Bihari Chana Dal Potli Samosa with Tamatar Chutney
Crispy, golden pastry pouches filled with spiced, earthy split Bengal gram and served with a tangy tomato dip. This traditional Bihari delicacy offers an irresistible crunch and a deeply comforting savory flavor.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
In a large bowl, mix all-purpose flour, salt, and melted ghee. Gradually add water to knead a firm, smooth dough. Cover and let it rest for 20 minutes.
2
Coarsely mash the boiled chana dal, ensuring it retains some texture without becoming a paste.
3
Heat a tablespoon of oil in a pan, add cumin seeds, chopped green chilies, and grated ginger. Sauté for a minute.
4
Add the mashed chana dal, turmeric powder, roasted spice powder, and salt. Cook for 5 minutes until dry, then mix in fresh coriander leaves and let the filling cool.
5
For the chutney, blend tomatoes, garlic, and dry red chili into a smooth paste. Heat mustard oil in a small pan and temper the paste until oil separates.
6
Divide the rested dough into small equal balls. Roll each ball into a thin circular disc.
7
Place a spoonful of the chana dal filling in the center of the disc, gather the edges upward, and pinch them together to form a pleated potli pouch, securing it gently.
8
Heat oil in a deep frying pan over medium-low heat and fry the potli samosas in batches until they turn golden brown and crisp.
9
Serve hot alongside the tangy tomato chutney.
Ingredients
2 cups all-purpose flour
4 tablespoons ghee or oil
1 cup chana dal, soaked for 3 hours and boiled
1 teaspoon cumin seeds
2 green chilies, finely chopped
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1 teaspoon roasted cumin and coriander powder
Salt to taste
Fresh coriander leaves, chopped
Oil for deep frying
3 ripe tomatoes, chopped
2 cloves garlic
1 dry red chili
1/2 teaspoon mustard oil
*This AI-generated recipe may contain inaccuracies.