Somas ~ named in south and Karanji in North. They have little variations.It is a deep fried dumplings stuffed with sweet. Most of the people in India do this for Diwali with different names.
My sister in law Jayashri do this somas for every diwali. I used her tips for filling. The filling by itself taste very good. I am not fond of Somas. After a week the somas outer layer becomes soft. May be because of the filling. For distributing to few people and till a week somas stays crispy. Try and let me know your end results.
Ingredients:
Method:
Heat the fried gram dal for 30 seconds and powder it, using a blender. In a tsp of ghee fry the grated coconut and transfer in a bowl.
Take the nuts and cardamon and grind to a fine powder using a grinder. Heat the powdered nuts for 30 seconds without burning.
Heat the poppy seeds for 30 seconds. Transfer all the powder and poppy seed in a bowl and add powdered sugar to it and give a nice stir. If needed, add a tbsp of melted ghee to the mixture for extra flavor. Keep aside.
In a wide bowl, mix all purpose flour, corn flour, rava, butter and salt. Add water little by little and prepare a dough. Rest it for an hour. Divide the dough into 6 equal portions.
Take a portion and dust it with flour, flatten it and roll thin. Keep the rolled dough on the somas press or on the empanadas maker. Spoon 2 tbsp of filling powder.
Grease well on the sides using water. Cover it as shown in the picture and remove the exceed dough. Repeat for all. Deep fry in hot oil in medium flame both sides flipping in between, until golden in color.
After it cools, store in an air tight container.
Note:
My sister in law Jayashri do this somas for every diwali. I used her tips for filling. The filling by itself taste very good. I am not fond of Somas. After a week the somas outer layer becomes soft. May be because of the filling. For distributing to few people and till a week somas stays crispy. Try and let me know your end results.
Ingredients:
- All purpose flour - 1 cup
- Semolina|Rava - 2 tbsp
- Corn flour - 1 tbsp
- Butter - 1 tbsp
- Salt - as per taste
- Fried gram dal (pottukadalai) - 1/4 cup
- Grated coconut - 1/4 cup
- Almonds & cashew nut - 1/4 cup
- Poppy seeds - 1 tbsp
- Powdered sugar - 3/4 cup
- Ghee - 2 tbsp
- Cardamon seeds - 2
Method:
Heat the fried gram dal for 30 seconds and powder it, using a blender. In a tsp of ghee fry the grated coconut and transfer in a bowl.
Take the nuts and cardamon and grind to a fine powder using a grinder. Heat the powdered nuts for 30 seconds without burning.
Heat the poppy seeds for 30 seconds. Transfer all the powder and poppy seed in a bowl and add powdered sugar to it and give a nice stir. If needed, add a tbsp of melted ghee to the mixture for extra flavor. Keep aside.
In a wide bowl, mix all purpose flour, corn flour, rava, butter and salt. Add water little by little and prepare a dough. Rest it for an hour. Divide the dough into 6 equal portions.
Take a portion and dust it with flour, flatten it and roll thin. Keep the rolled dough on the somas press or on the empanadas maker. Spoon 2 tbsp of filling powder.
Grease well on the sides using water. Cover it as shown in the picture and remove the exceed dough. Repeat for all. Deep fry in hot oil in medium flame both sides flipping in between, until golden in color.
Note:
- If you don't have somas or empanadas maker, fold the sides and trim the edges and shape using the fork.
- The filling is your choice, this is the basic idea. Except sugar add or remove the ingredients.
5 comments:
Anu, this is one of my favorites, I have helped my mother to do this, long time back, never tried it alone..
Yum, I love them. Tempting pics!!
I got a set of empanadas maker, ironically, after that never tried making somas! ;)
Looks yum.
Crispy tasty snack,love it
They look delicious. I usually make these at Holi! Join me celebrate 7 years of Annarasa with a giveaway at my blog. Your festive recipe fits right in:) http://www.annarasaessenceoffood.com
Post a Comment