Burmese Samosa Soup
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! 🌿
Ingredients
Slurry (Base):
- 3 tbsp besan (gram or chickpea flour)
- 1 cup water
Soup:
- 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
Toppings:
- purple cabbage , shredded
- cabbage , shredder
- carrots , julienned
- roasted peanuts
- cashews
- fried onions (birista)
- chili oil
- lemon wedges
- microgreens
Serving:
- samosas , store bought
Instructions
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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.
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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.
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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.
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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.
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Finish the Soup: Add cooked kala chana and jaggery to balance the flavors. Garnish with fresh cilantro. Adjust salt as needed.
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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.