Samosa Soup: An interesting and healthy twist to the favorite Indian street food of millions.
Samosa Soup with Crispy Crackers
Ingredients for Soup
- 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
Ingredients for Crispy crackers
- 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
Recipe for Soup:
- 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.
Recipe for Crispy Crackers:
- 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.
|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.|