Samosa thouk is a Burmese street food delight blending chopped samosas with zesty vegetables and tangy dressing.
I am a sucker for street food - any day, anytime. Unless of course, I am down with severe stomach flu :-)) (Even then, I keep nagging the husband man with what my wish lists are, and most of them are street food :-)) I am not apologetic about my street food preferences (as long as they are hygenic and made in a clean place), but trust me I was blown away when I saw this recipe where street food favourite Samosa was an INGREDIENT in a soup..
Yes, you heard it right! Samosa in a soup - best of both worlds. heh 🙂 .. With the cold season approaching here, we can do with so many warming soups, and this samusa Thouk is just the perfect excuse to indulge in a warm bowl of goodness. A very similar lentil based soup in Bangalore's eateries served in the evenings is Bonda Soup
Go ahead and make this .. Step by step instructions below (with detailed pics and tips and tricks) will have go for seconds and thirds, as it happened when we made this (again) recently
Origin of Samusa Thouk
Samusa thouk, also known as samosa thoke or samosa salad, is a popular street food in Myanmar (Burma). The dish consists of chopped samosas (fried pastry filled with spiced potatoes, peas, and sometimes meat), mixed with various ingredients such as onions, cabbage, tomatoes, chili, coriander leaves, and a tangy, flavorful dressing made of tamarind, garlic, lime juice, and fish sauce.
The origin of samusa thouk is deeply rooted in Burmese cuisine, where samosas are a well-loved snack, brought to the region by Indian immigrants. Over time, the Burmese people incorporated samosas into their culinary culture and adapted them to create new dishes like samosa salad or samusa thouk. This dish became popular as a street food due to its convenient and flavorful nature, offering a blend of crispy samosas with fresh, tangy ingredients.
Samusa thouk has gained popularity not only in Myanmar but also in neighboring countries due to its unique fusion of flavors and textures, making it a beloved street food option.
Other 30+ soups you can check on the blog. Listing a few we love at home...
So, do make it for wintery / chilly evenings for a snack or as a pre dinner appetiser. Of course, with the samosa in, its dinner all the way, and not just an appetiser :-))
Prep time : 20 mins | Cook time : 20 mins | Serves : 4
Tips & tricks to make a Tasty Samusa Thouk:
- Use Homemade veg stock rather than plain, filtered water to make the base : it is a sure game changer
- If using store bought / homemade samosa, warm them slightly and cut into bite sized pieces before adding to the soup, just before serving
- Don't simmer the soup after adding the samosa chunks, soup will get soggy and unpalatable.
- If using mung bean sprouts, make sure they are fresh and not soggy before adding as garnish.
Samusa Thouk - Burmese Soup with lentils and samosa(yes!!)
Ingredients to make Samusa Thouk:
- ¼ cup Pigeon pea (Toor Dal)
- ¼ cup Black channa (I subbed with mixed lentils)
- ½ teaspoon cumin (Jeera)
- 2 tablespoon Oil (any neutral oil will do)
- 1 teaspoon Jeera powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder (can sub with smoked paprika)
- ½ tsp black pepper powder
- ⅓ tsp turmeric
- 2 onions (minced)
- 4 green chillies (slit vertically)
- ½ cup cabbage (julienned)
- ½ tablespoon Tamarind paste
- 1 cup Bean sprouts Subbed with fresh sweet peppers garnished on top)
- 500 ml Homemade veg stock
- 1.5 teaspoon Salt (or to taste)
- 1 teaspoon lemon juice
- 2 teaspoon cilantro - to garnish
- 4 samosas (mini - bought or homemade)
PIN FOR LATER
How to make Burmese Samusa Thouk:
- Soak kala channa overnight. pressure cook toor dal and channa separately the next day till done (you can make it slightly mushy)
- In a pan, splutter jeera, add onions, red chillies and saute till browned
- Add the powdered spices and cook. To this add stock or broth, green chillies, cooked dals , tamarind and let it simmer to a thickish broth (about 8-10 mins)
- Add cabbage, salt and let the cabbage cook, now add the sprouts and let it simmer again.
- As I was using frozen cooked lentils, I mashed it up a bit towards the end before adding the cabbage.
- Ladle out portions of the soup, place ½ -1 mini samosa per serving portion (if using large size, cut into halves or quarters depending on the portion size)
- Top with cilantro, I added a dash of lemon juice too, but that's totally optional.
