Take the flour in a wide bowl, mix flour, salt & ghee with enough warm water to knead to a smooth dough.

Sprinkle a little water, cover with a damp cloth and keep for 30 mins.

Knead again and make 3 small balls of uniform size & roll out 3 chapathis of about the same size - 8-9”

Apply a little melted ghee uniformly on one side of a chapathi, sprinkling a little dry flour & place a second chapathi over it.

Follow the same procedure again.

Roll the 3 chapathis into a tight roll.

Cut into equal sized pieces.

Heat a non stick pan, quickly warm pottukadalai along with grated copra, poppy seeds. After couple of mins, remove and allow to cool.

In a mixer, take the sugar, roasted ingredients, run for couple of minutes to get a fine powder. Mix all ingredients together.

Once the filling is ready, mix it with dark chocolate and blend well.

Roll out the dough into a disc and place it on the mould. In the centre, place a spoon full of the filling and fill forward and ensure you seal it well. Continue with the rest and keep it ready.

Heat cooking oil and when it is hot, gently in 4 somas and fry in batches.

Decrease the flame & splash oil on them from around with the ladle.

When cooked on one side, turn over & fry.

You must fry on a low fire, turning them over a few times, till the bubbles subside completely. When cooked on low flame, the somas become crisp.

When the somas are cooked on both sides, drain to a kitchen towel.