Samosa Soup: An interesting and healthy twist to the favorite Indian street food of millions.
Samosa Soup: An interesting twist to the favorite Indian street food of millions.
- 1 cup Peas
- 4 qty Potatoes medium sized
- 1 qty Onion medium sized
- 1 inch piece Ginger
- to taste Salt
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Amchur (dried mango powder)
- 1/4 teaspoon Black salt
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Chaat masala
- 1/4 teaspoon Garam masala
- 1 tablespoon Coriander seeds (dried)
- 1 teaspoon Anardana (dried pomegranate seeds)
- 1/2 teaspoon Cumin seeds
- 1 qty Bay leaf
- 1 inch piece Cinnamon stick
- 2-3 qty Cloves
- 2 teaspoons Oil
- 1 tablespoon Nigella seeds
- 2-3 tablespoon Tamarind pulp More or less, per taste
- 1/2 cube Vegetable stock/bullion (optional) 1/2 cube of veg stock bullion(1 cup stock, if using stock)
- 3-4 cups Water
- 1/2 cup Wheat flour
- 1/2 cup All purpose flour (Maida)
- 2 tespoons Oil Plus for frying, in case deep frying
- to taste Salt
- 1 tablespoon Nigella seeds (Kalonji)
- as needed to make a stiff dough Water
Boil potatoes. Peel and chop it into cubes once it cools down. Very softly mash it up a bit with hands. Don't make it a smooth mixture. Keep the potato chunks partly intact, as that's what tastes good in samosa as well as samosa soup.
Heat oil. Add bay leaf, cinnamon, cloves. Add finely chopped/grated ginger, finely chopped onions.
Saute it for a 2-3 of minutes. Don't saute too much. We want to keep onion pieces intact as part of the soup.
Add salt, red chili powder, black salt, chaat masala, garam masala, partly crushed coriander seeds, partly crushed anardana. Add potato cubes, peas.
Add vegetable stock. If using vegetable stock bullion, then heat half a cup of water, dissolve half a cube of bullion. Add it to the above mixture.
Add about 2-3 cups of water. You may add more if desired, either now or later. Bring the soup to a boil. Then turn the heat on low and let it simmer for 5 minutes.
Remove about 2 to 3 ladles full of soup. Puree it. Add back to the big container. This will make the soup to be of a thicker consistency. Put the soup back on the stove.
Add tamarind paste or chutney. If the soup is on the thinner side, can dissolve a teaspoon of cornstarch in cold water and then add it and make sure continuously stir it for a few minutes.
Let it simmer on low for another 3-4 minutes. Then turn off the heat. The soup is ready.
Mix the flours, salt, oil. Knead a stiff dough using water as needed.
Roll a thin sheet, sprinkle nigella seeds. Roll a couple of times again. Make dents with the blunt side of a knife, so that the crackers do not puff up when frying. Cut the sheet into long strips.
Heat oil. Once it is medium hot, fry the rolled strips until golden brown and crispy.
Notes for Soup: 1) All of the above ingredients when combined, gives a real authentic samosa taste. At the same time, if you don't have a few of the ingredients, it may not be a show stopper as long as you have the main ingredients. So don't stop yourself in case you can't gather all ingredients. 2) When mashing/cooking, make sure the elements like onion, potatoes also remain intact and it does not turn into a completely homogenized mixture. Getting a bite into onion piece or a potato cube gives the feel of eating an actual samosa and we want to maintain that feel while consuming it in the soup form.
Notes for Crispy crackers: 1) These can either be baked in oven or deep fried. I made the deep fried version. 2) Can use either of the 2 flours, instead of both.
|Serve the soup in a bowl. Drizzle it with mint-coriander and date-tamarind chutney. Only tamarind chutney is fine too. Sprinkle some toasted nigella seeds. Serve it with the crispy crackers. The crispy crackers resemble the outer layer of samosa.|