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  1. There is a street stall in the neighbourhood where I used to live in Yangon that sells samosa salad in a different version. Crispy samosas and yellow split pea fritters (bayar kyaw) with boiled chickpeas, shredded cabbage and shallots served in warm soup made from gram flour, garnished with gram masala, tamarind liquid, mint leaves and chilli flakes. This all in one dish is unique with Indian influence and it’s chin chin, ngan ngan and sut sut!

    1. Su
      That sounds really great. I guess even better with the yellow split pea fritters and boiled chickpeas.
      – Cho

  2. omg. you’re reminding of this shop i know in yankin i used to go. i miss their bayar kyaw, samosa thote with warm pel hin yay. thanks, cho for the recipe. i sure will try it this week. =)

  3. The Duo Dishes says:

    You have a great idea here. Sounds like a very flavorful, delicious and crunchy salad.

  4. Hi there!
    I loved the idea of crumbling samosas to make a salad. Sounds delicious. A while back, I made some samosas at home and filled them with hearts of palm. Given that hearts of palm taste delicious in salads, I think the hearts of palm filled samosas will work beautifully in your recipe. In any case, if you’d like to check out my recipe for samosas, just visit my blog:

    1. Thanks for the link, Julia. I’ve never cooked with hearts of palm before, would love to try it. I wonder if it’s easily available here in Sydney.

      – Cho

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