Samosa Thoke

Instructions

1. 1 Prepare or purchase the samosas and allow them to cool to room temperature. Break each samosa into rough bite-sized pieces by hand, creating a mix of large chunks and smaller crumbled bits that will provide varied textures throughout the finished salad.
2. 2 Slice the onion into very thin half-rings and soak them in cold water with a pinch of salt for ten minutes to remove the sharp raw bite. Drain thoroughly and pat dry with a clean towel before adding to the salad.
3. 3 Toast the chickpea flour in a dry skillet over medium-low heat for three to four minutes, stirring constantly, until it turns a shade darker and smells nutty and fragrant. This toasted flour adds a distinctive earthy flavour unique to Burmese salads.
4. 4 In a large mixing bowl, combine the broken samosa pieces with the drained sliced onion and sliced green chilli. Toss gently to distribute the ingredients evenly without crushing the samosa pieces into complete crumbs.
5. 5 Drizzle the vegetable oil, fish sauce or soy sauce, and lime juice over the salad. Sprinkle the toasted chickpea flour and turmeric on top, then toss everything together with your hands, massaging the dressing gently into all the ingredients.
6. 6 Taste and adjust the seasoning, adding more lime juice for brightness, fish sauce for depth, or chilli flakes for heat. Transfer to a serving plate, garnish with fresh cilantro leaves, and serve immediately while the samosa pieces still have a satisfying crunch.