Mushroom Samosa

Samosa is one of the most popular snack among children to adults. The stuffing varies from different vegetables to meats like chicken or mutton mince. Here we have given the samosas a mushroomy twist which we are sure will be well liked. Prepare and get ready to fall in love!

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Mushroom Samosa 3

Mushroom Samosa

Main ingredients Button mushrooms, Dried shiitake mushrooms, Samosa patti, Garlic, Celery, Green chillies, Coriander powder, Cumin powder, Red chilli powder, Parsley
Cuisine Fusion
Course Snack
Prep time 2-2.5 hours
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Veg



  • 10-12 button mushrooms, chopped
  • 3-4 dried shiitake mushrooms, soaked in warm water for 1-2 hours, drained and chopped
  • 6-8 samosa pattis
  • 1 tablespoon butter
  • 1 teaspoon oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped celery stalk
  • 1-2 green chillies, finely chopped
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon red chilli powder
  • Salt to taste
  • 1 tablespoon chopped fresh parsley leaves + for garnish
  • ¼ cup refined flour (maida)
  • Oil for deep frying
  • Tomato ketchup to serve


  1. Heat butter and oil in a non-stick pan, add garlic, celery stalk and green chillies, mix and sauté for 30 seconds.
  2. Add button mushrooms and dried shitake mushrooms and mix well. Cook for 6-7 minutes.
  3. Add coriander powder, cumin powder, red chilli powder, salt and parsley leaves and mix well. Cook for 2-3 minutes. Take the pan off the heat and allow to cool slightly.
  4. Mix together refined flour and ¼ cup water till a smooth mixture is formed.
  5. To make samosas, fold one end of each samosa patti into a cone. Fill it with a portion of the mushroom mixture, brush the refined flour slurry on the edges of the remaining patti and fold it over the stuffing to shape into a conical samosa and press slightly to seal the open edge.
  6. Heat sufficient oil in a kadai. Gently slide in a few samosas at a time and deep-fry till golden brown and crisp. Drain on absorbent paper.
  7. Arrange the samosas on a serving plate, garnish with parsley leaves and serve hot with tomato ketchup.