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Samosa thouk is a Burmese street food delight blending chopped samosas with zesty vegetables and tangy dressing.

Samusa Thouk - Burmese Street Food

Kalyani
Samosa thouk is a Burmese street food delight blending chopped samosas with zesty vegetables and tangy dressing.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine Burmese, International
Servings 4 servings

Equipment

  • Thick Bottomed Pan Sub with Soup Pot
  • Ladle

Ingredients
  

  • 1/4 cup Pigeon pea Toor Dal
  • 1/4 cup Black channa I subbed with mixed lentils
  • 1/2 tsp cumin Jeera
  • 2 TBSP Oil any neutral oil will do
  • 1 tsp Jeera powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp red chilli powder can sub with smoked paprika
  • 1/2 tsp black pepper powder
  • 1/3 tsp turmeric
  • 2 onions minced
  • 4 green chillies slit vertically
  • 1/2 cup cabbage julienned
  • 1/2 TBSP Tamarind paste
  • 1 cup Bean sprouts Subbed with fresh sweet peppers garnished on top)
  • 500 ml Homemade veg stock
  • 1.5 tsp Salt or to taste
  • 1 tsp lemon juice
  • 2 tsp cilantro - to garnish
  • 4 samosas mini - bought or homemade

Instructions
 

  • Soak kala channa overnight. pressure cook toor dal and channa separately the next day till done (you can make it slightly mushy)
  • In a pan, splutter jeera, add onions, red chillies and saute till browned
  • Add the powdered spices and cook. To this add stock or broth, green chillies, cooked dals , tamarind and let it simmer to a thickish broth (about 8-10 mins)
  • Add cabbage, salt and let the cabbage cook, now add the sprouts and let it simmer again.
  • As I was using frozen cooked lentils, I mashed it up a bit towards the end before adding the cabbage.
  • Ladle out portions of the soup, place 1/2 -1 mini samosa per
serving portion (if using large size, cut into halves or quarters depending on the portion size)
  • Top with cilantro, I added a dash of lemon juice too, but thats
totally optional.
  • Serve hot

Notes

Tips & tricks to make a Tasty Samusa Thouk:
  1. Use Homemade Veg stock / broth rather than plain, filtered water to make the base : it is a sure game changer
  2. If using store bought / homemade samosa, warm them slightly and cut into bite sized pieces before adding to the soup, just before serving
  3. Don't simmer the soup after adding the samosa chunks, soup will get soggy and unpalatable.
  4. If using mung bean sprouts, make sure they are fresh and not soggy before adding as garnish. 
Keyword Burmese Soup, Easy Soups, Fusion Food, Fusion Soup, Indian Street Food, party appetiser, Party Ideas, Party snack, Samosa Soup, Samousa Thouk, Samusa Soup
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