July 30, 2017
Curries, Snacks, Dairy,
Vegetables, Cauliflower, Indian, Quick Meals, Entertaining, Game/Sports Day, Deep Fry, Stove Top, Vegetarian, Spicy, Kosher Dairy more
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"From Recipe + March '17. Yield is 24 somas as, 6 serves = 4 per person."
Heat oil in frying pan over moderate heat and add onion, cauliflower and curry paste and cook, covered, for 2 minutes or until cauliflower is just tender and then add the water and bring to the boil and boil for 2 minutes and then add peas and boil for a further 2 minutes or until liquid evaporates and peas are tender and then cool slightly.
Using a shap knife, cut each wraper in half.
For each triangle, brush a wrapper with a little of the egg and place 2 tablespoon of the filling at one edge and fold corner of wrapper over filling, diagonally to start a tringle shape and continu to fold wrapper diagonally, enclosing the filling and shaping into a triangle.
Repeat for the other 23 somasas.
Pour enough of the extra oil into a large heavy based saucepan to reach a depth of 5cm and heat over high heat (oil is ready when a cube of bread crips quickly without absorbing any oil)
Deep fry somasas, in 2 batches for 2 minutes or until golden brown.
Serve with yoghurt.
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