Mushroom Samosa

Ingredients

• 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

Method

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.