Samusa Thouk Recipe

step 1

• STEP 1.Soup

step 2

• STEP 2.Start by soaking the black chickpeas overnight or at least 4 hours. Also, soak the split pigeon peas for 2 hours (minimum).

step 3

• STEP 3.Boil both the black chickpeas and split pigeon peas separately.

step 4

• STEP 4.Chopped the onion, green chilies.

step 5

• STEP 5.Make a puree of tomato and a paste of tamarind.

step 6

• STEP 6.Samosa

step 7

• STEP 7.Make the potato filling as your choice.

step 8

• STEP 8.Get the samosa sheets(from the market) or knead the dough and with the waffle, bell makes them in shapes you need for the samosa.

step 9

• STEP 9.Take the samosa sheets and fill in the potato filling. By attaching one end to the other, make a shape of samosa and last with the slurry(flour and water thin paste) join the ends and close it.

step 10

• STEP 10.Repeat the same for the rest of the sheets.

step 11

• STEP 11.Samosa

step 12

• STEP 12.Take a kadai and the right amount of oil to deep fry the samosa. Get the oil to heat at medium flame.

step 13

• STEP 13.Let the samosas hop in the oil. And fry it till golden. It will eventually turn light brown when it gets cold.

step 14

• STEP 14.Soup

step 15

• STEP 15.Take a frying pan to add 1tbsp oil followed by 1-2 dry red chilies and 1-2(chopped green chilies) give them a good stir.

step 16

• STEP 16.Add the chopped onions and fry them till translucent. Keep sautéing them and toss the onions.

step 17

• STEP 17.Now it’s time to add the boiled black chickpeas, mix them well and then add the boiled split pigeon peas. Mix them thoroughly.

step 18

• STEP 18.Once the peas mixed well mash them slightly with the ladle and now add salt to taste.

step 19

• STEP 19.Keep stirring it now and then after 2mins add the tomato puree and the tamarind juice. Stir them well with the ingredients in the pan.

step 20

• STEP 20.Burmese people like their food spicy so now we will add freshly grounded black pepper as per your choice. Mix it well.

step 21

• STEP 21.Add the spices- coriander, turmeric, chili powder, and garam masala. Give them a good mix and add water as required.

step 22

• STEP 22.Give a good stir and let it cook for 10mins at low flame.

step 23

• STEP 23.To enhance the color and get a creamy structure add ½ cup coconut milk, stir it well and let it cook for another 2mins at medium flame.

step 24

• STEP 24.Your delicate and delicious soup is ready.

step 25

• STEP 25.Now take the bowl, add the soup with the ladle, then add the samosa chunks and garnish it with freshly chopped onions, cabbage, and coriander leaves to give an extra crunch to the soup.

step 26

• STEP 26.And our samusa thouk is ready.