Burmese Samosa Soup

Added to our recent favorites, this soup will surely give your taste buds a sense of satisfaction...


Ingredients

FOR THE SAMOSA

5-6 patty/ samosa sheets

2-3, Big sized potatoes, boiled and peeled

• 1 medium sized onion, finely chopped

• 1-2 green chillies, finely chopped

• 1/2 tsp cumin seeds

• 1/2 tsp coriander powder

• 1/2 tsp red chilli powder 

• 1/4 tsp turmeric powder

• 1/4 tsp garam masala powder

• 1/2 tsp Dry mango powder 

• Salt to taste 

• Cilantro for garnishing 

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• FOR THE SOUP

• 1 tsp black mustard seeds
• 1/3 cup vegetable oil
• 3-4 Red dried chillies
• 2 bay leaves
• 1 medium sized onion, finely chopped
• 1/4 cup finely chopped garlic 
• 1 tsp kosher salt or regular salt
• 1 1/2 tsp Red chilli powder
• 1 tsp turmeric powder
• 1/2 cup water
• 1/4 cup toasted chickpea flour (besan)

• 7- 8 cups water

• 1/2  cup tamarind water 
• 1/2 cup Toor dal, cooked
• 1 medium sized Potato, peeled and chopped
• 2 Green chillies,finely chopped
• 1/2 teaspoon garam Masala

• Finely chopped cabbage, for garnishing 

• Fresh coriander, finely chopped

Procedure 

Make Potato masala for stuffing in samosa. Heat oil in a pan, add pinch of Cumin seeds, fry finely chopped onions, add 1/2 tsp coriander powder, 1/2 red chilli powder, 1/4 tsp turmeric powder, fry a little, add chopped green chillies and mashed potatoes, add salt, garam masala and dry mango powder, fry for about 1-2 minutes on medium flame and add finely chopped coriander. Keep it to cool. Take pastry sheets and chu into 4x4 or 4-5 inches depending which brand you are using. Put the potato mixture in between and apply a mixture of water and all purpose flour(1/2.tbsp all purpose flour and 2 Tbsp water) on all the sides. Now give a triangle shape to the samosa covering the filling totally. Deep fry or air fry the samosa and keep aside.

Toast cumin and mustard seeds in a large, dry saucepan over medium, stirring often, until fragrant. Remove from heat, and grind into a coarse powder. Add oil to pan, and heat over medium-high. Add cumin mixture, dry red chilli, and bay leaves, and cook, stirring constantly for few seconds. Reduce heat to medium, and stir in onion. Cook, stirring occasionally, until onion softens. Stir in garlic, and stir for about 2 minutes. Toss in salt, chilli powder, and turmeric. 

Now whisk together 1/2 cup water and chickpea flour in a small bowl until well mixed. Add chickpea flour mixture, broth, tamarind water, lentils, and potato to pan. Stir and bring a boil over medium-high. Reduce heat to medium-low, and simmer until lentils and potato are tender, about 20 minutes. Stir in Thai chiles and garam masala.
Garnish servings with chopped mint, sliced cabbage, cilantro leaves, sliced Thai chiles, and lime wedges.