Burmese Samosa Salad (Thoke)

Ingredients

• 8 small Vegan Samosas
• 1 can Chickpeas, cooked
• 2 cups Shredded Cabbage
• 1/2 medium Onion, thinly sliced
• 1/4 cup Cilantro, chopped
• 2 tablespoons Tamarind Paste
• 1 tablespoon Brown Sugar
• 2 tablespoons Water
• 1/4 teaspoon Chili Powder
• 1/4 teaspoon Salt

Instructions

1. 1Preheat your oven to 400°F (200°C) or prepare your air fryer. Place the 8 small Vegan Samosas on a baking sheet or in the air fryer basket. Bake for 15-20 minutes, or air fry for 10-15 minutes, until they are golden brown and crispy. Once cooked, remove them from the oven or air fryer and let them cool slightly. Cut the crispy samosas into bite-sized pieces.
2. 2In a large bowl, add the samosa pieces you just cut, the 1 can of cooked Chickpeas, the 2 cups of Shredded Cabbage, the 1/2 medium Onion sliced thinly, and the 1/4 cup of chopped Cilantro.
3. 3In a small saucepan, combine the 2 tablespoons Tamarind Paste, 1 tablespoon Brown Sugar, 2 tablespoons Water, 1/4 teaspoon Chili Powder, and 1/4 teaspoon Salt. Place the saucepan over medium heat.
4. 4Stir the mixture in the saucepan constantly until the 1 tablespoon of Brown Sugar is completely dissolved and the sauce has thickened slightly, which should take about 2-3 minutes. Remove the saucepan from the heat.
5. 5Pour the warm tamarind dressing from the saucepan over the ingredients in the large bowl. Toss everything together gently but thoroughly to ensure all the samosa pieces, chickpeas, cabbage, onion, and cilantro are coated with the dressing.
6. 6Serve the Burmese Samosa Salad immediately while the samosa pieces are still crispy.

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