MOM'S SOMASI, how to make South Indian style Vegetable stuffed Somasis

Why have I named this Mom's Somasi???

This is a south indian style vegetable filled Somasi, a signature recipe of my Mother and Sister!!!

This Somasis don't have garlic...but always  I wonder, from where they get the amazing flavor!!!!

I thought of documenting this recipe  too, while these days the store bought samosas have just potatoes and at times dry peas, these Somasis are filled with lot of vegetables.

Unlike the North Indian Samosas, these go very well with a meal too!

They are crunchy, tasty, and even if they aren't hot, they are  truly amazingly tasty!

Actually I love to eat these with curd rice or Rasam saadham! My mind goes back...several years before, while during my school and college days...I just had to tell my mom and sister "I want these"...when I am back in the evening, they will be waiting!!!

Ingredients

For grinding

Green chillies - 2-3

Ginger - a small piece

For the dough

Maida/All purpose flour  - 1 cup

Sooji/semolina - 1 tbsp

Ajwain - 1/2 tsp

Salt to taste

Ghee - 1 tsp

A pinch of Baking powder

For the filling

Onion - 1, chopped fine

Green bell pepper - 1, small, chopped

Potatoes - 2, chopped

Carrot - 1, chopped

Handful of green beans, chopped

Peas - 1/2 cup

Coriander leaves- handful, washed and chopped

For seasoning

Cooking oil - 2-3 tsps

Mustard seeds - 1 tsp

Turmeric powder - 1/4 tsp

Jeera - 1 tsp

Hing powder - 1/4 tsp

Recipe cuisine: South Indian; Category: Starter/snack

Prep time: 30 mts; Cooking time: 30 mts; 

Yields 14 Somasis

All vegetables, except onion and bell pepper, pressure cooked

Then mashed slightly

Ginger and green chillies ground

Pan heated with oil, turmeric and hing seasoned

Now go in  mustard seeds and jeera

Now Onions added along with the ground paste and sauteed till translucent

Chopped bell peppers added now

Now the mashed veggies and salt to taste added

Now Cilantro/coriander leaves

All purpose flour, Sooji, ghee, ajwain,  salt and baking powder taken in a bowl

And kneaded to a stiff dough, allow it to rest for 30 minutes, covered

This is the cute and simple Somasi mould

small and uniform  balls pinched from the dough

Roll into thin poori, dust the inside of the mould with some maida, and keep a poori on top of the mould like this

Generous filling kept on one side of the mould

Close the mould tightly

Tear off the dough/poori  jutting outside

Tadaa!!!! Look how fat and fluffy it looks!!!

All Somasis made, cover with a cling wrap and refrigerate for minimum one hour

Fry in the hot oil, on medium flames to golden color

Getting fried

Keep in a colander...don't they look absolutely without any oil???

Lo!!! Here are my MOM'S SOMASIS!!!!! Can be served with Tomato ketchup or Green chutney

Notes

*Various kinds of fillings can be used.

*Just aloo and peas can be used.

*Paneer-methi-bell peppers can be used

*Corn-paneer-spinach can be used

This post first appeared in www.malpatskitchen.com

Categories: Snacks, Starters