How many times do you look at a samosa and think to yourself, ‘I don’t want to eat that?’ Almost never, right? Because we Indians love samosa in every available variation, even the latest fusion ones! With delicious and unique varieties of samosa ranging throughout the county, it is truly the peak of Indian cuisines and its worldwide popularity proves just that. However, did you know that apart from western countries being a fan of the spicy and tantalising samosa, there is another neighbouring country that has adapted samosa as its own? We are talking about Myanmar and its famous street food called – Samusa Thouk or Burmese Samosa Curry.
Burma, which shares its borders with India, Bangladesh, China, Laos and Thailand, has picked up culinary fragments from all these countries and infused them into the traditional Burmese cuisine. Apart from the similar heat tolerance levels and love for spices, Burmese cuisine has another similarity with us and it is the love for samosas! The samosa curry is a hearty and delicious street food found in Burma that combines golden brown hot samosa with delicious gram flour and curd-based curry. It can be topped with different pulses, shredded cabbages, carrots, and other veggies. It is true that the preparation might be a bit lengthy but the results are truly worth it! Each bite of the Burmese samosa curry is an explosion of familiar yet unique flavour; it is soupy and comforting while being crunchy and addictive at the same time. Interested to try it out? Here is the recipe.
The beloved Indian samosa is used in Burmese cooking too.
How To Make Burmese Samosa Curry l Burmese Samosa Curry Recipe
The curry calls for medium sized samosa, the preparation and recipe for which is what we usually use on a daily basis. Find it here.
Once you are done preparing the samosa, keep them aside and prepare for the curry. Many variations of the recipe use curd, besan, coconut milk or just plain besan slurry. You may use all of these if they are available. In a pan, heat some oil, add powdered spices and let it cook for some time. In another bowl, add besan and curd and some water and mix it well. Make sure the mix doesn’t have any lumps. Add this mix to the pan and keep stirring until everything is mixed into a smooth and even curry. Add water and salt and make it just as watery as you like your soups. You may add boiled chana, moong sprouts and other pulses or serve it as is. Once done, pour this hot soup/curry in a bowl, add the samosa, garnish with shredded carrots, cabbages and fresh coriander and basil leaves and serve hot. Click here for the detailed recipe.
Try out this Burmese delicacy; let us know how it turns out in the comments below.