 Large Onion, finely chopped
  • 1 inch Ginger, finely chopped
  • 4 Green chilies, finely chopped
  • 1/4th Cup coriander leaves, finely chopped
  • 1 Tbsp Panch phoran ( Mustard seeds, carom seeds, fennel seeds, Fenugreek seeds, Black caraway seeds)
  • A fat pinch of asafoetida
  • 1 Tbsp cumin seeds, roasted and crushed
  • 2 Tbsp Coriander seeds, roasted and crushed
  • 1 1/2 Tsp garam masala powder
  • 1 Tsp cumin seeds
  • 1 Tbsp Red chilli powder or as desired
  • 1 Tbsp lemon juice
  • 3-4 Tbsp ghee
  • Salt as required

Other ingredients

Oil or Ghee for deep frying

Let’s learn step by step recipe with pictures for Samosa – Bihari Style


Samosa Sheet

Step 1- Take all the samosa sheet ingredients in a mixing bowl, except water. Mix well using your fingers until you are able to hold the flour. Add water gradually and knead to a smooth dough

Cover with a damp cloth and leave until you prepare the stuffing

Samosa Stuffing

Step 2- Heat ghee in a pan/kadhai, splutter panch phoran. Add asafoetida and chopped ginger. Sauté for 15-20seconds

Add chopped onion and green chilies and fry until the onion turns light brown

Step 3- Add all the dry masalas (coriander powder, cumin powder, garam masala, turmeric powder, red chilli powder) and salt as required. Sauté for 1min until the masala cooks and release nice aroma

Step 4- Add the mashed potatoes, boiled peas and roasted peanuts. Mix well and cook for another 3-4minutes on medium flame. Keep mixing to avoid sticking in the bottom

Step 5- Turn off the flame, add the chopped coriander leaves and lemon juice. Mix well and leave until it cools down

Deep Frying

Step 6- Divide the dough into equal parts. Take one dough ball and roll into a thick poori.

Cut the poori in half. Take one in your hand and join the ends. Apply some water on the edges to join. Fill the stuffing using a spoon and apply water on the edge of the samosa and seal the edges

you can see the rolling and filling pictures here for the reference- Samosa Shaping

Step – Heat oil or ghee in a deep frying pan. Oil has to be medium hot to fry the samosas.

Add the stuffed samosas to the pan as many you can without overcrowding the pan. Once the samosas are light brown, turn the flame to low and let them cook until the outer layer becomes crisp.

Remove to a plate and serve with chutney.

Serve piping hot Samosas with a cup of Kadak Chai and enjoy. Happy eating.






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