Samousa Thouk

Samousa Thouk
A Burmese version on samosa served with a delicious soup.
Samousa Thouk

- Asian


- 4

Cooking Time

-40 Min


- appetiser


- Medium

Preparation Time

- 15 Min



  • 1 nos Onion
  • 1 to 2 Green Chillies
  • 1 to 2 nos Dried Red Chillies
  • 100 gms Black Chickpeas
  • 100 gms Split Pigeon Peas
  • 1 tbsp Tomato Paste
  • 1 tsp Tamarind Paste
  • 1½ tsp Coriander Powder
  • 1½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • ½ cup Coconut Milk
  • As needed Oil
  • To taste salt
  • To taste crushed black pepper
  • As needed water
  • For Samosa: 4 to5 nos Samosa Sheets 100 gms Potato Samosa Filling
  • For Garnish: Finely Sliced Onion
  • Finely Sliced Cabbage
  • Finely Sliced Spring Onion Stalks
  • Red Chilli Powder
  • Fresh Coriander Sprigs


  1. 1

    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.
  2. 2

    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.
  3. 3

    Add water as needed and boil the soup.
  4. 4

    Add ½ cup coconut milk and bring to boil For Samosa, Place the rectangular samosa sheet on flat surface.
  5. 5

    Put the filling at bottom side and fold in triangle shape twice with the filling.
  6. 6

    Stick the loose end with flour water mix and make triangle shape samosa.
  7. 7

    Heat oil in a frying pan and fry the samosa till cooked.
  8. 8

    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.
  9. 9

    Garnish samosa soup with fresh coriander springs.

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