Burmese Samosa Curry Soup
by Tarla Dalal
The Burmese Samosa Curry Soup involves a bit of effort and time, but it is completely worth the effort because every spoonful is nothing short of bliss!
The Burmese Curry Soup is a classic Oriental soup with hints of ginger, garlic, whole spices and of course, coconut milk. A base of curds and besan gives the soup a luscious mouth-feel while a garnish of cabbage, bean sprouts and kala chana gives it a delectable crunch.
The second component of this awesome recipe is the veggie-packed samosa, which is made with readymade samosa patti to reduce the effort and to get a wonderfully crispy outer layer. The samosas are served in a bowl bathed in hot Burmese soup.
While you can prepare the samosas and the Burmese curry soup beforehand, just before serving you must heat the soup, garnish it, pour it on the samosas and serve it immediately to enjoy the crunch of the veggies and the samosa.
Burmese Samosa Curry Soup recipe - How to make Burmese Samosa Curry Soup
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Samosa (makes 6 Samosas)
3 samosa pattis
1/2 tsp coriander (dhania) seeds
1 tsp oil
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 tsp ginger (adrak) paste
1/2 tsp green-chilli paste
1/2 cup boiled potato cubes
1/4 cup boiled green peas
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp plain flour (maida) dissolved with 2 tbsp of water
For The Burmese Curry Soup
1 cup curds (dahi)
5 tbsp besan (bengal gram flour)
1/2 tsp ginger (adrak) paste
1 1/2 tsp green chilli paste
salt to taste
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cardamoms
1 cinnamon (dalchini)
2 whole dry kashmiri red chillies , broken into pieces
1/4 tsp asafoetida (hing)
2 tsp finely chopped garlic (lehsun)
1/2 cup sliced onions
1 1/2 tsp sugar
1/4 tsp turmeric powder (haldi)
1 1/2 cups coconut milk (nariyal ka doodh)
Other Ingredients
1/2 cup shredded cabbage
1/2 cup bean sprouts
1/2 cup sprouted and boiled kala chana (brown chick peas)
For the samosa
- For the samosa
- Heat a broad non-stick pan, add the coriander seeds and dry roast on a medium flame for 1 minute.
- Crush the coriander seeds to a coarse mixture using a mortal-pestle and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds and allow it to crackle.
- Once the seeds crackle, add the coarsely crushed coriander and asafoetida and sauté on a medium flame for a few seconds.
- Add the ginger paste, green-chilli paste and turmeric powder and sauté on a medium flame for a few more seconds.
- Add the potato, green peas, coriander powder, dried mango powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander and mix well. Keep aside.
- Place the samosa pattis on a clean, dry surface and cut them vertically from the centre using a sharp knife to get two equal halves.
- Place a halve of the samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle.
- Fold the entire triangle towards its left as shown in the image.
- Fill a portion of the prepared potato filling and seal the edges using the maida-water paste so that the filling does not spill out as shown in the image.
- Repeat steps 9 to 11 to make 5 more samosas.
- Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
For the burmese curry soup
- For the burmese curry soup
- Combine the curd, besan, ginger paste, green-chilli paste, salt and 1½ cup of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds, cardamom, cinnamon, kashmiri red chillies and asafoetida and sauté on a medium flame for a few seconds.
- Add the garlic and onions and sauté on a medium flame for 3 to 4 minutes till they turn light brown in colour.
- Add the curd mixture, sugar, turmeric powder and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coconut milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
- How to proceed
- Just before serving, re-heat the curry soup, add 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add cabbage, bean sprouts and kala chana, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the burmese curry soup into 6 equal portions and keep aside.
- Place a samosa in a serving bowl and top it with a portion of the burmese curry soup.
- Serve immediately.
| Energy | 235 cal |
| Protein | 6.3 g |
| Carbohydrates | 22.6 g |
| Fiber | 3.2 g |
| Fat | 12.4 g |
| Cholesterol | 5.3 mg |
| Vitamin A | 214.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 15.1 mg |
| Folic Acid | 28.7 mcg |
| Calcium | 91 mg |
| Iron | 1.2 mg |
| Magnesium | 33.1 mg |
| Phosphorus | 109.4 mg |
| Sodium | 25.4 mg |
| Potassium | 207.3 mg |
| Zinc | 0.3 mg |
At first i thought it is such a huge recipe to make, but after trying i realised it is totally worth the effort that i have put in. The samosas in this soup tastes awesome. It is something unique. The flavour of coconut milk in the soup goes well with the samosas. The chana, cabbage and sprouts added in the end adds a wonderful crunch to the soup.