Myanmar Crispy Vegetable Samosa

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Myanmar samusa are small, triangular fried pastries with a paper-thin, shatteringly crisp shell and a warmly spiced potato-and-chickpea filling. A splash of fish sauce in the mash gives them their signature Burmese umami depth, while toasted cumin and coriander keep the flavor rounded and aromatic. Serve them hot with a sharp tamarind-chili dip alongside strong Myanmar tea.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 50 gCarbs
• 5 gFiber
• 4 gSugar
• 8 gProtein
• 520 mgSodium
• 480 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1/4 cup (60 ml) neutral oil, plus more for frying
• 2/3 cup (160 ml) lukewarm water

For the potato-chickpea filling

• 2 medium Yukon gold potatoes (about 14 oz / 400 g)
• 1/2 cup (90 g) cooked chickpeas, drained and lightly mashed
• 1/2 cup (70 g) frozen green peas, thawed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 small green chili (such as Thai), finely minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp sweet paprika
• 1 tbsp fish sauce
• 2 tbsp chopped cilantro
• 3 tbsp neutral oil
• 1/2 tsp salt, or to taste

For the tamarind-chili dip

• 3 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, grated
• 1 small red chili, minced
• 2 tbsp hot water

Directions

1. Make the dough: whisk flour and salt in a bowl, then rub in the oil until the mixture looks like fine crumbs. Add lukewarm water a splash at a time and knead for 6-7 minutes until smooth and firm. Cover with a damp towel and rest 30 minutes.
2. Cook the filling: boil the potatoes in salted water until tender, about 15 minutes; drain, peel, and mash. Heat 3 tbsp oil in a skillet over medium, sauté the onion until translucent, then add garlic, ginger, and chili and cook 30 seconds until fragrant.
3. Stir in cumin, coriander, turmeric, and paprika and toast for 20 seconds. Add the mashed potato, chickpeas, peas, fish sauce, salt, and cilantro; mix gently and cook 2 minutes to drive off moisture. Cool completely.
4. Shape the samosas: divide the rested dough into 12 equal balls; roll each into a thin oval about 6 inches long. Cut each oval in half to form two semicircles, then form a cone by pinching the straight edge together, sealing with a little water.
5. Fill each cone with about 1 1/2 tbsp of filling, press the top edges firmly to seal, and crimp or pleat along the seam so the pastry stands up as a tall triangle. Repeat with remaining dough and filling.
6. Heat 1 1/2 inches of oil in a heavy pot to 325°F (165°C). Fry 4-5 samosas at a time, turning often, until deep golden and crisp, about 4-5 minutes per batch. Drain on a wire rack.
7. Whisk dip ingredients together until smooth. Serve the samosas hot with the tamarind-chili sauce on the side.

Cook’s Notes

• Roll the dough thin (under 2 mm) for the signature shatter-crisp Myanmar shell; thicker dough gives a bready texture closer to Indian samosas.
• Keep filling completely cool before stuffing; warm filling makes the dough tear and the samosas can burst during frying.
• For a lighter version, brush shaped samosas with oil and bake at 400°F (200°C) for 22-25 minutes, flipping halfway.
• A pinch of dried shrimp powder or 1 tsp shrimp paste in the filling deepens the umami if you want a more traditional Yangon-style samusa.
• Maintain oil temperature between 320-330°F; too cool and the samosas absorb oil, too hot and they brown before the pastry cooks through.

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