A samosa served in a soup, sounds intriguing, right? Chef Ranveer Brar shares a recipe for Samousa Thouk, a Burmese delicacy. This delicious and mouthwatering soup is made of a mixture of mildly spiced lentils and coconut milk to which the savoury samosas are added.Read More
- 1 onion
- 1 to 2 green chillies
- 1 to 2 nos dried red chillies
- 100 gm black chickpeas
- 100 gm 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 samousa
- 4 to 5 nos samosa sheets 100 gm potato samosa filling
- For garnish
- finely sliced onion
- finely sliced cabbage
- finely sliced spring onion stalks
- red chilli powder
- fresh coriander sprigs
- In a heated pan, add oil, dried red chillies, green chillies and toss it. Add finely sliced onion and saute.
- Add black chickpeas, split pigeon peas, salt as per taste and toss it. Add tomato paste, tamarind paste and stir it.
- Add crushed black pepper, coriander powder, turmeric powder, red chilli powder, garam masala powder and toss it.
- Add water as required and let it boil.
- Stuff the samosa sheet with potato filling.
- Apply slurry and seal it.
- Deep fry it in the oil until it turns golden.
- To the pan, add coconut milk and mix.
- Pour the soup in a bowl.
- Add cabbage and onion, samosa and garnish with coriander leaves.
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