Diwali, for me, has always been about laughter echoing through the house and the comforting aroma of something simmering on the stove. Back home in India, samosas were always part of the festive table — warm, crispy, and shared with family.
I wanted to recreate that same feeling, but with a little unexpected twist. That’s how this Burmese Samosa Soup was born.
WATCH HOW TO MAKE BURMESE SAMOSA SOUP:
It starts with a velvety soup base made from besan slurry, tomatoes, tamarind, spices, and kala chana — simmered until the flavors come together. Then comes the fun part: crispy samosas broken into elegant little glasses, topped with steaming hot soup, and finished with colorful toppings — from cabbage and carrots to fried onions, peanuts, and chili oil.
What I love most about this recipe is that it’s interactive and customizable. Guests can make their own bowl as tangy, spicy, or crunchy as they like. And yes — store-bought samosas work perfectly here, making this dish both festive and fuss-free.
This Diwali, if you’re looking for something playful, vibrant, and deeply comforting, this Burmese Samosa Soup will be the star of your table.
If you like this, please try my other recipes:
- 7 Layer Dahi Chaat
- Orange Dahi Vada Layer Chaat
- Baked Beans Layer Chaat
- Pineapple Coconut Sprouted Chaat
Burmese Samosa Soup - samosas, but with a twist 💛 This Diwali, I turned a classic into something festive, hearty, and fun to serve.
Crispy samosas, a tangy-spiced soup with kala chana, and toppings you can play with — cabbage, carrots, peanuts, fried onions, chili oil, cashews, and lemon wedges. Everyone builds their own glass… crunchy, tangy, spicy, comforting in every bite! 🌿
- 3 tbsp besan (gram or chickpea flour)
- 1 cup water
- 2 tbsp oil
- 1 bay leaves
- 1 cup onions , finely chopped
- 2 tsp ginger garlic green chili paste
- 1/2 cup fresh tomato puree
- 1 tbsp tamarind pulp
- 1 tsp curry powder
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 vegetable stock cube , optional
- 1 cup kala chana (brown chickpeas)
- 1 tsp jaggery , or sugar to balance
- 3 cups water
- salt
- cilantro , finely chopped for garnish
- purple cabbage , shredded
- cabbage , shredder
- carrots , julienned
- roasted peanuts
- cashews
- fried onions (birista)
- chili oil
- lemon wedges
- microgreens
- samosas , store bought
-
Make the Slurry: In a small bowl, whisk together chickpea flour (besan) with 1 cup water until smooth. This will be the base and thickener for the soup.
-
Prepare the Base: Heat oil in a large pot. Add bay leaf, then sauté onions and the ginger-garlic-green chili paste until golden and fragrant.
-
Build the Flavors: Stir in fresh tomato puree and tamarind pulp. Along with this, add curry powder, red chili powder, turmeric, coriander powder, and stock cube. Cook for 7–8 minutes, stirring occasionally, until the oil separates and the rawness of tomato is gone.
-
Simmer with Slurry: Add the prepared besan slurry along with 3 cups water. Stir well and let it cook for 8–10 minutes on medium-low, so the flavors come together and the soup slightly thickens.
-
Finish the Soup: Add cooked kala chana and jaggery to balance the flavors. Garnish with fresh cilantro. Adjust salt as needed.
-
Serve: Break a samosa into each serving glass or bowl. Pour hot soup over it. Top with crisp cabbage, carrots, peanuts, cashews, fried onions, chili oil, lemon wedges, or microgreens.
Recipe Video
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
