Teashop Snack · Chopped Samosa Salad
Samosa Thoke
Photo: Wagaung / Wikimedia Commons · CC BY-SA 3.0
Many stalls serve it with a ladle of thin lentil or bean soup poured over the top, which puts it somewhere between a salad and a soup.
Fried samosas are broken into pieces and tossed with shredded cabbage, onion, mint and a tamarind-and-chili dressing, sometimes with a light curry sauce ladled over the top. Yangon's teashops and street stalls sell it as a distinctly Burmese reinvention of the South Asian pastry.
Why it's made this way: It grew out of Yangon's large, colonial-era Indian immigrant community, whose samosas were adapted by local cooks into something no longer quite Indian and not quite anything else — a genuinely Burmese-Indian hybrid dish.
More from Myanmar
Part of World of Street Food — 3443 dishes from 118 countries.
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