Teatime ~ A Malaysian scenario...

When I got there, she had her first batch of samosa out of the hot wok.
Her vegetarian samosa uses 'popiah' (spring roll) skin and being paper-thin is fantastically crispy and crunchy, packed full of curried and spicy filling

As I ordered the two types of vadai, she halted the samosa production line, and started deep-frying the vadai

For the uninitiated there are two types of vadai ~ a softer doughnut-shaped one and another harder one with noticeable dhall (legumes) covering the entire surface... Both are hand-shaped and dropped into the hot wok immediately. I ordered both! So you get to see both of these...
Here, you see the doughnut vadai happily bobbing around the hot oil, whilst their maker turns them over so they brown evenly

Ta-daaaa.... Doughnut-shaped vadai comes out of the pan! The best thing about this lady's vadai is the outside of these are lightly crisp... something unusual to the vadai aficionados elsewhere... Best eaten hot! 😛

Next...! The dhall covered vadais are out!
Here they are, sitting on the sieve to drain the oil off and the lady gives them a good shake to knock off additional oil...

A good close-up here (I couldn't resist it!) to show you how good they are! Errrr... I mean, to give you a good look at them! You can actually see the imprint of the fingers that shaped them!! BTW I luurrve the side crispy bits! These are mouth-watering-ly delicious!

There! My bounty! Samosa, and two types of vadai...
Awaiting the attack!

Ohhh, I forgot to mention, these were carted off to the nearby neighbourhood 'mamak' (a lovingly coined term, originally meaning 'Indian Muslim' but now also loosely used to mean a Malaysian hangout joint run by a 'mamak'; like pubs are to the British, 'mamak' is to Malaysians...) ~ where we order drinks - 'teh tarik' (literally pulled milk tea - a favourite evening beverage for Malaysians.... hmmm, make it any time beverage) and on this particularly hot day, a coconut... to be enjoyed, savoured together!!