MAD MAN’S TRIANGLES-SURTI STUFFINGS.............
Lest the title scares you, bringing to mind some eerie place like the Bermuda triangle, let me assure you, in Surat, weird names mostly stand for its people or food.
Little did Akshay Kumar know, when he gallantly sang out ‘Jab tak rahega samose mein aalu, tera rahunga o meri Shalu’, that Surti samosas have anything but potatoes in them.
Dough wrapped fried dumplings are very popular in Tapi town. Our Ghanchi and Khatri brothers and sisters excel in conjuring up innovative delights to make the same a pleasure on the palate.
Discover tastes that will tickle your taste buds..........
‘Fataka’ is what gram dal samosas are better known as in Surat. Sautéed with mint, ginger-chilli paste and onions this Surti speciality is available in three different degrees of spice levels.One is a mild, sober taste, the other with a sweet base of raisins while the third is all out on slurplicous spice . Chana dal samosas are sell outs at Nanavat-Gandabhai’s samosas who is the ace of the base in this field since ages; Jain samosas are also a variety popularly sold here.A smaller, milder version of the same are available outside the Syndicate bank, Salabatpura. On Kotsafil Road, above Jyoti plywood, a home run business caters to regulars who buy raw or semi fried versions of these triangular treats.

Bhamardiwala at Khangar Sheri, Salabatpura has the ‘Mastery’, as Surtis put it, in preparing succelent Suran [yam] samosas. Amongst the few who do so in town, it’s a task rarely practised. Yam is first grated, washed and then dried, later sautéed with dry, hot spices and green chilli to make a filling that resembles and tastes like mutton kheema. By the way, mutton samosas are also a speciality prepared to order and unlike the heavy, fried variety available at Chowk, in the by lane that leads to Sonifalia and Sardar museum,Bhamardiwala’s sell a ready to fry version that can be relished hot at home.

At Bibiniwadi, Syedpura, green pea samosas -tempered with curry leaves, cashews, cottage cheese and desiccated coconut are an exotic tropical flavoured filling. Made exclusively by the oil pressers, the Ghanchi community, it is a spicy -sweet delight amidst flaky plain flour pastry.

Innovative stuffings like soybean, sautéed Chinese vegetables and cottage cheese chewies have enthusiastic takers at Anand Mahal Road, near Prime Arcade. The samosa Pattis for these are made from whole-wheat flour.

Suburban Surtis meanwhile, relish the scrumptious taste of Rachna‘s tasty treats at Ghoddod road. The most expensive in their league , the cheese samosas are an exclusive variety from a secret recipe that was handed down from a home in Singapore, by a Surti N.R.I. Also available here are Mexican samosas packed with bean, corn and spring onions.
Surti samosas vary in crispiness according to their shells- from chewy, crispy to gritty.
Pyramid like savouries that now have a commercial existence, originally prepared by experts, within kitchens of Surti homes.

Tapi town tattle-Swine Flu-Kamina fever.