Sunday, December 6, 2020

Posted by Mala at 9:00:00 PM 1 comment


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











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1 comments:

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