Burmese Samosa Curry Soup
by Tarla Dalal
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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.
- 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.
- 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.
- 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.
Nutrient values (Abbrv) per serving
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