Homemade Mushroom Samosas
The samosas are usually fried but these days baked samosas are also quite popular with the diet concious world. I am quite naughty when it comes to dieting so no diet stuff for me and hence I stick with the real stuff i.e fried samosa.
I have tried all sorts of fillings for my samosa recipe, vegetarian and non vegetarian but recently my all time favourite is the mushroom samosa. I love mushrooms they have a mild earthy taste which easily blends with other ingredients. In this mushroom samosa recipe I have used sauteed champignon mushrooms with bolied potatoes all spiked up with basic curry spices like red chilli powder, coriandr, cumin and garam masala.
The key to crispy samosas lies in the pastry dough, which should not be too soft or too firm. The dough should be nice and pliable. One thing I love about homemade samosas is that you can turn any left over vegetable dry curry to make the samosas. Even minced meat cooked in Pakistani style mince makes a nice filling for the samosas.
Below is the step by step guide to teach you how to make homemade samosas, so follow it properly and making this all time favourite teatime snack will be a breeze from now on.
|plain flour||2 1/2 cups|
|vegetable oil||4 tbsp|
|carom seeds (ajwain)||1 tsp|
|warm water||as needed|
|Ingredients For The Filling||Quantity|
|vegetable oil||1 tbsp|
|boiled potatoes||3 medium|
|chopped onion||1 small|
|red chilli powder||1 1/2 tsp|
|cumin powder||1 tsp|
|coriander powder||1 tsp|
|garam masala||1/2 tsp|
|salt to taste||1/2 cup|
|chopped fresh green chillies||1-2|
|vegetable oil for frying|
To prepare the filling saute onions in vegetable oil add the mushrooms. The mushrooms release a lot of water. Cook until the moisture from the mushrooms evaporates. Now add the boiled potatoes, red chilli powder, turmeric powder and salt.
While the samosa filling is cooling prepare the pastry. Take flour add salt, ajwain, oil. Knead with luke warm water.
Keep in fridge for 1-2 hours.
Divide the dough into 8-10 small balls. Roll each ball ito a small 4 inch circle.
Cut each circle into half so that it makes two semi circles. Overlap both sides of the semicircle to form a trianagle, as shown in the photo.
Heat oil to medium hot and fry the samosas until crispy and golden brown on both sides. You might have to turn the samosas a couple of times to ensure even frying.