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- Duration: 1 hr
- Serves: 6 people
While boiling the potatoes, use less water so that the filling is not watery but thick. Also, by doing so, the somasi will absorb less oil while frying.
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Do you know that somasi is the Tamil version of the most popular north Indian snack, samosa? However, rather than a traditional samosa, somasi looks like a gujia.
- Potatoes (aloo), peeled (2, large)
- Coriander (dhaniya), finely chopped (2 tsp)
- MTR Chettinad Masala (1 tsp)
- MTR Haldi/Turmeric Powder (1/8 tsp)
- MTR Dhaniya/Coriander Powder (1/2 tsp)
- Cashew nuts (kajoo), roughly chopped ( 5)
- Salt (to taste)
- All-purpose flour (maida) (1 cup)
- Clarified butter (ghee) (2 tsp)
- Salt ( to taste)
- Oil (2 cups, for frying)
- Boil and mash the potatoes.
- Add MTR Chettinad Masala, MTR Haldi/Turmeric Powder, MTR Dhaniya/Coriander Powder and other ingredients given under stuffing.
- Mix them well. Your stuffing is now ready.
- In a large bowl, add flour, salt, ghee and make a stiff dough.
- Cover and rest the dough for 20 mins.
- After 20 mins, divide the dough into equal portions. Roll out each portion of the dough into circles.
- Spoon the stuffing into one-half of the circle.
- Using a brush or your fingers, dampen the edges of the circle with water.
- Fold the other half of the circle around the stuffing to make a semi-circular bulge.
- Seal the edges with a fork. Your uncooked somasi is ready.
- Repeat the above process for the entire batch. Heat oil in a kadhai and drop 2–3 somasis gently in it. Fry over medium heat, till golden brown in colour.
- Serve hot with a chutney of your preference.