A Burmese version on samosa served with a delicious soup. Chef Ranveer Brar shares a simple recipe for this delicious dish. This recipe is perfect for winters when you wish to eat something hot and filling.
For Soup, In a pan warm oil, add roughly crushed dried red chillies, finely chopped green chillies, sliced onion and sauté Add 100 gms soaked and boiled black chickpeas, 100 gms cooked split pigeon peas, 1 tbsp of tomato paste, 1 tsp tamarind paste and salt to taste.
For spices add 1½ tsp coriander powder, 1½ turmeric powder, ½ tsp red chilli powder, 1 tsp garam masala powder and crushed black pepper and sauté.
Add water as needed and boil the soup.
Add ½ cup coconut milk and bring to boil For Samosa, Place the rectangular samosa sheet on flat surface.
Put the filling at bottom side and fold in triangle shape twice with the filling.
Stick the loose end with flour water mix and make triangle shape samosa.
Heat oil in a frying pan and fry the samosa till cooked.
To serve pour soup in the bowl, add sliced onions, cabbage Place samosa in the soup and sprinkle finely chopped spring onion stalks, and red chilli powder.