Samusa Burmese Samosa Soup
How to make Samusa a traditional Burmese Samosa Soup. The easy vegan recipe features vegetarian samosas, tangy tamarind broth and spices.
Servings: 4
Calories: 366kcal
Equipment
- Wok
- Mortar & Pestle
- Dutch Oven or Large Pot
- Wooden spoon or spatula
- Small Bowl
- whisk
- Ladle
Ingredients
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1/3 cup Canola Oil
- 4 Dried Chiles
- 3 Bay Leaves
- 2 cups Red Onions chopped
- 1/4 cup Garlic minced
- 1.5 tsp Paprika
- 1/2 tsp Ground Turmeric
- 2 tsp Kosher Salt
- 1/4 cup Toasted Chickpea Flour
- 6.5 cups Water
- 1/2 cup Tamarind Puree
- 1 Jalapeno minced
- 1/2 tsp Garam Masala
- 1/4 cup Mint Leaves
Assembly
- 6 Samosas
- 2 cups Green Cabbage shredded
- 1 cup Cilantro
- 1 Lime cut into wedges
Instructions
- In a dry wok over medium heat, toast the cumin and mustard seeds until fragrant and starting to pop, no more than 30 seconds. Transfer to a mortar and pestle and pulverize into a powder.
- In a large pot, heat the oil over medium high heat. Add mustard-cumin blend, dried chiles, and bay leaves and cook for 20 seconds. Stir in the onions and garlic, lower the heat to medium, and cook, stirring frequently, until the onions are softened, 5 minutes. Stir in the paprika, turmeric and salt and cook for 3 minutes more.
- In a small bowl, whisk together the chickpea flour and 1/2 cup of the water until flour no longer has lumps. Stir the flour mixture into the pot. Pour in the remaining 6 cups of water and the tamarind paste and bring to a boil. Lower to a simmer and cook for 15 minutes. Stir in the jalapeno, garam masala, and mint.
- To serve, break up the samosas into pieces and divide among 4 large bowls. Ladle the hot broth over the top. Top with shredded cabbage and cilantro and serve with lime wedges.
Nutrition
Calories: 366kcal | Carbohydrates: 38.5g | Protein: 6.9g | Fat: 22.8g | Saturated Fat: 3g | Sodium: 1261mg | Potassium: 494mg | Fiber: 6.9g | Sugar: 14.2g | Calcium: 100mg | Iron: 4mg
