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

 

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 tbsp butter

·         1 tsp oil

·         1 tbsp finely chopped garlic

·         1 tbsp finely chopped celery stalk

·         1-2 green chillies, finely chopped

·         ½ tsp coriander powder

·         ½ tsp cumin powder

·         ½ tsp red chilli powder

·         Salt to taste

·         1 tbsp 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.