Bhopali Samosa

Bhopali Samosa is a popular and delicious variation of the traditional Indian samosa that is specific to the city of Bhopal, Madhya Pradesh, India. Samosas are a beloved street food snack in India and are enjoyed throughout the country with various regional twists. Bhopal's version of the samosa is unique and has its distinct flavors.

Here's a general recipe for preparing Bhopali Samosa:

Ingredients:

For the Samosa Dough:

- 1 cup all-purpose flour (maida)

- 2 tablespoons ghee or vegetable oil

- A pinch of salt

- Water for kneading the dough

For the Samosa Filling:

- 2 medium-sized potatoes, boiled, peeled, and mashed

- 1/2 cup green peas, boiled and slightly mashed

- 1 small onion, finely chopped

- 2-3 green chilies, finely chopped (adjust to your spice preference)

- 1 teaspoon ginger-garlic paste

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon coriander powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon red chili powder (adjust to your spice preference)

- A pinch of asafoetida (hing)

- A handful of fresh coriander leaves, chopped

- Cooking oil for deep frying

- Salt to taste

Instructions:

1. Prepare the Samosa Dough:

   - In a mixing bowl, add the all-purpose flour, ghee or oil, and a pinch of salt.

   - Mix the ingredients well until they resemble breadcrumbs.

   - Gradually add water and knead the dough until it becomes smooth and firm. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

2. Prepare the Samosa Filling:

   - Heat oil in a pan and add cumin seeds. When they splutter, add chopped onions and sauté until they turn golden brown.

   - Add ginger-garlic paste and green chilies. Sauté for a minute.

   - Add boiled and mashed potatoes, slightly mashed green peas, coriander powder, garam masala, red chili powder, asafoetida, and salt. Mix well and cook for a few minutes until the filling is well combined and heated through.

   - Stir in chopped coriander leaves and turn off the heat. Let the filling cool down before using it.

3. Shape and Fill the Samosas:

   - Divide the rested dough into small lemon-sized balls and roll each ball into a thin oval shape.

   - Cut the oval in half to make two semi-circles.

   - Take one semi-circle and fold it into a cone, sealing the edges with a little water to form the samosa shape.

   - Fill the cone with the prepared potato and pea filling, ensuring not to overfill it.

   - Seal the open edge of the samosa by pressing it gently.

4. Fry the Samosas:

   - Heat oil in a deep frying pan or kadai over medium heat.

   - Carefully slide the filled samosas into the hot oil and fry them until they turn golden brown and crispy.

   - Remove the fried samosas from the oil and place them on absorbent paper to remove excess oil.

Bhopali Samosas are best enjoyed when served hot with green chutney or tamarind chutney. They make for a delightful tea-time snack or a popular street food option that you can find at various food stalls and vendors across Bhopal.

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