- Serve hot
Samusa Thouk - Burmese Street Food
Equipment
- Thick Bottomed Pan Sub with Soup Pot
- Ladle
Ingredients
- ¼ cup Pigeon pea Toor Dal
- ¼ cup Black channa I subbed with mixed lentils
- ½ teaspoon cumin Jeera
- 2 tablespoon Oil any neutral oil will do
- 1 teaspoon Jeera powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder can sub with smoked paprika
- ½ teaspoon black pepper powder
- ⅓ teaspoon turmeric
- 2 onions minced
- 4 green chillies slit vertically
- ½ cup cabbage julienned
- ½ tablespoon Tamarind paste
- 1 cup Bean sprouts Subbed with fresh sweet peppers garnished on top)
- 500 ml Homemade veg stock
- 1.5 teaspoon Salt or to taste
- 1 teaspoon lemon juice
- 2 teaspoon cilantro - to garnish
- 4 samosas mini - bought or homemade
Instructions
- Soak kala channa overnight. pressure cook toor dal and channa separately the next day till done (you can make it slightly mushy)
- In a pan, splutter jeera, add onions, red chillies and saute till browned
- Add the powdered spices and cook. To this add stock or broth, green chillies, cooked dals , tamarind and let it simmer to a thickish broth (about 8-10 mins)
- Add cabbage, salt and let the cabbage cook, now add the sprouts and let it simmer again.
- As I was using frozen cooked lentils, I mashed it up a bit towards the end before adding the cabbage.
- Ladle out portions of the soup, place ½ -1 mini samosa per serving portion (if using large size, cut into halves or quarters depending on the portion size)
- Top with cilantro, I added a dash of lemon juice too, but thats totally optional.
- Serve hot
Notes
- Use Homemade Veg stock / broth rather than plain, filtered water to make the base : it is a sure game changer
- If using store bought / homemade samosa, warm them slightly and cut into bite sized pieces before adding to the soup, just before serving
- Don't simmer the soup after adding the samosa chunks, soup will get soggy and unpalatable.
- If using mung bean sprouts, make sure they are fresh and not soggy before adding as garnish.
vaishali sabnani says
Yes, this street food from Burma was loved by everyone at my place too, glad you guys enjoyed it, and you have made it so well, I am tempted to make it all over again. Thanks dear for trying it .
Gayathri Kumar says
This looks incredible Kalyani. Love those samosas floating in the soup..
MySpicyKitchen says
Samosa in a soup looks good. Tried this and it came out fabulous
Unknown says
On seeing you post I'm like???????? samosa in soup... Need to try out
Pavani says
I remember this from Vaishali's place -- such an interesting dish. I'm sure it must have tasted amazing.
cookingwithsapana says
It must have been a flavorful soup.Looks fabulous.
Priya Suresh says
Omg, this samosa in soup is killing me, excellent to give a try Kalyani, lovely dish.
Srividhya says
samosa in soup.. wowww.. Bookmarking this. Will try it out soon.
Harini R says
OMG! this looks mind blowing, Kalyani. Should make it some time.
Suma Gandlur says
This is like taking already tempting samosas to another level. Love it.
Sandhya Ramakrishnan says
Wow! Looks so wonderful and I am tempted to eat some 🙂
Archana says
Wow samosa in soup. Love the idea Kal. Guess mine will too comeback for refills.
Smruti Ashar says
I am going to make this soup this week...Your version looks lovely!
Srivalli says
Wow street food and I am there..this one with samosa sounds so sinful..I do remember drooling over Vaishali's space..very nice one and I know I am going to enjoy this for sure.
Priya Srinivasan - I Camp in My Kitchen says
i m literally drooling kalyani, just imagining the flavors, slurping the soup and a bite of little soggy samosa, oh man, you are killing me with this!!!
Sowmya :) says
Wow! This looks awesome! Samosa in soup....what more to ask for!
The Pumpkin Farm says
this is like a one pot meal...my husband will love this dish as it has everything going in this one for his tastes
Sandhya Ramakrishnan says
I am just drooling at your pictures. Looks and sounds so flavorful!
Priya Srinivasan says
Samusa thouk looks incredible kalyani! If i could i will make it now! Such a wholesome and hearty recipe! On the same page with regard to street food, its an yes, anytime!!! Brilliant recipe, i m definitely making it!
Kalyani says
yay! street food for the win, Priya 🙂 do try it !
Mayuri Patel says
What a lovely recipe Kalyani, one can enjoy samosa and soup together. An interesting recipe which I must try out, especially now that it is winter and I am looking for different soup recipes.
Kalyani says
that's great Mayuri. please do try it
Neha (My Culinary Expressions) says
Wish I could get to taste this Samusa Thouk. I marvel at the fact that how food metamorphoses as we go from one nation to another- Similar yet different. Would definitely try it out.
Kalyani says
true that Neha. So much culinary vibrancy around the world, right ?