samosa salad | samusa thote

Whilst out shopping this morning, I pass by Maya Indian Sweets & Masala in Surry Hills. On the recommendation of a friend, Christopher and I tried their dosas a few weeks ago. We were impressed and promised ourselves a second visit.

I peer inside the café-style restaurant and see the glass cabinet displaying various Indian sweets and fried savoury snacks. They tempt me inside.

As there are three of us for lunch today and very little time to cook it, I decide on a samusa thote. I buy three samosas each the size of a fist. The pastry is firm and crispy, not at all oily, and crammed with spicy potato, peas and fresh coriander stuffing.

It’s an ideal salad for this time of the year. The addition of mint, white cabbage, shallots and tomato give freshness and crunchy texture while the tartness from the tamarind balances the richness of the samosas.


3 large samosas, roughly chopped
20g white cabbage, finely shredded
2 shallots, sliced thinly lengthways
2 garlic cloves, sliced
2 small tomatoes, chopped
handful of mint, chopped
4 tablespoons tamarind liquid
3 teaspoons roasted chickpea powder
peanut oil to fry garlic
salt & pepper

The salad takes no time at all to put together once all the ingredients are prepped. For an aromatic dressing, fry the garlic in some oil until golden. Remove and reserve a couple of tablespoons of the garlic oil for the dressing.

When you are ready to serve, toss all the ingredients in a bowl. Check for seasoning before serving.

Serves: 3
Cooking time: 5 mins

Fancy making your own samosa from scratch? Watch this recipe

Creative Commons License
This work is licenced under a Creative Commons Licence.


  1. Su on May 13, 2009 at 7:02 pm

    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!

    • Cho on May 14, 2009 at 11:01 am

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

  2. khaing on May 18, 2009 at 7:26 am

    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 on May 20, 2009 at 1:47 am

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

  4. Julia on May 26, 2009 at 12:37 pm

    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:

    • Cho on May 27, 2009 at 1:39 am

      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