If you go to any tea stall/ tea kadai in Tamil Nadu, you can get hot bajjis, samosas and vadas. Samosas are quite different from the north Indian version. They are crispy with an onion filling and is usually called as somas. This somas is our family favourite. Whenever we visit Uzhvar Sandhai aka Farmer’s Market, we used to by somas from the tea stall. My daughter loves the crispy skin while I love the filling. So we just buy two and divide it among us. Also cinema theatres have this somas and we will be waiting for interval. I love to have somas while watching the movie and the first item which goes out of stock is this somas. So I usually ask hubby to go for somas as soon as the interval slide comes to the screen. So when Srivalli announced Tea Kadai Menu for the this month’s Blogging Marathon, I grabbed it and this is the first dish I wanted to make for this week. My daughter was so happy to see her favourite somas at home. When hubby returned from work, I gave him one and I just don’t have words to describe his expression. He asked me how??? It tastes just like the tea stall somas. I am on cloud nine even when typing this post. It was so delicious, crispy skin and soft onions inside, it goes very well with a cup of coffee or tea. For the dough preparation I used Divya’s recipe and it was wonderful. Thank you Divya for the nice step wise pictures and video..
Makes 6 Samosas
For The Dough:
Maida/ All Purpose Flour-1/2 cup
For The Filling:
Red Chilly Powder-1/4 tsp
Coriander Leaves-2 tbs
Maida-2 tsp mixed with little water to make a smooth paste
Oil-To Deep Fry
1. Mix maida, salt and oil in a bowl.
2. Add enough water to make a soft dough.
3. Cover with a damp cloth and set it aside for 30 minutes.
4. Divide the dough into 3 equal portions.
5. Roll each ball into a thin disc.
6. Pour little oil on a disc, spread it evenly on the disc.
7. Sprinkle some maida on top and spread it evenly.
8. Place another disc on top and repeat the oil and flour spread.
9. Place the final disc on top.
10. Now roll it into a thin disc.
11. With the help of a sharp knife slice the edges of the disc to make a square.
12. Heat tawa and place the square disc on it.
13. When the bottom dries flip it immediately and let the other side dry.
14. The disc should not change colour.
15. Remove it from tawa and cut it into two rectangles.
16. Gently peel the layers and place the rectangles inside a cloth. Otherwise they will dry out and will break when shaping the samosas.
17. Slice onion thinly and add salt, red chilly powder and coriander leaves.
18. Shape each rectangle as shown in the snaps.
19. Fill it with the onions.
20. Close the triangle and secure it with the maida paste.
21. Heat oil and deep fry the samosas until golden.
22. Serve them hot along with a cup of coffee or tea.
23. The dough which was cut to shape the squares can be used to make four cute and crispy rolls. No need to discard them. Just roll each piece and deep fry it until golden. My daughter loved it..
Divide into three.
Roll into thin discs.
Apply oil and sprinkle flour on the disc.
Place the remaining discs on top.
Roll this again into a thin disc.
Cut the edges to make a square.
Slightly roast on a tawa to dry out the sides.
Cut into two rectangles.
Peel the layers gently.
Mix salt, red chilly powder. I didn’t add coriander leaves.
Shape the rectangle into a cone.
Place filling inside.
Apply maida paste to the edges and close the triangle.
Prepare all the samosas and deep fry them
Enjoy with a cup of tea…
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30