Somasi is certainly a special traditional sweet – Why special? Because it is also international in the making process. These may very easily be mistaken for puff pastries – deep-fried but just a little different in shape. Whenever I try baking ‘dutch apple flappen’ with pastry sheets – I am reminded of somasis. The filling, (of course with different ingredients) – which goes into all-purpose flour rotis instead of the pastry sheet, sealed – then deep-fried for somasis and baked for apple flappen!
Somasi is usually cut with a special somasi cutter. At present, I do not possess one… It is a spoon with a wheel like cutter at the other end – somewhat like a pizza cutter with a spoon at the handle position – (another proof of its international appeal!) I used a knife to cut the extra dough and my daughter helped in making the edges intact with a fork. By the time I made nearly 20 somasis, I felt quite tired.. Might be because this was the first time I made it all by myself! I know the next time it is going to be easier.. After completion, it seemed to resemble another all time favourite ‘f’rench pastry – the croissant’ (especially in the photo down below)!
I once again remembered and missed the joy of making sweets and savouries together with two generation of experienced hands as a kid. One to roll the dough and keep the filling, we the kids to cut it to proper shape and the other elder member to deep fry in oil – with filter coffee by our sides to keep the energy intact… But thambi (brother) would only need those somasis or already made murkkus to keep up his energy!
Ingredients (makes approximately 15-18 somasis)
- freshly grated coconut/desiccated coconut – 1/2 cup
- ghee – 2 tsp to roast coconut
- pottukadalai/roasted split chick peas – 1/2 cup
- white sesame seeds – 3 tsp
- sugar – 1/2 cup
- cardamom powder – 1/2 tsp
- all-purpose flour – 2 cups
- salt – a pinch
- water – just enough to make a dough
- oil – for deep-frying
Method of Preparation
- Roast grated coconut with 2 tsp ghee. I used the desiccated coconut from the super market – the dryness in it helped roasting easier and quicker
- Dry roast sesame seeds till golden brown
- Powder pottukadalai and sugar separately
- Mix roasted coconut, powdered pottukadalai, roasted sesame seeds cardamom powder and sugar and keep aside
Mix all-purpose flour and a pinch of salt with enough water to make a smooth dough to be rolled into rotis
1. Make small balls out of the dough and roll them to round medium shaped rotis or puris
2. Keep 1 tbsp of the filling on the rolled rotis
3. Fold the roti into a semi-circle
4. Cut the folded semi-circle clean in the edges, with a knife or a pizza cutter or with a somasi cutter if one has it
5. Mix the removed excess dough with the basic dough
6. If cut with a knife or pizza cutter, seal the edges with a fork
7. If done with a somasi cutter, the cutter would take care of the edge design
8. Heat oil in a chatti/kadai
9. Gently drop the raw somasis into oil
10. Fry till golden brown and take them out in a kitchen tissue to absorb excess oil
11. Let them cool and store in an air-tight container.
- Sugar can be increased if needed
- If there is left-over filling, it can be stored and used within a week to make somasis again or any other sweet.