Samusa Thoke Samosa Salad with Chickpea Soup and Mint

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Yangon street-food salad of crisp potato samosas chopped over cabbage and falafel-style bites, then drowned in a tangy, spiced chickpea soup with tamarind and fresh mint. This Asian recipe (vegetarian), ready in about 110 minutes, pairs dried chickpeas, soaked overnight, water, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 potato samosas (homemade or store-bought), cooked
• 1 cup dried chickpeas, soaked overnight
• 6 cups water
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 3 tbsp tamarind paste
• 2 tbsp vegetable oil
• 1.5 tsp salt
• 2 cups green cabbage, finely shredded
• 1 red onion, thinly sliced
• 1/2 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 2 green chilies, sliced
• 1 tsp chili powder
• 4 lime wedges

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Drain the chickpeas and simmer them in the water for 60-75 minutes until very soft. Mash about a third of them into the liquid to thicken it.
2. Step 2: Heat the oil in a pan and fry the onion until soft. Add the garlic, cumin, curry powder and turmeric and cook 1 minute.
3. Step 3: Stir the spice base into the chickpea pot with the salt and 2 tbsp tamarind paste. Simmer 10 minutes into a thin, tangy soup.
4. Step 4: If the samosas are not freshly fried, reheat them in a 400°F oven for 8 minutes until crisp, then cut each into 4-5 pieces.
5. Step 5: In each bowl, layer the shredded cabbage, sliced red onion and samosa pieces.
6. Step 6: Drizzle with the remaining tamarind paste thinned with a little water and sprinkle with chili powder.
7. Step 7: Ladle the hot chickpea soup over just before serving. Top with mint, cilantro and green chilies, with lime on the side.