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Urulai Somasi

  • Duration: 1 hr
  • Serves: 6 people

Authenticity Slice

While boiling the potatoes, use less water so that the filling is not watery but thick. Also, by doing so, the somasi will absorb less oil while frying.

Trivia Tadka

Do you know that somasi is the Tamil version of the most popular north Indian snack, samosa? However, rather than a traditional samosa, somasi looks like a gujia.


For stuffing

  • Potatoes (aloo), peeled (2, large)
  • Coriander (dhaniya), finely chopped (2 tsp)
  • MTR Chettinad Masala (1 tsp)
  • MTR Haldi/Turmeric Powder (1/8 tsp)
  • MTR Dhaniya/Coriander Powder (1/2 tsp)
  • Cashew nuts (kajoo), roughly chopped ( 5)
  • Salt (to taste)

For dough

  • All-purpose flour (maida) (1 cup)
  • Clarified butter (ghee) (2 tsp)
  • Salt ( to taste)
  • Oil (2 cups, for frying)


  • Boil and mash the potatoes.
  • Add MTR Chettinad Masala, MTR Haldi/Turmeric Powder, MTR Dhaniya/Coriander Powder and other ingredients given under stuffing.
  • Mix them well. Your stuffing is now ready.
  • In a large bowl, add flour, salt, ghee and make a stiff dough.
  • Cover and rest the dough for 20 mins.
  • After 20 mins, divide the dough into equal portions. Roll out each portion of the dough into circles.
  • Spoon the stuffing into one-half of the circle.
  • Using a brush or your fingers, dampen the edges of the circle with water.
  • Fold the other half of the circle around the stuffing to make a semi-circular bulge.
  • Seal the edges with a fork. Your uncooked somasi is ready.
  • Repeat the above process for the entire batch. Heat oil in a kadhai and drop 2–3 somasis gently in it. Fry over medium heat, till golden brown in colour.
  • Serve hot with a chutney of your preference.

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