Burmese Samosa Soup Recipe
Burmese Samosa Soup is a delightfully tasty and heavy authentic Burmese soup of Samosa and Dals which is loaded with spices and crunchy vegetables. Serve it with a salad for your weekend meal.
Most often we associate Burmese with Khao Suey but there are so many more wonderful burmese dishes that are waiting to be explored.
Samosa soup is a popular street food dish in burma with a load of Indian flavours that are so loved. Make your own samosas or just buy them from a store. Once you have all the ingredients you can make this soup in a jiffy.
Use up the last few chilly days cozying up to this soup before the summer sets in.
Burmese Samosa Soup is a heavy meal by itself. Make it a feast by serving this soup along with a dessert like Caramel Apple Trifle Recipe or Rich Dark Chocolate Mousse Recipe to end your meal on a sweet note.
If you like this recipe, here are a few more Asian Recipes that you can make for your weekend meals:
30 M
20 M
50 M
4 Servings
Ingredients
- 8 Samosas , medium sized
- 2 teaspoons Cooking oil
- 1/2 Cumin seeds (Jeera)
- 2 Dry red chillies , broken
- 2 Green Chillies , finely sliced
- 1/2 inch Ginger , grated
- 1/2 cup Pearl onions (Sambar Onions) , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Kashmiri red chilli powder
- 1 1/2 teaspoons Coriander Powder (Dhania)
- 1/3 cup Arhar dal (Split Toor Dal)
- 1/3 cup Chana dal (Bengal Gram Dal)
- 4 cups Vegetable stock , or Water
- 1 tablespoon Tamarind Paste
- 1/4 cup Coconut milk
- 1 cup Onions , finely chopped
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , finely sliced
- 1 cup Mixed Sprouts
- Coriander (Dhania) Leaves , finely chopped For Serving
- Carrots (Gajjar) , thinly sliced
- Purple cabbage , thinly shredded
- Lemon , wedges
- Spring Onion Greens , sliced
How to make Burmese Samosa Soup Recipe
To begin making the Burmese Samosa Soup Recipe, first add all the dals in a pressure cooker with sufficient water and cook until soft. Release the pressure naturally and mash the dal, keep aside.
In a wide wok, heat one teaspoon of oil and splutter the cumin seeds, add the broken red chillies, finely chopped green chillies, grated ginger and saute until the raw smell disappears.
Add chopped pearl onions and cook until slightly golden.
Next add the coriander powder, red chilli powder, garam masala powder, pepper powder, turmeric powder and roast them for a minute on low heat.
Add vegetable stock into the wok and bring it to a boil. Add the mashed dal, tamarind extract and salt to taste. Be careful with the salt since vegetable stock will have some salt in it.
Cook this for 7-8 minutes or until you smell a flavourful broth, now add the coconut milk and cook for 2-3 minutes.
To this, add the finely chopped veggies including onions, cabbage, sprouts and cook until the veggies and sprouts are soft but not mushy.
Garnish with chopped coriander leaves and turn off the heat.
To serve, place whole or broken samosa into a soup bowl, pour the broth over the samosas and top with all the fresh veggies, fried onions and serve with a wedges of lemon.
Burmese Samosa Soup is a heavy meal by itself. Make it a feast by serving this soup along with a dessert like Caramel Apple Trifle Recipe or Rich Dark Chocolate Mousse Recipe to end your meal on a sweet note.
Gauravi Vinay
Stories of a Mindful Mouth! Gauravi Vinay is a finance graduate and an ex stock broker now a full time mum. She loves travelling and learning about new cultures. She derives massive inspiration to cook from her mum and grandma who are amazing cooks as well. In addition to her love for cooking, she has a huge interest in nutrition and aspires to go in that direction someday. Lastly she loves to experiment with healthy and local ingredients and make plant based food fun and exciting.
