Somaas / Somaasi

Posted on 24 October 2011 by Radhika Subramanian | Tickling Palates.

You’ll need:

  • All purpose flour / Maida – 2 cups
  • Ghee – 1 tbsp
  • Salt – a pinch
  • Water – to knead
  • Oil – to deep fry

For the Stuffing: 

  • Roasted Gram dal / Pottukadalai – 1 cup
  • Grated Copra / Dry Coconut – 1/2 cup
  • Poppy Seeds – 1/4 cup
  • Cashew nuts – 10 to 15
  • Sugar – 1 cup
  • Cardamom powder – 1 tbsp

Method:

In a bowl mix together maida, salt, ghee and using water make a soft dough and keep aside after covering with a damp cloth. 

For the stuffing: Dry roast roasted gram dal, copra and poppy seeds one after the other separately over low flame taking care not to change the color. Let it cool. In a mixer powder this coarsely using the pulse mode. Transfer to a bowl. 

Chop cashew nuts into very small pieces and dry roast again taking care not to burn it and transfer to the same bowl. Add sugar and cardamom powder and mix well and keep it aside. 

Now take a small lemon size ball from the dough and roll it into a poori. Place a spoon of stuffing in the middle. Keep a cup of water and dip your finger in the water and run it all around the corner.

Bring one half over the other and press it well so that it does not come apart. You can cut it using a samosa cutter or press the edges with a fork as I did to ensure that the edges stay in place.

Heat oil in a kadai and when it is hot bring the flame to medium and slip 2 to 3 somaas into the oil at a time and cook well till it golden in color. Drain on a kitchen paper and store it in a tight container after it comes to room temperature. 

Notes:

  • Make sure that the edges are sealed well else the somaas will open up and the filling would float on the oil.
  • You can also use fresh coconut if you are not able to get hold of copra but the shelf life is short.
  • If you have any left over stuffing mix it with hot ghee and make them into ladoos. They taste superb and it is one of my favorite way of having those stuffing.